ASPARAGUS & MUSHROOM FRITTATA
I just made this up and this was my first attempt at frittata! I love it :O) It's nice and light with big chunks of veggies! My brother even liked it and he doesn't like asparagus... Not too bad!
Provided by MissTiff16
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.
- Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.
- Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
- Slide onto platter or large dinner plate. Slice into 8 "pizza slices" (or 4 :O))and serve immediately.
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Md Rohim Khan
[email protected]This frittata is a great way to use up leftover vegetables. You can add any vegetables that you have on hand. I like to add chopped spinach, zucchini, or bell peppers.
Kumari Basnet
[email protected]This frittata is a great make-ahead meal. You can make it the night before and then just reheat it in the morning. It's also a great option for a picnic or potluck.
Aadil Ansari
[email protected]I made this frittata for breakfast and it was a hit! My husband and kids loved it. It's a great way to get your kids to eat their vegetables.
Waqas Jameel
[email protected]This is a great basic frittata recipe. You can add or remove ingredients to suit your taste. I like to add some chopped ham or bacon and some shredded cheddar cheese.
Sophia Thomas
[email protected]Overall, this was a good recipe. The frittata was tasty and easy to make. I would definitely make it again.
Antu Halder
[email protected]This frittata was a bit too oily for my taste. I think I would have liked it better if I had used less olive oil.
Olivia
[email protected]This recipe needs more detailed instructions. I'm not sure how long to cook the asparagus and mushrooms for, or how to tell when the frittata is done.
Humphrey Gift
[email protected]I followed the recipe exactly and my frittata turned out dry and overcooked. I'm not sure what I did wrong.
PEDRO Rodriguez
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added some more seasoning or cheese.
King Pain
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover vegetables and it's also a very versatile dish. You can add or remove ingredients to suit your taste.
Arjan Motovlogs
[email protected]This is one of my favorite frittata recipes. It's so easy to make and always turns out delicious. I love the combination of asparagus and mushrooms, and the cheese adds a nice touch of richness.
Thabang Shoun
[email protected]I made this frittata for a brunch party and it was a hit! Everyone loved it. The asparagus and mushrooms added a nice touch of flavor and texture.
Prem Tamang
[email protected]This frittata is a great way to use up leftover asparagus and mushrooms. It's also a great vegetarian option for breakfast, lunch, or dinner.
kolawole samuel
[email protected]I'm not usually a fan of frittatas, but this one was amazing! The flavors all worked together so well, and the texture was perfect. I'll definitely be making this again.
Dalia Bubi
[email protected]This asparagus mushroom frittata was a delightful and easy meal! The combination of asparagus, mushrooms, and cheese was perfect, and the frittata was cooked to perfection. I will definitely be making this again!