Recipe : Asparagus, Peas, and Smoked Gouda Frittata

This easy meal goes from fridge to table in 25 minutes. Even though it's so simple, it doesn't taste simple and it's pretty enough to serve at a holiday or special meal. The frittata is packed with healthy green vegetables to help keep you full longer. The asparagus softens but retains enough snappy crunch to be so satisfying. The peas stay juicy and have a pleasant popping sensation when you bite into them. The slightly smokiness from the gouda plays perfectly off the eggs, or try mozzarella, fontina, Havarti, brie, or an easy-melting cheese. It makes a great Easter or Mother's Day brunch dish and the hostess won't have to slave away on it. Baked eggs are so much easier and more mindless than stovetop eggs - no babysitting at the stovetop and nothing to flip.

INGREDIENTS:

1 cup diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)
1 cup peas (I used frozen and did not thaw before baking)
6 large eggs, lightly whisked
salt and pepper, to taste
about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)

Full instruction at : averiecooks.com