Asparagus-and-Mushroom Frittata

asparagus-mushroom-frittata Recipe
Yunhee Kim
Perfect for breakfast or dinner, this nutrient-packed frittata features fresh asparagus and mushrooms and is flavored with herbs like chives and parsley. 

Yield:

Makes 4 servings (serving size: 1/4 of the frittata)

Recipe Time

Prep: 2 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 129
Fat 9 g
Satfat 3 g
Monofat 3 g
Polyfat 1 g
Protein 9 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 116 mg
Iron 1 mg
Sodium 331 mg
Calcium 104 mg

Ingredients

1 tablespoon olive oil, divided
1 (4-ounce) package presliced exotic mushroom blend
1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
2 large eggs
3 large egg whites
2 tablespoons chopped dried chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese, divided

Preparation

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.

Note:

Laura Martin Zapalowski,

March 2008
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