Breakfast & Brunchcookinglsl5.0
Asparagus Mushroom Frittata
Asparagus mushroom frittata with mozzarella — made in one skillet and finished under the broiler in under 25 minutes. Keeps in the fridge for up to 5 days.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Lyubomira L📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●oven
- ●whisk
📝 Preparation Steps
1
Heat a 10-inch oven-safe skillet over medium-high with no fat. Add mushrooms to the dry hot pan and cook until they release their water and the pan looks dry again. Add butter or butter and olive oil, season with salt and pepper, and cook until mushrooms are golden. Reduce heat to medium-low, add asparagus, and cook 2 to 3 more minutes until just starting to soften.
salt1 tsp
2
Whisk eggs, half and half, salt, and pepper until combined. Pour over vegetables. Cook on medium heat until edges are set and center is slightly jiggly, about 4 to ⏱️ 5 minutes.
large eggs6salt1 tsp
3
Scatter mozzarella over the top. Transfer to the oven and broil for 4 to ⏱️ 5 minutes until cheese is melted and lightly browned. Watch closely. Slide onto a plate and cut into wedges.
shredded mozzarella (gouda or Havarti also work)1 cup
Nutrition Facts
calories
142 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
575 mg
protein Content
11 g
trans Fat Content
0.02 g
cholesterol Content
182 mg
carbohydrate Content
3 g
saturated Fat Content
5 g
unsaturated Fat Content
4 g
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