Easy Asparagus and Mushroom Frittata

    (103)
    50 min

    This is one of my favourites. The most important thing (I think) is to cook it slowly so the eggs stay tender.


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    Ingredients
    Serves: 6 

    • 1 knob butter
    • 3 tablespoons olive oil
    • 250g fresh asparagus, trimmed and cut into 2cm pieces
    • 250g fresh mushrooms, sliced
    • 6 eggs
    • 1 tablespoon water
    • 1 teaspoon chopped fresh thyme
    • 3 tablespoons freshly grated Parmesan cheese
    • 50g grated mozzarella cheese

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas mark 3.
    2. Melt butter in an oven-safe frying pan over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
    3. In a medium bowl, whisk together eggs, water and thyme. Pour into the pan, and reduce heat to low. Cover, and cook 5 minutes.
    4. Transfer the pan to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the grill, and grill until cheeses are melted and lightly browned.

    Cook's tip

    The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish in the oven or under the grill.

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    Reviews & ratings
    Average global rating:
    (103)

    Reviews in English (80)

    by
    71

    Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg substitute and low-fat mozzarella cheese. Kept the real/fresh Parmesan cheese so the dish still had lots of flavor. Because I don't have an oven-safe skillet, I poured the mixture into an oven-safe baking dish to pop under the broiler and to serve from directly. Will KEEP this recipe in my collection.  -  27 Feb 2003  (Review from Allrecipes US | Canada)

    by
    45

    This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sauce, 1/2 tsp. salt and 3 Tbsp crumbled bacon (I think these were suggested in an earlier review). In the instructions under #2 I changed the cooking time for the asparagus to 6 minutes - 10 would have been WAY too long and the mushrooms only needed to be cooked 3 minutes. Under #3 I only had to cook the egg mixture for 2-3 minutes. Under #4 I baked the 10 minutes but it was very brown and close to burnt - I would adapt this to 7-10 minutes and watch it closely. The cheese needs to be broiled about 1-2 minutes. This is going in the KEEPER file!! Thank you!  -  31 Mar 2003  (Review from Allrecipes US | Canada)

    by
    43

    Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.  -  19 Mar 2002  (Review from Allrecipes US | Canada)

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