Asparagus, Red Pepper and Dilled Havarti Frittata


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  • 2 C. chopped asparagus
  • 1 small red pepper, cut into thin strips
  • 1 C. onions, sliced thin
  • 12 eggs, beaten
  • 1 C. grated dilled Havarti cheese


  • Saute onion in a small amount of butter for 2 minutes, add asparagus and red pepper; cook until almost tender, about 3 to 5 minutes. Add sauteed vegetables to beaten eggs. Add about 1 tablespoon more of butter to the pan and make sure it is good and hot. Add the eggs and vegetables; cook on medium heat. As the eggs start to cook, lift the edges and let the uncooked eggs flow underneath. Cook until most of the egg is cooked, but not until it is completely dry on top. Sprinkle the cheese on top and put under the broiler for about 3 to 5 minutes until it is puffy and lightly browned.