ASPARAGUS MUSHROOM FRITTATA RECIPE RECIPES

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ITALIAN ASPARAGUS AND MUSHROOM FRITTATA RECIPE | ALLRECIPES



Italian Asparagus and Mushroom Frittata Recipe | Allrecipes image

Frittata is a great breakfast or lunch dish and with asparagus and mushrooms, it's extra tasty. It is started on the stove and then finished in the oven. It also tastes good reheated the next day.

Provided by miche

Categories     Breakfast and Brunch    Eggs    Frittata Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 clove garlic, peeled
½ bunch asparagus, trimmed and cut into 1-inch pieces
1 (9 ounce) package sliced fresh mushrooms
salt and freshly ground black pepper to taste
? cup dry white wine
4 eggs
? cup milk
3 tablespoons freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic.
  • Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms.; stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven.
  • Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.

Nutrition Facts : Calories 193.7 calories, CarbohydrateContent 6.6 g, CholesterolContent 168.6 mg, FatContent 12.9 g, FiberContent 1.8 g, ProteinContent 10.9 g, SaturatedFatContent 3.3 g, SodiumContent 172 mg, SugarContent 3.6 g

ASPARAGUS-MUSHROOM FRITTATA RECIPE: HOW TO MAKE IT



Asparagus-Mushroom Frittata Recipe: How to Make It image

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

Categories     Breakfast    Brunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms

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

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