The thing I love most about frittatas is that you can pretty much add anything you want to them. We tend to use a veggie and a fresh herb. Every now and then we’ll add in bacon or another savory meat. You can also mix up the cheese with whatever you have in the fridge.
The day before I cooked this we didn’t get much green with our dinner, so I decided to go heavy on the asparagus. If you don’t just love asparagus, an entire bunch might be a bit too much, you may want to cut it in half.
One last option, you don’t have to use egg beaters in the dish. You can easily do three more eggs instead. I’d love to do it that way, but we’re trying to watch my cholesterol.