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Italian Asparagus and Mushroom Frittata

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"Frittata is a great breakfast or lunch dish and with asparagus and mushrooms, it's extra tasty. It is started on the stove and then finished in the oven. It also tastes good reheated the next day."
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Ingredients

40 m servings 194 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic.
  3. Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms.; stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven.
  4. Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.

Nutrition Facts


Per Serving: 194 calories; 12.9 g fat; 6.6 g carbohydrates; 10.9 g protein; 169 mg cholesterol; 172 mg sodium. Full nutrition

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