Asparagus & Mushroom Frittata

Asparagus & Mushroom Frittata

Prep 10 minutes | Cook 40 minutes | Total 50 minutes
8 servings


  1. 1 tablespoon buttery spread
  2. 3 tablespoons vegetable oil
  3. 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  4. 1/2 pound fresh mushrooms, sliced
  5. 3/4 cup egg mix combined with 1 1/4 cups water
  6. 3 tablespoons freshly grated reduced-fat Parmesan cheese
  7. 1/2 cup reduced-fat mozzarella cheese, shredded


Preheat oven to 325°
  1. Melt buttery spread in an oven safe skillet over medium heat.
  2. Stir in vegetable oil and asparagus, and cook until the asparagus is tender, about 10 minutes.
  3. Stir in the mushrooms and continue cooking, about 5 minutes.
  4. In a medium bowl, combine egg mixture and water.
  5. Pour egg mixture into skillet and reduce heat to low. Cover and cook 5 minutes.
  6. Transfer the skillet to the preheated oven.
  7. Bake 10-15 minutes until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese.
  8. 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."

Nutrition Information

Calories: 200
Fat: 13 g
Cholesterol: 240 mg
Sodium: 230 mg
Carbohydrate: 8 g
Dietary fiber: 1g
Protein: 12 g