Description
This Asparagus-Mushroom Frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Packed with fresh vegetables and cheese, it’s easy to make and perfect for a crowd.
Ingredients
Scale
Eggs Mixture:
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Vegetables:
- 1 tablespoon olive oil
- 1/2 small onion (diced)
- 1 cup sliced mushrooms
- 1 cup chopped asparagus (trimmed)
Additional:
- 1/2 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F.
- Prepare the egg mixture: In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
- Cook the vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened. Add mushrooms and asparagus, sauté until tender.
- Add the egg mixture: Spread the vegetables in the pan, pour the egg mixture over the top. Cook without stirring until the edges begin to set.
- Add cheese and bake: Sprinkle cheese over the top. Transfer the skillet to the oven and bake until the frittata is set and slightly golden.
- Serve: Let cool, slice, and serve warm or at room temperature.
Notes
- You can substitute asparagus with zucchini or spinach.
- Use your favorite cheese such as feta, cheddar, or goat cheese.
- This frittata keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 280mg
