This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

199 calories; protein 11.6g 23% DV; carbohydrates 3.5g 1% DV; fat 16g 25% DV; cholesterol 199.3mg 66% DV; sodium 183mg 7% DV. Full Nutrition
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Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/27/2003
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 substitute and low-fat mozzarella cheese. Kept the real/fresh Parmesan cheese so the dish still had lots of flavor. Because I don't have an oven-safe skillet I poured the mixture into an oven-safe baking dish to pop under the broiler and to serve from directly. Will KEEP this recipe in my collection. Read More
(72)

Most helpful critical review

Rating: 3 stars
02/27/2003
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. Read More
(5)
116 Ratings
  • 5 star values: 52
  • 4 star values: 51
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
07/27/2003
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 substitute and low-fat mozzarella cheese. Kept the real/fresh Parmesan cheese so the dish still had lots of flavor. Because I don't have an oven-safe skillet I poured the mixture into an oven-safe baking dish to pop under the broiler and to serve from directly. Will KEEP this recipe in my collection. Read More
(72)
Rating: 4 stars
07/01/2003
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 sauce 1/2 tsp. salt and 3 Tbsp crumbled bacon (I think these were suggested in an earlier review). In the instructions under #2 I changed the cooking time for the asparagus to 6 minutes - 10 would have been WAY too long and the mushrooms only needed to be cooked 3 minutes. Under #3 I only had to cook the egg mixture for 2-3 minutes. Under #4 I baked the 10 minutes but it was very brown and close to burnt - I would adapt this to 7-10 minutes and watch it closely. The cheese needs to be broiled about 1-2 minutes. This is going in the KEEPER file!! Thank you! Read More
(47)
Rating: 4 stars
02/28/2003
Yummy even for a light dinner. I shortened my cooking time on the asparagus otherwise mine would have been overdone. Read More
(44)
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Rating: 5 stars
02/18/2005
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 difference! This has so many possibilities. Needed some pepper and salt but you can add that on your own. Served it with a baked potato and salad for a no fuss dinner. This is a keeper. Read More
(23)
Rating: 4 stars
06/07/2006
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 Grace Baking loaf) and chopped that up and added it to the egg mixture - along with some lowfat milk and non-fat cottage cheese - to create a savory bread pudding of sorts. Oh and I didn't have parmesan or mozzarella so used some white cheddar. Turned out quite well - husband ate more than half & had some for leftovers the next day. Served with a small green salad and some prosecco - delicious! Read More
(20)
Rating: 5 stars
02/12/2006
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 delicious. I made it in a cast iron skillet and the only thing I did differently was add some chopped up green onions in right before I dumped the egg mixture in the pan. (needed to use them up) Great easy recipe that you can adjust however you like. Read More
(20)
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Rating: 5 stars
08/20/2005
This was so good and so easy. I've made it 3 times and we actually like it better without the cheese. Read More
(16)
Rating: 4 stars
02/27/2003
A really good vegetarian main meal; even my irritable meat-eating family thought it was substantial enough. I'll make it again. Read More
(15)
Rating: 4 stars
03/08/2008
Wonderful recipe. I added red onion since I had one already chopped used less oil/butter. Also after cooking vegtables in skillet I put them into a greased(PAM)glass baking dish and poured beaten eggs(8) over veggies. Baking time was increased by about 5-8 minutes due to my changes. Will save this recipe for sure. Read More
(14)
Rating: 3 stars
02/27/2003
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. Read More
(5)
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