Chew on This
Often referred to as an Italian omelet, the frittata’s origins may have roots in Mesopotamia, Persia, Spain, Northern Africa, France, and England.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>6 large eggs</li>
<li>6 large eggs whites</li>
<li> salt and pepper to taste</li>
<li> Olive oil to coat pan</li>
<li>6-8 spears asparagus sliced into 1-inch pieces</li>
<li>8 mushrooms, quartered</li>
<li>1/4 cup sun-dried tomatoes, sliced</li>
<li>1 baked sweet potato, cold and cubed without skin</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 450°F.</li>
<li>Mix eggs in a bowl with a pinch of salt and pepper.</li>
<li>Lightly drizzle pan with olive oil and heat on medium.</li>
<li>Add asparagus and mushrooms; sauté.</li>
<li>Add sun-dried tomatoes and potato; mix.</li>
<li>Pour in eggs and heat until edges set.</li>
<li>Transfer pan to oven until center of frittata has set (about 12 minutes).</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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