Easy Asparagus Frittata

followed the recipe as written and it was a hit. I will make this again and the next time will use less salt for our taste and also cut the recipe in half or use two frying pans, as the one I nave may not be large enough. I found it very difficult to get the top cooked without searing the bottom. Loved it!

No changes. Yes I will make it again. It was excellent.

Too much asparagus. Next time I will use half the asparagus and double the cheese.

The recipe as written needs some changes with regards to cooking times/temperature. Mine came out over cooked on the bottom but the eggs were not cooked in the middle. The taste was good however, so will experiment again changing the cooking style/time/temperature.

Easy and delicious! I did add basil and garlic though.

I used about 1/2 pound savory vegetables total (including 1/3 mushrooms, 1/2 spinach, remainder green onions. Sautéed that on low til tender. Brought to med, added remaining butter, and egg mixture: 6 duck eggs 7 tbsp milk and cheese mix (2/3 grated Romano and 1/3 Gouda), dill, parsley, salt, pepper. At 14 min was too runny in center, so covered and let sit on hot burner. Delicious!

I added some chopped onion. We loved it!

we really liked this frittata. Will surely make again

Quick, easy, low carb and a great way to use herbs from the garden and seasonal/homegrown asparagus (or veggie of your choice). I used aged cheddar cheese.