Looking for a delicious and nutritious way to start your day? Look no further than this mouthwatering Mushroom and Asparagus Frittata recipe. Packed with protein, vitamins, and flavor, this frittata is the perfect breakfast or brunch option for mushroom and asparagus lovers. In this blog post, we’ll walk you through the simple steps to create this savory dish, share tips on selecting the freshest ingredients, and even suggest some tasty variations to suit your taste buds. So grab your skillet and get ready to whip up a frittata that will impress even the most discerning breakfast connoisseurs.
Eggs are a staple part of a ketogenic breakfast, but they are can boring after a while. Shake up your current keto breakfast with this mushroom frittata! It combines mushrooms, asparagus, and eggs into a delicious skillet-baked dish.
You can add onions, cheese, or peppers to your taste preferences if you’d like to add a bit more variety into the dish.
Mushroom And Asparagus Frittata
YIELDS 4 Servings
PREP TIME-5 mins COOK TIME-20 mins TOTAL TIME-25 mins
Ingredients
- 8 eggs
- ¼ cup water
- 1 tbsp olive oil
- 2 cups mushrooms, sliced
- 1 cup asparagus, sliced
- 2 stalks green onion, chopped
- salt and pepper to taste
Directions
- Preheat the oven to 400°F (204oC).
- Add the eggs and water to a bowl and whisk well. Set aside.
- Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat.
- Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes.
- Stir in the green onion, salt, and pepper, and continue to cook for another minute until the green onions have softened.
- Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.
- Transfer the skillet to the oven.
- Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of the pan.
- Let sit for five minutes before cutting into wedges.
- Season with additional salt and pepper if needed and enjoy your mushroom frittata.
The Mushroom and Asparagus Frittata is a delicious and nutritious dish that can be enjoyed for breakfast, brunch, or even dinner. With its combination of earthy mushrooms, crisp asparagus, and creamy eggs, it’s sure to please your taste buds. This versatile dish can be customized with your favorite herbs and spices to suit your personal preferences. Whether you’re cooking for yourself or hosting a gathering, the Mushroom and Asparagus Frittata is a crowd-pleaser. Give it a try and let us know in the comments how you liked it! We would love to hear about your culinary adventures.
Frequently Asked Questions
Why is it called a frittata?
An egg dish called a frittata is typically made with cheese, meat, and vegetables. A frittata can be compared to an Italian omelette. The Italian word friggere, which means “fried,” is where the word “frittata” originates, and it was formerly used to refer to any egg dish that was pan-fried in butter or oil.
What does frittata contain?
Similar to an omelette, crustless quiche, or scrambled eggs, frittata is an egg-based Italian dish that is enhanced by the addition of meats, cheeses, or vegetables.
What is frittata style?
The Italian open-faced omelet known as a frittata showcases a range of additional ingredients, including cheese, meat, and vegetables, along with a combination of eggs and dairy. Consider frittata as a low-carb quiche without a crust.