Chew on This

Often referred to as an Italian omelet, the frittata’s origins may have roots in Mesopotamia, Persia, Spain, Northern Africa, France, and England. 


  • 6 large eggs
  • 6 large eggs whites
  • salt and pepper to taste
  • Olive oil to coat pan
  • 6-8 spears asparagus sliced into 1-inch pieces
  • 8 mushrooms, quartered
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 baked sweet potato, cold and cubed without skin


  1. Preheat oven to 450°F.
  2. Mix eggs in a bowl with a pinch of salt and pepper.
  3. Lightly drizzle pan with olive oil and heat on medium.
  4. Add asparagus and mushrooms; sauté.
  5. Add sun-dried tomatoes and potato; mix.
  6. Pour in eggs and heat until edges set.
  7. Transfer pan to oven until center of frittata has set (about 12 minutes).
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