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Asparagus and Mushroom Frittata

Asparagus and Mushroom Frittata

Cost $8.5, save $7

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Dairy

    • 🧈 1 tablespoon butter
    • 🧀 ½ cup shredded mozzarella cheese
    • 🧀 3 tablespoons freshly grated Parmesan cheese

  • Vegetables

    • 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
    • 🍄 8 ounces fresh mushrooms, sliced

  • Pantry

    • 3 tablespoons olive oil
    • 1 teaspoon chopped fresh thyme
    • 1 tablespoon water

  • Protein

    • 🥚 6 eggs

STEPS

1

Preheat the oven to 325°F (165°C).

2

Melt butter in an oven-safe skillet over medium heat. Stir in asparagus and olive oil; cook until tender, about 10 minutes. Stir in mushrooms and cook for about 5 minutes.

3

Whisk eggs, water, and thyme together in a bowl; pour into the skillet. Reduce heat to low; cover and cook for 5 minutes.

4

Transfer the skillet to the oven and bake until eggs are no longer runny, about 10 to 15 minutes.

5

Top the frittata with mozzarella cheese and Parmesan cheese. Turn on the broiler and broil until the cheeses melt and are lightly browned.

NUTRIENTS

Per 1 serving

🔥

199

Calories

  • 12
    Protein
  • 4
    Carbs
  • 16
    Fats

💡 Cook the frittata slowly on the stove to keep the eggs tender.Use pre-sliced mushrooms and grated cheese to save time.This dish pairs well with a simple salad or crusty bread.Leftovers can be stored in the fridge for up to 3 days.