Description
Savor this delightful asparagus-mushroom frittata, a harmonious blend of earthy mushrooms and tender asparagus dancing in a golden egg embrace. Crisp herbs and melted cheese elevate this simple yet elegant Italian-inspired dish, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 8 large eggs
- 1 cup mushrooms, sliced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup shredded cheese
Dairy and Seasonings:
- 1/4 cup whole milk or heavy cream
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 1/2 teaspoons dried thyme
- 1/4 teaspoons red pepper flakes
Supporting Ingredients:
- 1 tablespoon olive oil or butter
- 1/2 small onion, finely diced
Instructions
- Elevate the oven temperature to a precise 375F (190C), preparing for a golden, fluffy frittata.
- Whisk eggs, milk, salt, and pepper in a mixing bowl until the mixture achieves a smooth, uniform consistency.
- Select an oven-safe skillet and warm olive oil or butter over medium heat, creating a fragrant cooking surface.
- Gently sauté onions until they become translucent and soft, releasing their delicate sweetness.
- Introduce mushrooms to the skillet, allowing them to caramelize and develop rich, deep flavors while releasing their natural moisture.
- Add asparagus to the skillet, cooking until the vegetable turns vibrant green and reaches a tender-crisp texture.
- Carefully cascade the egg mixture over the sautéed vegetables, ensuring even distribution across the skillet.
- Sprinkle cheese, thyme, and red pepper flakes generously over the surface, creating layers of flavor.
- Allow the frittata to cook on the stovetop, watching as the edges gradually set and become firm.
- Carefully transfer the skillet to the preheated oven, baking for 12-15 minutes until the center sets completely and the top turns a golden brown.
- Extract the frittata from the oven and let it rest for 5 minutes, allowing the ingredients to settle and flavors to meld together.
- Slice and serve the frittata warm, revealing its layers of vegetables and creamy egg texture.
Notes
- Experiment with different cheeses like feta, goat cheese, or sharp cheddar to customize flavor profiles and match personal preferences.
- Replace asparagus with zucchini, bell peppers, or spinach for seasonal variety and added nutrition.
- Skip onions to reduce carbohydrate content, making the frittata more keto-friendly and suitable for low-carb diets.
- Fresh herbs like basil or parsley can be sprinkled on top just before serving to enhance aroma and brightness of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 244 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 186 mg