Ingredients for Asparagus Mushroom Frittata
- 1 1/2 cups asparagus
- 1 1/2 cups sliced baby portabella mushrooms
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon chopped fresh tarragon
- 1/2 cup grated Asiago cheese
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
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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.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
20g
Carbs
1g
