Asparagus and mushroom frittata

    Asparagus and mushroom frittata

    Recipe photo: Asparagus and mushroom frittata
    4

    Asparagus and mushroom frittata

    (102)
    35min


    101 people made this

    About this recipe: This is one of my favourites. A quick and easy way to use asparagus when it's plentiful and in season. The most important thing is to cook the frittata slowly.

    Ingredients
    Serves: 6 

    • 1 tablespoon butter
    • 3 tablespoons olive oil
    • 225g (8 oz) fresh asparagus, trimmed and cut into 2 cm pieces
    • 225g (8 oz) fresh mushrooms, sliced
    • 6 eggs
    • 1 tablespoon water
    • 1 teaspoon chopped fresh thyme
    • 3 tablespoons freshly grated Parmesan
    • 75g (2 oz) grated mozzarella

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 160 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 frying pan, and reduce heat to low. Cover and cook 5 minutes.
    4. Transfer the frying pan to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan and mozzarella. Turn on the grill, and grill until cheeses are melted and lightly browned.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (102)

    Reviews in English (79)

    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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