Asparagus and Mushroom Frittata
From gpfoodlover 13 years ago
- 60 minutes to make
- Serves 8
An excellent dish for your Mother's Day brunch, this frittata is easy to prepare and irresistibly good!
Ingredients
- 1/2 lb asparagus, cut into 1-inch diagonal pieces shopping list
- 1 tablespoon olive oil shopping list
- 2 garlic cloves, pressed shopping list
- 4 ounces baby portabella mushrooms, sliced shopping list
- 6 eggs shopping list
- 1 tablespoon milk shopping list
- 1 tablespoon fresh tarragon, chopped shopping list
- 1/2 cup parmesan cheese, finely shredded shopping list
- 1 tablespoon butter shopping list
- 1 pinch sea salt shopping list
- 1 pinch pepper shopping list
How to make it
- Steam the asparagus until just tender. Remove from heat and set aside. In a saucepan, heat olive oil over medium high heat and add the garlic. Saute the garlic until fragrant, about one minute. Add the mushrooms and continue to saute until they soften.
- Preheat the oven to 350. In a mixing bowl, combine the eggs, milk, salt, pepper and tarragon, and whisk well. Add the cheese and whisk until blended. In an oven-proof skilet, melt the butter on low heat. Add the egg mixture, stirring constantly until the bottom begins to just set. Spread the asparagus and mushrooms on top of the egg.
- Place the pan in the preheated oven and cooked until eggs are firm to the touch. Check frequently to avoid over-cooking. Remove the pan from the oven and invert frittata onto a serving platter.
- Slice into 8 servings and serve immediately.
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