Description
Indulge in the delightful flavors of this Asparagus and Mushroom Frittata, a perfect dish for brunch or any meal. With tender asparagus and earthy mushrooms enveloped in fluffy eggs, every bite is a comforting experience. This recipe is easy to follow, making it ideal for both novice cooks and seasoned chefs. Gather your loved ones around the table and savor this colorful, Instagram-worthy dish that promises to impress!
Ingredients
Scale
- 1 cup fresh asparagus, trimmed and cut into bite-sized pieces
- 1 cup button mushrooms, sliced
- 6 large eggs
- 1/2 cup whole milk (or plant-based alternative)
- 1/2 cup crumbled feta cheese or grated Parmesan
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add asparagus and mushrooms; sauté for 5-7 minutes until tender.
- In a bowl, whisk together eggs and milk until fluffy; season with salt and pepper.
- Stir in cheese, then pour the egg mixture over the sautéed vegetables in the skillet.
- Cook on low heat for a couple of minutes to set the edges.
- Transfer the skillet to the preheated oven and bake for about 20 minutes until puffed and golden brown.
- Allow to cool slightly before slicing into wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge (approximately 120g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 215mg