Description
A light and fluffy frittata filled with tender asparagus, savory mushrooms, and creamy cheese. Perfect for breakfast, brunch, or a quick weeknight dinner!
Ingredients
Scale
- 8 large eggs
- 1/4 cup whole milk or heavy cream
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- 1/2 small onion, finely diced
- 1 cup mushrooms, sliced (button, cremini, or shiitake)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup shredded cheese (Gruyère, Swiss, or feta)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.
- Heat olive oil or butter in an oven-safe skillet over medium heat. Add onions and cook for 2-3 minutes until softened.
- Stir in mushrooms, cooking until they release their moisture and start to brown (about 5 minutes).
- Add asparagus and cook for another 2-3 minutes, until just tender.
- Pour the egg mixture over the sautéed vegetables. Sprinkle in cheese, thyme, and red pepper flakes (if using).
- Let cook on the stovetop for 2-3 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set in the center.
- Remove from the oven and let rest for 5 minutes before slicing.
Notes
- You can use any cheese you like, but Gruyère or feta adds a great flavor to this frittata.
- For added flavor, try adding fresh herbs such as basil or parsley as a garnish.
Nutrition
- Serving Size: 1 slice (1/4 of the frittata)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 220 mg