Asparagus and Mushroom Frittata

Total Time
30mins
Prep 15 mins
Cook 15 mins

This frittata combines two of my favourites vegetables, asparagus and mushrooms. You can serve it for brunch or for a light dinner with a salad.

Ingredients Nutrition

Directions

  1. In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
  2. With a slotted spoon, remove to a bowl and set aside.
  3. Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
  4. Combine the eggs, parsley and pepper; pour into the skillet.
  5. Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
  6. Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
  7. Sprinkle with the mozzarella, then with the Parmesan.
  8. Broil until the cheese melts and is lightly browned.
Most Helpful

5 5

Well I went to the store to get mushrooms and Asparagus, got home no mushrooms - The woman behind me must have ended up with them. I had two large mushrooms at home so I cut them up but that looked a bit skimpy so I added 4 thin slices of prosciutto chopped I browned the mushrooms as suggested and then baked the Frittata in 375 oven for 25 minutes - I added the cheese half way through the baking when the egg was set but not fully cooked . Lovely dinner thanks Irngard