Description
A delicious Asparagus and Morel Mushroom Frittata perfect for any meal.
Ingredients
Scale
- 8 large eggs
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup morel mushrooms, cleaned and sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
- In a large, oven-safe skillet, heat the olive oil over medium heat. Add the asparagus and morel mushrooms, sautéing for about 5-7 minutes until the asparagus is tender and the mushrooms are golden.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to distribute the asparagus and mushrooms evenly.
- Sprinkle the shredded cheddar cheese on top of the egg mixture.
- Cook on the stovetop for about 3-4 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set.
- Remove from the oven and let it cool for a few minutes. Slice into wedges and garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute the morel mushrooms with your favorite mushrooms like cremini or shiitake.
- Add diced bell peppers or spinach for extra color and nutrition. Adjust cooking times accordingly if you add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg