One of my favorites is this. I believe that cooking it slowly is key to ensuring that the eggs stay soft.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 3 tablespoons olive oil
- ½ pound fresh asparagus, trimmed and cut into 1 inch pieces
- ½ pound fresh mushrooms, sliced
- 6 eggs
- 1 tablespoon water
- 1 teaspoon chopped fresh thyme
- 3 tablespoons freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 183 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe
I’ve made several frittata recipes in the past & this one was okay. I think it needs some heavy cream or half & half. Was not as light & fluffy as some of the others I have made.
Great recipe. I added some pancetta and used marinated slices of mozzarella for the top. My husband and I loved it!
I added tomatoes, green onions and red bell pepper as well as turkey sausage to make it a heartier frittata. Looks and smells good! And tasted even better. It was a hit with the pickiest eaters in my house!
Excellent as written!
I’ve made this several times now, and it is a favorite breakfast at our house. I’ve added Canadian bacon on occasion and sometimes sweet onion.
I added a few extra veggies (red peppers and onions). But otherwise followed directions. Came out well but definitely over cooked. Reduce cooking time in oven to 7 mins and one minute under broiler would have been better.
I think I used too much asparagus. Needed a bit more seasoning.
Good frittata. Added some minced garlic and used a mixture of Asiago and Old Cheddar for the cheese. Easy and delicious.
I like the recipe but thought it needed more flavor. I used salt, pepper and onion powder. Next time I will add real onion.
Excellent, all I added was a few jalapeños because I like spicy.
Delicious! I used leftover roasted asparagus, mushrooms, tomatoes. Very good. Eggs were tender! My husband liked it also. Beth L
I added bacon and used cheddar instead of mozzerella
Easy and full of flavor. An awesome light dinner with a green salad.
So simple and fast to make and most important delicious! Followed recipe except added only mozzarella to egg mixture as I was out of parm.
This is a great base recipe for a frittata that you can enhance with any vegetable of your choice. What I did differently for the base? Enhanced the primary ingredients by adding 1/2 sliced yellow onion, substituted fresh shredded cheddar for the cheese. You won’t need much cheese – adjust to your taste. The onion – first step in the process, sautéed until caramelized, then proceeded with the recipe as written, adding a small amount of butter as needed. The other veggies? I’ve used fresh spinach, added after the asparagus was sautéed, allowing it to wilt. I like the fresh taste – watch carefully to determine doneness with the spinach. Also added broccoli, cauliflower; I’d recommend microwaving for a bit until soft, then add after the mushrooms have cooked a bit. Really, any veggie of your choice is a great add. One note – if you love large quantity of veggies like I do, you may need to increase the eggs by two and incorporating a 1/8 c. of cream or milk into your egg mixture before pouring over your vegetable base. Great recipe.
I added some leftovers: a cup of quinoa and a couple of green onions. I added about a half cup gruyere cheese but skipped the parmesan and mozzarella (because I didn’t have those cheeses in the refrigerator.) I also reduced the cooking time for the asparagus to 5 minutes. Nice thing about frittatas is you can use whatever you have on hand. Delicious recipe and will definitely make again.
Love the combo of mushrooms, asparagus and cheese. The four star rating is for the times given in the recipe. Following the time would overcook the frittata. Ingredient changes were 2 Tbsp parmesan (instead of 3), and adding salt and pepper to the egg mixture. Cooking time changes were cook asparagus for 5 minutes and another 5 minutes after adding mushrooms. Three minutes cooking time for eggs on stove top, 7 minutes in the oven, and 2 minutes under a low heat broiler.
I would give this recipe 5 stars but I ever so slightly changed it up a bit so I could make it with what I had at home. I turned into into a baked frittata using most of these ingredients. I don’t have an oven-safe skillet.
Amore! Love the ingredients and the frittata was perfect! I have since used this recipe as a base and add a few other ingredients – basically what other veggies or herbs I have in the frig. It’s a winner!
I cooked bacon and used the drippings with some olive oil to begin sauteing the asparagus. I also added a little minced onion to the mix. Then I added the sliced mushrooms and continued to cook. Threw in a little fresh spinach leaves coarse chopped. To the egg mixture I added 1 tsp Worcestershire sauce. Very nice for a simple supper.