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Frittata Primavera

 

Ingredients

  • 3 tablespoons butter
  • 1 cup potato, peeled & diced
  • 1 cup chopped sweet onion
  • 1 cup small white mushrooms, sliced
  • 12 ounces cooked asparagus, cut in 1/2 inch pieces; reserve tips
  • 1 cup diced ham (optional)
  • 12 large eggs, beaten
  • 1 1/2 cups half-and-half cream
  • 2 1/2 cups Sorrento® Mozzarella, shredded
  • 1 cup Sorrento® Whole Milk Ricotta cheese
  • 1/2 cup grated parmesan
  • 1/2 cup chopped parsley
  • Salt and pepper

Cooking Instructions

 

Preheat oven to 350°F. Melt butter in nonstick skillet. Cook potatoes, onions and mushrooms over medium heat until tender. Add asparagus pieces and ham. Season with salt and pepper.
Spread mixture into an oil-sprayed 9x13-inch baking dish. Stir cheeses, cream, parsley, salt and pepper into beaten eggs.
Pour egg mixture into baking dish. Top with asparagus tips.
Bake 45 to 55 minutes until set in middle. Cool 10 minutes.
This recipe provided by Sorrento
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