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Egg, Asparagus, and Cheese Frittata

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This frittata is a great dish for a large group breakfast or brunch!
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    • This frittata is a great dish for a large group breakfast or brunch!
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    • This frittata is a great dish for a large group breakfast or brunch!
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INGREDIENTS:
1 large bunch asparagus, tough ends snapped off and cut into 1-2 inch pieces
6 Tbsp Tuscan Extra Virgin Olive Oil (Formally Pasolivo)
8oz. crumbles feta cheese or goat cheese
2oz. grated Parmesan or Romano cheese
1-2 tsp.Pasolivo Truffle Sea Salt
Pepper to taste
18 large eggs

DIRECTIONS:
Preheat oven to 350 degrees F. Sauté or roast asparagus in 2 Tbsps. Pasolivo Extra Virgin Olive Oil, until tender. In a mixing bowl combine eggs, Pasolivo Truffle Sea Salt and pepper and mix with a fork until combined. Add asparagus and goat or feta cheese to egg mixture and mix to combine. Brush 2 Tbsps. of Pasolivo Extra Virgin Olive Oil on a 9 x 13 oven safe dish. Pour egg mixture into dish making sure to get all of the cheese and goodies from the bottom. Top with grated Parmesan or Romano cheese.

Bake for about 35-40 minutes or until filling sets. Remove from oven and let rest about 15 minutes. Drizzle with remaining 2 Tbsps. Pasolivo Extra Virgin Olive Oil and sprinkle with a little more Pasolivo Truffle Sea Salt. Serve warm or room temperature.

 

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