HEALTH WITH JESSICA

Asparagus, Mushroom, Tomato Frittata 

  
What a yummy breakfast dish that you can refrigerate and eat over the course of a few days. Add and/or take away any veggies to make it your favorite way! This one was delish! Love having a man in my life who loves to cook, way more than I do! This was his creation and I loved it! 

Easy, healthy, filling…what more could you want, right?? Plus, if your house is like my house, breakfast for dinner is something that occurs frequently and this would be perfect! 

Ingredients:

1/4 cup Blue Cheese

3 Roma Tomatoes 

8 Asparagus, cut up

8 Mushrooms, sliced

1/4 Onion, chopped

1/3 cup Milk 

8 Eggs

Salt & Pepper to taste

Directions:

Preheat oven to 450F

Pan cook potatoes to soften. Sauté mushrooms & onions together.

Mix all ingredients, together and add desired salt & pepper. Pour into medium, greased casserole dish (add sliced tomatoes on top if desired because it’s pretty 😊). 

Bake @ 450F 30 minutes. Let cool 5-10 minutes before serving. Serves 6.

So yummy!! Enjoy!! 

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