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Asparagus-and-Mushroom Frittata

Yunhee Kim
Prep time 2 mins
Cook time 8 mins
Yield Makes 4 servings (serving size: 1/4 of the frittata)
Perfect for breakfast or dinner, this nutrient-packed frittata features fresh asparagus and mushrooms and is flavored with herbs like chives and parsley. 

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

Nutrition 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

How to Make It

  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.