Asparagus and Mushroom Frittata |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This frittata combines two of my favourites vegetables, asparagus and mushrooms. You can serve it for brunch or for a light dinner with a salad. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
3 cups sliced mushrooms |
1 garlic clove, minced |
8 eggs |
1/3 cup chopped fresh parsley |
1/4 teaspoon black pepper |
12 ounces cooked asparagus |
1 cup shredded mozzarella cheese |
1/4 cup freshly grated parmesan cheese |
Directions:
1. In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
2. With a slotted spoon, remove to a bowl and set aside.
3. Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
4. Combine the eggs, parsley and pepper; pour into the skillet.
5. Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
6. Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
7. Sprinkle with the mozzarella, then with the Parmesan.
8. Broil until the cheese melts and is lightly browned.
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