Simple Spring Frittata
March 14, 2011 in Recipes
Ingredients
- 1 (16-ounce) package frozen Mrs. T’s Pierogies
- 6 asparagus spears, each cut into 1-inch pieces
- 6 large eggs
- 1/3 cup milk
- 2 tablespoons fresh chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded Gruyere or Swiss cheese
- 1 tablespoon butter
Preparation
- Boil pierogies as package directs. Drain.
- Heat asparagus in small saucepan in enough water to cover to boiling over high heat. Reduce heat to low; simmer 2 to 3 minutes or until asparagus are tender. Drain well and pat dry.
- Beat eggs, milk, parsley, salt and pepper in medium-size bowl; stir in shredded cheese. Set aside.
- Preheat oven to 400°F.
- Melt butter in 10-inch oven-proof skillet over medium heat. Add half of egg mixture; top with pierogies, asparagus and remaining egg mixture. Cook until frittata is just set around edges, about 5 minutes.
- Place skillet in oven; cook until frittata is set, 5 to 8 minutes. Serve immediately.
Serves
Serves 6
