Mushroom Asparagus Frittata

Once you discover the ease with which you can make frittatas, you will make them a regular part of your dinner menu. Yes, I said dinner. Who said frittatas are for breakfast only. I almost always make them for dinner. They make a very filling and protein rich meal. Here, I have combined whole eggs along with egg whites, to reduce the fat and bump up the protein. You may add any veggies you like, but I find mushrooms are great in frittatas.I have used cremini mushrooms, or baby portobello mushrooms along with asparagus. You may use any veggies you have on hand. Here is my recipe:

Ingredients:
2 eggs
1/2 cup liquid egg whites(or 3-4 egg whites)
2 tsp olive oil
2 cups sliced cremini mushrooms
1 cup asparagus cut up into 2 inch pieces
1 clove garlic, minced
1/2 tsp dried thyme
1/2 cup grated parmesan cheese
salt, pepper to taste

Method:
Take a pan with nonstick surface and an oven safe handle. Heat the oil in the pan over medium heat. Swirl to coat the pan with oil evenly. Add the garlic and the asparagus. Cook until slightly soft. Add in the mushrooms. It will appear that there is a lot of mushrooms. But, it will cook down and shrink. Don’t salt the mushrooms as it will draw out the moisture. Meanwhile, Whisk the eggs, egg whites, thyme, parmesan cheese, salt and pepper in a bowl.

When the mushrooms are cooked, keeping the heat at medium. pour in the egg mixture into the pan. let cook for about 10 minutes. Preheat the broiler. Once the bottom of the frittata is set, but the top is still a bit runny. Place the pan 3-4 inches from the broiler. Keep an eye on it, because it will be done within 1-2 minutes and if left longer will burn. Remove and slide onto a serving platter or cutting board. Cut into wedges and serve for brunch, lunch, dinner or breakfast. It goes well with a simple side salad. If serving for lunch, spoon some marinara sauce over a wedge of frittata, top with a grating of cheese and serve. It tastes very much like pizza. 🙂

Verdict: Smooth, earthy and very filling, this is one of my favorite frittata recipes. Once you know the basic frittata version, you can pretty much vary all the components from the veggies to the cheese, to create a completely new dish. Check out my Greek Frittata, for a mediterranean flair to this.

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