Ingredients for Asparagus Mushroom Frittata
- 1 pound asparagus, trimmed and chopped
- Baby Portabella Mushrooms
- Garlic Cloves
- Olive Oil
- Eggs
- Milk
- Fresh Tarragon
- Asiago Parmesan Cheese
- Butter
- Sea Salt
- White Pepper
How to Make Asparagus Mushroom Frittata
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (cast iron is ideal), melt 1 tablespoon of butter over medium heat.
- Add the chopped asparagus and mushrooms. Sauté for 5-7 minutes, until tender-crisp.
- Whisk together the eggs, milk, salt, and pepper in a large bowl.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle with grated cheese.
- Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
- Let cool slightly before slicing and serving.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
20g
Carbs
1g
