Asparagus and Mushroom Frittata

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Asparagus Frittata

It’s a one-skillet meal that’s effortless to clean up. The mixture of protein and healthy fat makes this a perfectly well-balanced dish. That means higher energy for you after eating.

This frittata is so easy to prepare!

It’s spring and it’s the best season for this nutritious vegetable. Try this fast and simple recipe that is excellent for breakfast or dinner; this healthy frittata highlights fresh asparagus and mushrooms and is seasoned with herbs like chives and parsley.

Asparagus and Mushroom Frittata
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Asparagus and Mushroom Frittata
Rate Recipe!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe!
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Servings4servings
Prep Time2minutes
Cook Time8minutes
Ingredients
  • 1 tablespoon olive oil divided
  • 1 4-oz pack pre-sliced exotic mushroom blend
  • 1 1/2 cups asparagus trimmed and cut into 1 1/2-inch pieces
  • 2 large eggs
  • 3 large egg whites
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded pecorino Romano cheese divided
Servings4servings
Prep Time2minutes
Cook Time8minutes
Ingredients
  • 1 tablespoon olive oil divided
  • 1 4-oz pack pre-sliced exotic mushroom blend
  • 1 1/2 cups asparagus trimmed and cut into 1 1/2-inch pieces
  • 2 large eggs
  • 3 large egg whites
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded pecorino Romano cheese divided
Recipe Instructions
  1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.
  2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.
  3. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.
  4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2–3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.
Recipe Notes

Nutritional Information

  • Calories per serving 129
  • Fat per serving 9g
  • Saturated fat per serving 3g
  • Monounsaturated fat per serving 3g
  • Polyunsaturated fat per serving 1g
  • Protein per serving 9g
  • Carbohydrate per serving 2g
  • Fiber per serving 1g
  • Cholesterol per serving 116mg
  • Iron per serving 1mg
  • Sodium per serving 331mg
  • Calcium per serving 104mg

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