ITALIAN ASPARAGUS AND MUSHROOM FRITTATA RECIPE | ALLRECIPES
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
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
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
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