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My review
Asparagus and Mushroom Frittata
MAGGIDEW
"This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender."
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Ingredients
50 m servings 199Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 82105 Ratings
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Most helpful positive review
2/27/2003
Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg ...
Most helpful critical review
9/18/2002
i was not sure what a frittata was when i made this, so i'm not sure how well it turned it out. i was not particularly fond of it, but the rest of my family seemed to like it.
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2/27/2003
Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg ...
3/31/2003
This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sa...
3/19/2002
Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.
2/18/2005
This was excellent! Cooked the asparagus only 5 minutes as suggested, then added the mushrooms. Used 8 egg whites and 2 whole eggs to lighten up the calories and cholesterol. Couldn't tell the...
6/6/2006
I don't usually change recipes the first time I make them - but for this, I diced half an onion and sauteed it prior to the asparagus & mushrooms. In addition, I had some old bread (a nice Grac...
2/12/2006
when I first said to my husband we were having frittata for dinner - he gave me the "oh gah we're having some sort of foo-foo girly food" look. but when I served it to him, he said it was delici...
8/20/2005
This was so good and so easy. I've made it 3 times and we actually like it better without the cheese.
4/13/2002
A really good vegetarian main meal; even my irritable meat-eating family thought it was substantial enough. I'll make it again.