MUSHROOM AND ASPARAGUS FRITTATA RECIPES
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 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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