Asparagus & Mushroom Frittata
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Asparagus & Mushroom Frittata
Prep
10 minutes
| Cook
40 minutes
|
Total
50 minutes
8 servings
Ingredients
- 1 tablespoon buttery spread
- 3 tablespoons vegetable oil
- 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 pound fresh mushrooms, sliced
- 3/4 cup egg mix combined with 1 1/4 cups water
- 3 tablespoons freshly grated reduced-fat Parmesan cheese
- 1/2 cup reduced-fat mozzarella cheese, shredded
Directions
Preheat oven to 325°
- Melt buttery spread in an oven safe skillet over medium heat.
- Stir in vegetable 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, combine egg mixture and water.
- Pour egg mixture into skillet and reduce heat to low. Cover and cook 5 minutes.
- Transfer the skillet to the preheated oven.
- Bake 10-15 minutes until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese.
- Melt cheeses under broiler until lightly browned.
If you don't have an oven safe skillet, transfer the mixture to a deep dish pie pan instead.
"Use a variety of fresh vegetables for this recipe."
"Use a variety of fresh vegetables for this recipe."
Nutrition Information
Calories: 200
Fat: 13 g
Cholesterol: 240 mg
Sodium: 230 mg
Carbohydrate: 8 g
Dietary fiber: 1g
Protein: 12 g