ASPARAGUS MUSHROOM FRITTATA RECIPES
ASPARAGUS-MUSHROOM FRITTATA RECIPE: HOW TO MAKE IT
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 192mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 1 medium-fat meat
ASPARAGUS AND MUSHROOM FRITTATA RECIPE - FOOD.COM
This frittata combines two of my favourites vegetables, asparagus and mushrooms. You can serve it for brunch or for a light dinner with a salad.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
- With a slotted spoon, remove to a bowl and set aside.
- Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
- Combine the eggs, parsley and pepper; pour into the skillet.
- Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
- Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
- Sprinkle with the mozzarella, then with the Parmesan.
- Broil until the cheese melts and is lightly browned.
Nutrition Facts : Calories 402.2, FatContent 30.9, SaturatedFatContent 12.5, CholesterolContent 465.9, SodiumContent 469.8, CarbohydrateContent 7.5, FiberContent 2.5, SugarContent 3.1, ProteinContent 25.1
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Reviews 4.2
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