Asparagus, Mushroom, and Tomato Frittata Recipe


Lord of Penmai
Jul 5, 2011
Asparagus, Mushroom, and Tomato Frittata Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings

6 eggs
6 egg whites
1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
1/2 teaspoon freshly ground black pepper
1/2 cup sliced basil leaves
2 Tablespoons olive oil, divided use
1 small onion, diced
2 cups sliced mushrooms
1 cup (4 ounces) cooked, sliced potato
1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
1 cup small cherry or grape tomatoes

Preheat oven to 400 F. Whisk together eggs, egg whites, Parmesan cheese, pepper, and basil; reserve in refrigerator until ready to use.

Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium-high heat. Add onion and cook, stirring, until soft and slightly golden, 7 to 9 minutes.

Add mushrooms and cook until softened, 3 to 4 minutes. Add potato, asparagus, and tomatoes; cook 2 more minutes until asparagus just begins to soften.

Add remaining oil to skillet and stir to incorporate vegetables. Add egg mixture and tilt pan to evenly distribute eggs. Cook until eggs just begin to set, 3 to 4 minutes. Transfer to oven and bake until top is lightly browned and eggs are fully set, 11 to 12 minutes.

Remove from oven and let cool slightly. Cut into 6 equal-size wedges. (Note: Can be served warm or at room temperature.)

Yield: 6 servings

Nutrition per serving: Calories 220;

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