| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- Olive oil, for drizzling
- 8 mushrooms, quartered
- 6 spears asparagus, chopped
- Salt and freshly ground black pepper
- 12 large eggs
- 1/2 cup grated Monterey Jack
- 1/4 cup grated Parmesan
- 2 dashes hot sauce
- 2 tablespoons butter
- 1 medium onion, halved and sliced thin
- 1 cold baked potato, diced
- 1/4 cup chopped green olives with pimentos
- 2 jarred roasted red peppers, sliced thin
- 8 fresh basil leaves, chopped
Instructions
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 297 mg |
| Sodium | 432 mg |
Reviews
no need to lite the oven. i make all these wonderful frittatas on the stovetop. 2 egg frittatas in a 9″ skillet. more eggs, bigger pan. cook it slow as ingredients are added. if you like the browning you get from the oven, throw some heat to it nearing doneness and flip it on you breakfast dish to enjoy the looks. i should send a picture but i’m not. if you know how to cook, you can do this.
I used lunchmeat ham, leftover zucchini and red onions, and cut up leftover steak fries. It was so good!
Just delicious!
Don’t want to be one of those people that changes the recipe but we added meat. Had some bacon and leftover ham that we added. It was delicious. Might use more green olives next time. Fairly new empty nesters so we had it for dinner and will have for leftovers.
Meant to go to 3.5 stars but I paused too long & it locked in.
Decent recipe but the amount of ingredients differs between video and written. Unfortunately I didn’t see the picture was a video until after the frittata was in the oven. I thought the recipe as written was a bit light on veggies, so I roasted some chopped grape tomatoes with the asparagus and added some chopped ham. Good flavor but not 8 servings for a dinner unless accompanied by a side and maybe a bread/roll.
This recipe was delicious. I added some chopped breakfast sausage links to give it a bit of meat flavor. I cut the recipe down to 8 eggs and cut back on the amount of veggies and it fit beautifully in my cast iron skillet. I will definitely make this again.
Although I did not have all the ingredients listed, and cut the amount in half, it turned out excellent!
I made this recipe and omitted the olives for a family brunch. There were no leftovers. Everyone loved it!
Thanks,
Debbie S.
Thanks,
Debbie S.
This is an excellent recipe. So much you can do to change it up for everyone’s individual taste. I have to get something off my chest though….. In soooooo many of the recipes reviews, people are constantly complaining about the amount of salt. Ya know, there is an easy solution for that…. DON’T USE THE RECOMMENDED AMOUNT OF SALT, adjust to your own taste!!! Easy Peasy!!!
Great frittata! I add whatever veggies I have in fridge…I kept thinking about adding half and half, but it is good without. Just don’t over bake it.