Peanut Butter Frittata (Gluten-Free and Dairy-Free)
This fancy spin on a classic omelet was created out of trial and error. I thought about making a frittata with eggs beaten but I thought how beautiful it would look with whole poached eggs on top, baked nicely in the oven. Surprisingly, this recipe came out perfect and it is great to serve to friends and family for a weekend brunch.
- Yield:6 servings
- Prep Time:5 minutes
- Cook Time:30 minutes
- Total Time:35 minutes
1 pound fresh asparagus ends trimmed and cut into 1/4 inch pieces
1 large Roma tomato, chopped
2 tablespoons finely chopped fresh basil
6 large eggs
Preheat oven to 350°F.
Spray an 8” x 8” casserole dish with nonstick baking spray.
Lay asparagus, tomato slices and basil on the bottom of dish.
Spread Peanut Butter & Co. Smooth Operator evenly on top of asparagus and tomatoes. Crack eggs over vegetable and peanut butter layers.
Bake for 30 minutes or until set.
Remove from oven; serve warm.