Zutaten für Sarah Mclachlan S Asparagus Frittata
- Fresh Asparagus
- 6 large eggs
- 1/2 cup milk
- Ground Nutmeg
- Salt & Freshly Ground Black Pepper
- 1/2 cup chopped yellow onion
- Canola Oil
- Button Mushrooms
- Fresh Spinach
- Roma Tomatoes
- Mozzarella Cheese
- fresh basil leaves (for garnish)
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Zubereitung von Sarah Mclachlan S Asparagus Frittata
- Preheat oven to 350°F (175°C).
- Snap off the tough ends of 1 pound of asparagus and discard.
- Blanch or steam asparagus for 5 minutes, or until bright green and tender. Rinse under cold water and drain thoroughly.
- In a medium bowl, whisk together 6 large eggs and 1/2 cup of milk.
- Season egg mixture with 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Set aside.
- In an oven-safe skillet (10-inch cast iron is ideal), sauté 1/2 cup chopped yellow onion in 1 tablespoon of olive oil until translucent (about 5 minutes).
- Add 1 cup sliced mushrooms and sauté until golden brown (about 5 minutes).
- Add 5 ounces of fresh spinach and cook until completely wilted (about 2 minutes).
- Stir in 1/2 cup of chopped tomatoes.
- Pour the egg mixture into the skillet.
- Gently stir to combine.
- Sprinkle 1/2 cup shredded mozzarella cheese over the top. Arrange the blanched asparagus spears and a few fresh basil leaves decoratively.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the frittata is set.
- Let cool slightly before slicing and serving. Serves 4 generously.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
37g
Carbs
2g
