Sarah Mclachlan'S Asparagus Frittata Recipe

Name: Sarah Mclachlan'S Asparagus Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 stalks fresh asparagus; 8 large eggs, beaten; 1/4 cup milk; 1/8 teaspoon ground nutmeg; salt & freshly ground black pepper; 1 medium onion, sliced; 2 teaspoons canola oil; 6 fresh button mushrooms, sliced; 1 cup fresh spinach, chopped; 2 roma tomatoes, chopped (plum); 1/4 lb mozzarella cheese, shredded; 1 bunch basil, thinly sliced

Servings: persons

5 stalks fresh asparagus
8 large eggs, beaten
1/4 cup milk
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper
1 medium onion, sliced
2 teaspoons canola oil
6 fresh button mushrooms, sliced
1 cup fresh spinach, chopped
2 roma tomatoes, chopped (plum)
1/4 lb mozzarella cheese, shredded
1 bunch basil, thinly sliced

1
Preheat oven to 350 F (180 C).
2
Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
3
Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
4
In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
5
Add spinach and cook until completely wilted.
6
Add chopped tomatoes.
7
Pour egg mixture into skillet; stir briefly.
8
Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.

479

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: 5 stalks fresh asparagus, 8 large eggs, beaten, 1/4 cup milk, 1/8 teaspoon ground nutmeg, and more.

Yes, Sarah Mclachlan'S Asparagus 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.

Sarah Mclachlan'S Asparagus Frittata

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