Ingredientes para Asparagus And Mushroom Frittata
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Como fazer Asparagus And Mushroom Frittata
- Preheat oven to broil. In a large oven-safe skillet (10-12 inches), heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.
- Add 8 ounces sliced mushrooms and 2 cloves minced garlic to the skillet. Cook, stirring frequently, for 2-3 minutes, or until mushrooms soften and release their moisture.
- Remove the mushroom mixture from the skillet with a slotted spoon and set aside in a bowl.
- Wipe the skillet clean with a paper towel.
- In a medium bowl, whisk together 6 large eggs, 2 tablespoons chopped fresh parsley, and a pinch of black pepper.
- Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Swirl to coat.
- Pour the egg mixture into the skillet.
- Cover the skillet and cook over medium-low heat for 5-7 minutes, or until the edges are set and the top is almost cooked through.
- Sprinkle the reserved mushroom mixture evenly over the partially cooked frittata.
- Arrange 1 cup trimmed asparagus spears, cut into 1-inch pieces, in a spoke-like pattern over the mushrooms.
- Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the asparagus.
- Transfer the skillet to the preheated oven and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
- Let the frittata cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
12g
Fat
62g
Carbs
2g
