Description
This Asparagus-Mushroom Frittata is a healthy and delicious dish perfect for breakfast, brunch, or even dinner. Packed with tender asparagus, savory mushrooms, and fluffy eggs, this dish is simple to make and full of flavor. It’s a great way to start your day or enjoy as a light, nutritious meal.
Ingredients
Units
Scale
For the Frittata:
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
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Preheat the Oven
- Preheat your oven to 375°F (190°C).
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Cook the Vegetables
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Add the asparagus, mushrooms, and onion. Cook for about 5-7 minutes, or until the vegetables are softened and slightly browned.
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Prepare the Egg Mixture
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the cooked vegetables in the skillet.
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Add Cheese
- Sprinkle the shredded cheese evenly over the top of the egg mixture.
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Bake the Frittata
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
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Serve
- Let the frittata cool for a few minutes before slicing.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- You can substitute the asparagus with other vegetables like spinach or bell peppers.
- For a dairy-free version, use a plant-based milk and cheese.
- If you prefer a fluffier texture, you can separate the eggs, whisk the whites to soft peaks, and fold them into the yolk mixture before cooking.
Nutrition
- Serving Size: 1 slice (1/4 of frittata)
- Calories: ~250 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 300mg