Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Health March 2008


Credit: Yunhee Kim

Recipe Summary test

2 mins
8 mins
10 mins
Makes 4 servings (serving size: 1/4 of the frittata)


Ingredient Checklist


Instructions Checklist
  • Arrange oven rack 6 inches from the broiler. Preheat broiler to high.

  • 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.

  • 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.

  • 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.

Nutrition Facts

129 calories; fat 9g; saturated fat 3g; mono fat 3g; poly fat 1g; protein 9g; carbohydrates 2g; fiber 1g; cholesterol 116mg; iron 1mg; sodium 331mg; calcium 104mg.