Asparagus And Mushroom Frittata
From aravi_vel 15 years ago
- 30 minutes to make
- Serves 2
Served as snacks. Vegetarian dish!
Ingredients
- 1/2 lb asparagus, cut into 1-inch diagonal pieces shopping list
- 4 ounces baby portabella mushrooms, sliced shopping list
- 2 garlic cloves, pressed shopping list
- 1 Tablespoon olive oil shopping list
- 6 eggs shopping list
- 1 Tablespoon milk shopping list
- 1/2 Tablespoon fresh tarragon, chopped shopping list
- 1/2 cup Asiago-parmesan cheese, finely shredded shopping list
- 1/2 Tablespoon olive oil shopping list
- 1/2 Tablespoon butter shopping list
- 1 pinch sea salt shopping list
- 1 pinch white pepper shopping list
How to make it
- Steam asparagus as directed and set aside.
- Melt 1 Tbsp olive oil in pan over med/high heat.
- Add garlic and saute till almost golden.
- Add mushrooms and continue to saute till mushrooms soften. Set Aside.
- Combine eggs and milk in med bowl. Whisk till well beaten.
- Add salt pepper and tarragon. Whisk till well blended.
- Add cheese and whisk till light and fluffy.
- Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan.
- Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under.
- Spread asparagus and mushrooms onto egg.
- Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
- Slide onto platter or large dinner plate.
- Slice into 8 "pizza slices" and serve immediately.
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