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–+ servings
Frittata in cast iron skillet with serving spatula.
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Easy Frittata Recipe

This is baked egg casserole is a great meal made with leftovers!
Course Breakfast and Brunch, Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 242kcal
Author Deb Clark

Ingredients

  • 8 eggs
  • 2 cups roasted asparagus cut into two inch pieces
  • 1 ¼ cup shredded pepper jack cheese
  • ¼ cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon butter
  • optional toppings
  • avocado, salsa, jalapeños

Instructions

  • Preheat the oven to 350 degrees.
  • Thoroughly butter the inside of a sauté pan, including the sides.
  • Take the leftover roasted asparagus and spread them evenly on the bottom of the sauté pan.
  • Crack the eggs into a large bowl and whisk to break up the yolks.
  • Add the sour cream, salt and pepper. Whisk together thoroughly. Add one cup shredded cheese, mix again. Pour the egg mixture over the vegetables.
  • Place in the preheated oven for 25-30 minutes until the frittata is puffed and golden brown and it is set in the middle.
  • Remove from the oven, top with the remaining shredded cheese. Place back into the oven for another three minutes or until the cheese is melted and golden brown.
  • Slice, add toppings of choice, serve and enjoy!

Nutrition

Calories: 242kcal | Carbohydrates: 9g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 249mg | Sodium: 465mg | Potassium: 246mg | Fiber: 2g | Vitamin A: 3715IU | Vitamin C: 6.3mg | Calcium: 228mg | Iron: 1.8mg