How to Make Asparagus and Mushroom Frittata - A Step-by-Step Guide

Asparagus and Mushroom Frittata is a delightful and versatile dish that can be enjoyed for breakfast, brunch, or even dinner. This Italian egg-based dish is filled with the delicious flavors of fresh asparagus, earthy mushrooms, and savory cheese. It's a perfect way to use up any leftover vegetables and create a wholesome and satisfying meal. Whether you're cooking for a crowd or just looking to spruce up a weekday meal, this frittata is sure to become a new favorite in your recipe repertoire...

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Ingredients

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • ½ pound fresh asparagus, trimmed and cut into 1 inch pieces
  • ½ pound fresh mushrooms, sliced
  • 6 eggs
  • 1 tablespoon water
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons freshly grated Parmesan cheese
  • ½ cup shredded mozzarella cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  • In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  • Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
  • Nutrition

    199 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 199mg
    • Sodium: 183mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 12g
    • Vitamin C: 3mg
    • Calcium: 139mg
    • Iron: 2mg
    • Potassium: 276mg