Author Notes: I love making frittatas because they are, 1. so incredibly simple, and 2. can be served for any meal! I try to keep my frittatas seasonal and it's so easy to do so when I live right across the street from a beautiful farmer's market. - Brussels Sprouts for Breakfast
- 6 large eggs
- 1/2 cup half-and-half
- 1 shallot (chopped)
- 5-7 buttom mushrooms (sliced)
- 5-7 stick asparagus (trimmed and quartered)
- 2 tablespoons dill (roughly chopped)
- 1/2 cup smoked Gouda
- sea salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon crushed red pepper flakes
- Whisk together the eggs and half-and-half in a medium mixing bowl.
- Add all other ingredients and combine in the bowl.
- Heat a large non-stick skillet over medium low heat and add butter. Make sure it coats the whole pan.
- Pour in the eggs and cover. Don't touch it after that!
- Let the frittata cook over low heat for about 20 minutes. Check periodically to see how it looks. Once the egg has fluffed up to about 1/2 inch in thickness, it should be done! My frittata didn't get put into the oven, which I suppose makes it less traditional, but it's just as easy, and basically comes out the same! I served mine with a bit of sour cream!
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe