This beautiful frittata that features ribbons of asparagus and creamy Graskaas will impress any brunch guest.
Ingredients
- 2 bunch asparagus
- 8 ounces Beemster Graskaas
- 4 Tbsp olive oil
- 2 cups mushrooms, sliced
- 12 each eggs
- 3 Tbsp milk
Servings:
Units:
Instructions
- Preheat the oven to 350°F. Laying the asparagus flat on a cutting board, shave off ribbons with a vegetable peeler, discarding the thick ends. Cut the Beemster Graskaas into ½ inch cubes.
- Add the oil to a 12-inch, oven-safe skillet over medium-high heat. Sauté the mushrooms for 5 min. until tender.
- Meanwhile, whisk the eggs in a large bowl with the milk. Season with salt and pepper. Add the asparagus to the pan with the mushrooms and pour in the eggs. Mix to combine all ingredients.
- Add the cubes of Beemster Graskaas cheese evenly around the pan. Transfer pan to oven and bake 15 min. - 20 min., or until cheese is melted and eggs have set. Cut into wedges and serve warm or room temperature.
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