Asparagus And Mushroom Frittata Recipe

Ingredients for Asparagus And Mushroom Frittata

• 2 tablespoons butter
• 2 tablespoons olive oil
• Sliced Mushrooms
• Garlic Clove
• 6 large eggs
• Fresh Parsley
• Black Pepper
• 1 cup trimmed asparagus spears, cut into 1-inch pieces
• Mozzarella Cheese
• Parmesan Cheese

How to Make Asparagus And Mushroom Frittata

1. 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.
2. 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.
3. Remove the mushroom mixture from the skillet with a slotted spoon and set aside in a bowl.
4. Wipe the skillet clean with a paper towel.
5. In a medium bowl, whisk together 6 large eggs, 2 tablespoons chopped fresh parsley, and a pinch of black pepper.
6. Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Swirl to coat.
7. Pour the egg mixture into the skillet.
8. 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.
9. Sprinkle the reserved mushroom mixture evenly over the partially cooked frittata.
10. Arrange 1 cup trimmed asparagus spears, cut into 1-inch pieces, in a spoke-like pattern over the mushrooms.
11. Sprinkle 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the asparagus.
12. 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.
13. Let the frittata cool slightly before slicing and serving. Enjoy!