READY IN 50 mins

Asparagus and Mushroom Frittata

Read Reviews (72)

"This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender." — MAGGIDEW

Directions

Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet 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 skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 27, 2003

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.

—BOOPAWEST

See full review »

Most Helpful Critical Review

Feb 27, 2003

i was not sure what a frittata was when i made this, so i'm not sure how well it turned it out. i was not particularly fond of it, but the rest of my family seemed to like it.

—MASSIVEMO1

See full review »

92 Ratings

See other versions of this recipe!

Feb 28, 2003

Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.

—TWOTIMEMOM

See full review »

Jul 01, 2003

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!

—TLINSE

See full review »

Feb 18, 2005

This was excellent! Cooked the asparagus only 5 minutes as suggested, then added the mushrooms. Used 8 egg whites and 2 whole eggs to lighten up the calories and cholesterol. Couldn't tell the difference! This has so many possibilities. Needed some pepper and salt, but you can add that on your own. Served it with a baked potato and salad for a no fuss dinner. This is a keeper.

—LINDA

See full review »

Jun 06, 2006

I don't usually change recipes the first time I make them - but for this, I diced half an onion and sauteed it prior to the asparagus & mushrooms. In addition, I had some old bread (a nice Grace Baking loaf) and chopped that up and added it to the egg mixture - along with some lowfat milk and non-fat cottage cheese - to create a savory bread pudding of sorts. Oh and I didn't have parmesan or mozzarella so used some white cheddar. Turned out quite well - husband ate more than half & had some for leftovers the next day. Served with a small green salad and some prosecco - delicious!

—From SF, CA

See full review »

Aug 20, 2005

This was so good and so easy. I've made it 3 times and we actually like it better without the cheese.

—JAM35

See full review »

Feb 12, 2006

when I first said to my husband we were having frittata for dinner - he gave me the "oh gah we're having some sort of foo-foo girly food" look. but when I served it to him, he said it was delicious. I made it in a cast iron skillet and the only thing I did differently was add some chopped up green onions in right before I dumped the egg mixture in the pan. (needed to use them up) Great easy recipe that you can adjust however you like.

—mikita

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Asparagus and Goat Cheese Quesadillas

Lemon Asparagus Pasta

Baked Lemon Chicken with Mushroom Sauce

Potato and Vegetable Frittata

Spinach Mushroom Omelet

Asparagus and Cashews

Quinoa with Chicken, Asparagus and Red Peppers

Broccoli Rabe with Portobello Mushroom

Asparagus 'Guacamole'

Grilled Asparagus

Nutrition

Calories
199 kcal
10%

Carbohydrates
3.5 g
1%

Cholesterol
225 mg
75%

Fat
16 g
25%

Fiber
1.2 g
5%

Protein
11.6 g
23%

Sodium
183 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asparagus and Mushroom Frittata

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 199
Calories from Fat: 144

% Daily Value *
Total Fat 16g 25 %
Saturated Fat 5.1g 26 %
Cholesterol 225mg 75 %
Sodium 183mg 7 %
Potassium 276mg 8 %
Total Carbohydrates 3.5g 1 %
Dietary Fiber 1.2g 5 %
Protein 11.6g 23 %
** Sugars 1.8g
Vitamin A 13 %
Vitamin C 5 %
Calcium 17 %
Iron 20 %
Thiamin 12 %
Niacin 32 %
Vitamin B6 10 %
Magnesium 6 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.