How to make Asparagus Frittata

This Nonna’s Asparagus Frittata can be served with a light salad on the side. The way I like it is between two slices of warm Italian bread. Enjoy!

SERVING: 2 to 4 people

INGREDIENTS:

• 2 Tbls of extra virgin olive oil
• 1 Tbls of butter
• 15 asparagus spears, cut into pieces
• 1 yellow onions, diced
• 1 green bell pepper, diced
• 1/2 tsp of salt
• 1 medium white potato, diced
• 10 cherry tomatoes, sliced in half
• 1/2 tsp of fresh ground black pepper
• 6 large eggs
• 1/4 cup of milk
• 1/4 cup of fresh grated Romano cheese
• 9 inch springform pan
• Cooking spray 

METHOD:

1. Preheat the oven to 350 degrees
2. Heat the oil in a large frying pan.
3. Stir in the asparagus,onions and Peppers.
4. Cover and cook stirring on occasion until the vegetables are tender and the potatoes are slightly browned.
5. Season with salt and pepper
6. In a large bowl whish together the eggs, milk and cheese.
7. Spray the springform pan with the cooking spray and cover the bottom with aluminum foil.
8. Place the pan on a cookie tray.
9. Add the vegetable mixture to the springform pan.
10. Stir in the egg mixture and bake for approximately 40 minutes until the center is firm.
11. When finished run a knife around the edge of the pan and release the sides.
12. The asparagus frittata can now be served!