Asparagus and Mushroom Frittata

Asparagus and Mushroom Frittata

76
MAGGIDEW 0

"This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender."

Ingredients

50 m servings 199 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  3. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  4. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
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Reviews

76
  1. 97 Ratings

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Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg ...

Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.

This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sa...