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Baked Asparagus & Cheese Frittata

March/April 1997, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (24 votes)

Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.



READER'S COMMENT:
"This is a great dish! Excellent option for a brunch. Like the comment above about sun-dried tomatoes - would add a nice flavor I think. "
Baked Asparagus & Cheese Frittata

4 Reviews for Baked Asparagus & Cheese Frittata

06/30/2010
Anonymous

This is a great dish! Excellent option for a brunch. Like the comment above about sun-dried tomatoes - would add a nice flavor I think.

Comments
04/09/2010
Anonymous

I made it as written except for the cheese. I used half no fat cheese and half grated cheddar on top. Very good.

Comments
11/19/2009

I made this dish today and left out the breadcrumbs. I also only had 5 eggs so used 3 whole large eggs and 2 egg whites. I found this to be a great alternative for breakfast. The ricotta cheese gave it an almost creamy taste and interesting texture. Next time I might add some sun dried tomatoes to give it a bit more flavour.

Comments
09/04/2009

An excellent dish! I made it with zucchinis instead of asapargus, and 5 eggs instead of that egg white thinggie. It was really yum. Easy to make as well, so will definetly make it again. Just the right portion size for a small green side salad and a light fruit dessert.

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