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.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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.

  • Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.

Nutrition Facts

194 calories; protein 10.9g; carbohydrates 6.6g; fat 12.9g; cholesterol 168.6mg; sodium 172mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2018
A great weekday meal. Read More
(1)