Asparagus and Jack Cheese Frittata

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This was one of my first food network recipes that I made a few months back. It is so simple, easy and tasty. My girlfriend loves it. I had never really cooked before but now I do all of the cooking. Cooking this frittata gave me confidence. Now I put my own spin on this recipe but I will never forget the first time I made it.

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This recipe is AWESOME and EASY!!!!!! I did this while triple-tasking - helping my 6 year old with homework, talking to my sister on the phone and making green beans for dinner!

As someone earlier recommended, I dr'd this recipe a little bit. I had some shallots sitting around so I sauteed them in extra virgin olive oil, then added the asparagus and later added some sliced mushrooms I also had sitting around. To the egg mixture I put the jack cheese in, but added a handful of parmesan.

I don't have a skillet that can go from the stove top to the oven, so I pre-heated the oven to 400 and poured a little of the egg mixture into a canola-spray(ed casserole dish then poured the asparagus mixture onto the egg mixture, topped it with the rest of the egg mixture and baked it for about 30 minutes.

It couldn't be easier or tastier!

I'm on the South Beach diet and it's always a challenge for me to get a vegetable serving in in the morning - but this does the trick beautifully!

I froze half of it in individual servings for easy filling breakfasts on the go. Next time I'm going to use half egg whites or egg substitute - I'm sure it'll be great with less fat too!!! YUMMM!

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Very easy and tasty. The cilantro adds a nice taste with the asparagus - one I didn't expect. I used this recipe as a base and added 2 TBL heavy cream to the eggs and diced Canadian bacon and scallions to the asparagus. I also forgot to add the cheese until just before broiling but it worked anyway. This is a new family favorite!

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This is a very bland dish. I would add Parmesan cheese instead of the Monterey Jack and some fresh garlic for more flavor. Was very easy to make though.

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Great