Italian Asparagus and Mushroom Frittata recipe
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- 2 tablespoons extra-virgin olive oil 1 clove garlic, peeled ½ bunch asparagus, trimmed and cut into 1-inch pieces 1 (9 ounce) package sliced fresh mushrooms salt and freshly ground black pepper to taste ⅓ cup dry white wine 4 eggs ⅓ cup milk 3 tablespoons freshly grated Parmesan cheese, divided 1 tablespoon chopped fresh parsley
Nutrition Info
- 193.7 caloriescarbohydrate: 6.6 gcholesterol: 168.6 mgfat: 12.9 gfiber: 1.8 gprotein: 10.9 gsaturatedFat: 3.3 gservingSize: -sodium: 172 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Italian Asparagus and Mushroom Frittata
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic.
Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms., stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven.
Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.