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Mushroom and Asparagus Frittata
Kathie Clane

Mushroom and Asparagus Frittata

A delicious and healthy Mushroom and Asparagus Frittata, perfect for breakfast, brunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 Serves
Course: Healthy mushroom recipes
Cuisine: Mediterranean
Calories: 224
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup mushrooms sliced
  • 1 cup asparagus chopped
  • 1/2 onion finely diced
  • 2 tbsp olive oil
  • 1/4 cup grated cheese optional
  • Salt and pepper to taste
  • Fresh herbs parsley, thyme, or basil

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add onions and sauté until soft.
  3. Add mushrooms and cook for 5 minutes until tender and browned. Add asparagus and cook for another 3 minutes.
  4. In a bowl, whisk eggs with salt, pepper, and herbs. Pour the egg mixture over the vegetables in the skillet.
  5. Sprinkle grated cheese on top, if using.
  6. Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are set and lightly browned.
  7. Let the frittata cool for 5 minutes before slicing and serving.

Notes

  • For a gluten-free version, ensure the cheese used is certified gluten-free.
  • Frittatas can be stored in the refrigerator for up to 3 days and reheated gently.