I know, I know.
Yet another breakfast-y recipe for the Evening Planner.
But I just can't say this enough: "It's okay to eat breakfast for dinner."
After all, how many of us have time to turn on the oven, pull out a frying pan and actually mix ingredients in the morning?
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I'm lucky if I have time to put the coffee and water in the coffee maker and push the "on" button.
Serve this frittata recipe from Good Housekeeping magazine with a side salad and a hefty chunk of French bread with butter and you'll hardly realize you're eating a breakfast food anyway.
Yield: 6 servings
12 large eggs
3/4 cup freshly grated Romano cheese
1/2 cup whole milk
salt and pepper
1 tablespoon butter
1 pound asparagus cut into 1-inch pieces
1 bunch green onion, thinly sliced
Preheat oven to 375. In a medium bowl, whisk eggs, Romano, milk 1/2 teaspoon salt and 1/8 teaspoon pepper.
In nonstick 12-inch skillet with oven-safe handle, melt butter over medium-high heat. Stir in asparagus and 1/4 teaspoon salt; cook 4 minutes. Add onions; cook 2 minutes, stirring often. Spread vegetable mixture evenly in skillet.
Reduce heat to medium-low. Pour egg mixture into skillet; cook 4 to 5 minutes, without stirring, until egg mixture sets around edge. Place skillet in oven; bake 9 to 10 minutes or until set. Invert frittata onto serving plate; cut into wedges.