Asparagus Frittata-- HELP PLEASE?

[H20]

Ok, I found this recipe and except for the milk I think it is induction friendly. Does anyone know what I could do to replace the milk?

Deborah

Asparagus Frittata
2 tablespoons Italian dressing

2/3 cup sliced fresh mushrooms

1/3 cup chopped bell pepper

1 (14.5-ounce) can Michigan asparagus cuts and tips, drained

8 eggs

1/4cup milk

3/4 cup shredded provolone cheese, divided

1/4 cup freshly grated Parmesan cheese

Heat dressing in a large ovenproof skillet over medium heat.

Add mushrooms and red pepper. Cook and stir 5 minutes. Add

well-drained asparagus. Beat eggs, milk and ½ cup provolone

cheese in a medium bowl. Pour over vegetable mixture in skillet.

If handle of skillet is not ovenproof, wrap it in foil. Bake in a preheated 350-degree oven 20 minutes or until eggs are almost set. Remove from oven and sprinkle with remaining ½ cup provolone cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted on top. Cut into wedges to serve.

[womanpraised]

Re: Asparagus Frittata-- HELP PLEASE?

Use heavy cream, and dilute with water to make it milk-ish, or just use it as cream for a richer recipe

[H20]

Re: Asparagus Frittata-- HELP PLEASE?

So other than the milk, is it ok to make this on induction?

Use heavy cream, and dilute with water to make it milk-ish, or just use it as cream for a richer recipe

[changing]

Re: Asparagus Frittata-- HELP PLEASE?

As long as that Italian dressing doesn't have added sugars and you sub cream for milk, it looks perfectly induction-friendly to me!

[H20]

Re: Asparagus Frittata-- HELP PLEASE?

Thanks! The Italian I have is the Carb Options with no sugar added so I think it should be alright.

Deborah

As long as that Italian dressing doesn't have added sugars and you sub cream for milk, it looks perfectly induction-friendly to me!