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.
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
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan
75g (2 oz) grated mozzarella
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 160 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 frying pan, and reduce heat to low. Cover and cook 5 minutes.
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 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.