Description
This Asparagus-Mushroom Frittata is a delicious and versatile dish that can be enjoyed for breakfast, brunch, or a light dinner. Packed with savory vegetables and gooey cheese, it’s a satisfying and flavorful meal that is easy to prepare.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 1 cup chopped asparagus (trimmed)
- 1/2 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- Cook the vegetables: In an oven-safe skillet, heat olive oil over medium heat. Cook onion until softened, then add mushrooms and asparagus. Cook until tender.
- Add eggs and cheese: Spread the vegetables in the skillet, pour the egg mixture over them, and cook until the edges set. Sprinkle cheese on top.
- Bake: Transfer the skillet to the oven and bake for 10-12 minutes until the center is set.
- Rest and serve: Let the frittata rest for 5 minutes, garnish with parsley if desired, and serve warm or at room temperature.
Notes
- Feel free to customize with your favorite cheese and vegetables.
- This frittata is great for any meal and leftovers can be stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
