Broccoli Asparagus Frittatas and Tomato Bread

Broccoli and asparagus are two of my favorite vegetables. I could eat them all the time, but we try to mix it up so Alex doesn’t get bored with them. With some of the leftovers we had from the week, we made frittatas for brunch. We had a tomato, so we made up some tomato bread, too.

Frittatas are perfect for a brunch with friends. They’re quick to whip up, and you can put them in cute little ramekins so everyone can have their own little serving. They’re extremely flavorful, too. You can add whatever veggies you want to this – just sauté ’em up and add them in!

I made Alex a 2 egg serving; we made them before and I had trouble finishing it, so I made mine with just one egg. For the tomato bread, it’s extremely simple: toast your bread, warm your tomatoes in a skillet just to let out the juices, top with fresh chopped garlic and any italian seasonings and salt! It’s so delicious for how easy it is.

Here are the frittatas we made before, this time only with asparagus. Mine was topped with muenster, and Alex did a parmesan/romano blend on his.

Broccoli Asparagus Frittatas
yields two servings
3 eggs
splash of milk
1 clove garlic, minced
1/4 cup onion, chopped
3/4 cup broccoli and asparagus, chopped into small pieces
1 t Italian seasoning
2 T olive oil
salt & pepper, to taste
shredded asiago, to taste

Heat the olive oil over medium heat. Sauté the broccoli, asparagus, onion and garlic until tender. In a small bowl, whisk the eggs with milk and add seasonings. Split the egg mixtures between two ramekins that have been sprayed with oil. Add the cooked veggies and mix. Bake at 375º F for about 20 minutes, until fork comes clean in the center. Add asiago and broil until cheese is bubbly and slightly browned (keep a close watch here to prevent burning). Serve in the ramekins.

Related