Asparagus & Mushroom Frittata Recipe

Name: Asparagus & Mushroom Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb asparagus, cut into 1-inch diagonal pieces; 4 ounces baby portabella mushrooms, sliced; 2 garlic cloves, pressed; 1 tablespoon olive oil; 6 eggs; 1 tablespoon milk; 1/2 tablespoon fresh tarragon, chopped; 1/2 cup asiago-parmesan cheese, finely shredded; 1/2 tablespoon olive oil; 1/2 tablespoon butter; 1 pinch sea salt; 1 pinch white pepper

Servings: persons

1/2 lb asparagus, cut into 1-inch diagonal pieces
4 ounces baby portabella mushrooms, sliced
2 garlic cloves, pressed
1 tablespoon olive oil
6 eggs
1 tablespoon milk
1/2 tablespoon fresh tarragon, chopped
1/2 cup asiago-parmesan cheese, finely shredded
1/2 tablespoon olive oil
1/2 tablespoon butter
1 pinch sea salt
1 pinch white pepper

1
["Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.", "Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.", "Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.", "Slide onto platter or large dinner plate. Slice into 8 ""pizza slices"" (or 4 :O))and serve immediately."]

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb asparagus, cut into 1-inch diagonal pieces, 4 ounces baby portabella mushrooms, sliced, 2 garlic cloves, pressed, 1 tablespoon olive oil, and more.

Yes, Asparagus & Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus & Mushroom Frittata

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