Teresa's Recipes
Mushroom and Asparagus Frittata
Indulge in this vibrant Mushroom and Asparagus Frittata, a delightful dish that beautifully combines earthy mushrooms, crisp asparagus, and creamy cheddar cheese. Perfect for breakfast or brunch, this frittata is not only a feast for the eyes but also a nourishing start to your day. With its origins in Italy, frittatas were traditionally made by farmers as a way to use leftover ingredients, making it a versatile and resourceful meal that can be enjoyed any time.
Ingredients
- 1/4 cup, chopped Fresh parsley
- 1 cup, shredded Cheddar cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon, freshly ground Black pepper
- 1/4 cup Milk
- 6 large Eggs
- 2 cloves, minced Garlic
- 1 small, diced Onion
- 1 cup, trimmed and cut into 1-inch pieces Asparagus
- 1 cup, sliced Mushrooms
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 280
- Fat: 20g
- Carbs: 6g
- Protein: 18g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the diced onion and minced garlic to the skillet, sautéing until fragrant and translucent, about 2-3 minutes.
- Stir in the sliced mushrooms and asparagus pieces, cooking until the vegetables are tender, approximately 5 minutes.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow it to cook undisturbed for about 2 minutes, or until the edges begin to set.
- Sprinkle the shredded cheddar cheese and chopped parsley over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and the cheese is melted and golden.
- Remove from the oven and let it cool for a few minutes before slicing into wedges and serving warm.
Tips
- Feel free to customize this frittata by adding other vegetables like bell peppers, spinach, or tomatoes.
- For a spicier version, add a pinch of red pepper flakes to the egg mixture.
- Serve with a light salad or crusty bread for a complete meal.