About this recipe:This is one of my favourites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
1 knob butter
3 tablespoons olive oil
250g fresh asparagus, trimmed and cut into 2cm pieces
250g fresh mushrooms, sliced
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
50g grated mozzarella cheese
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 170 C / Gas mark 3.
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.
In a medium bowl, whisk together eggs, water and thyme. Pour into the pan, and reduce heat to low. Cover, and cook 5 minutes.
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.
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.