Description
This Asparagus-Mushroom Frittata is a delightful and flavorful dish perfect for breakfast or brunch. Packed with vegetables and cheeses, it’s a satisfying and easy-to-make meal that’s sure to impress.
Ingredients
Scale
Egg Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Vegetables and Cheeses:
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1 cup sliced cremini mushrooms
- 1 cup chopped asparagus (trimmed)
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Sauté vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and cook until softened. Stir in mushrooms and asparagus, sauté until tender.
- Add egg mixture: Pour the egg mixture over the vegetables in the skillet. Sprinkle Parmesan and feta cheese on top.
- Cook: Cook on the stovetop until edges set. Transfer to the oven and bake until fully set and golden.
- Serve: Let the frittata cool slightly, then slice and serve warm or at room temperature.
Notes
- You can substitute feta with goat cheese or Swiss cheese. For a dairy-free version, omit cheese and use unsweetened plant-based milk.
- This frittata is versatile and can be made with other vegetables like spinach or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 280mg
