Asparagus and Cheddar Frittata #brunchweek

There is hardly a better way to use up those extra veggies than to make a frittata.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I adore roasting Asparagus! I love to add it into a Frittata also. I love Frittatas because they are so versatile. Where else can you add almost any leftover and make a meal out of it. You can use all veggies or make it with meat. It is up to you and what you have leftover in the refrigerator.  This would make a perfect Mothers day meal. It is simple and straight forward to make.

Print Print Recipe

Roasted Asparagus and Cheddar Frittata

Ingredients:

1/2 pound Michigan Asparagus
1 tablespoons olive oil
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1 tablespoon olive oil
1/4 cup minced sweet onion
6 eggs
1/2 cup milk
3 tablespoons chopped parsley
1/2 cup Cabot Alpine Cheddar Cheese grated

Directions:

In a sheet pan place Asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Broil in a 400 degree oven for 10 minutes.
In a medium cast iron skillet add oil and onion cook until onion is translucent.
Add asparagus to the onion mixture.
In a large bowl whip together eggs, milk and chopped parsley. Add to the skillet.
Sprinkle cheddar cheese over the top and place in a 400 degree oven. Allow to cook 10-15 minutes until the cheese is melted and brown and the center is set.

Take a look at what the #BrunchWeek Bloggers are creating today!

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BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
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Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
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Banana Bread Buttermilk Pancakes from Love and Confections
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Cinnamon Apple Danish from Nik Snacks
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Mocha Eclairs from The Redhead Baker
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BrunchWeek Main Dishes:
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Ham, Apple and Cheddar Melts from Cookaholic Wife
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Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
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Rhubarb Crunch from Cooking with Carlee

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeekgiveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeekBloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Peace be with you,

Veronica

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