"This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender." — MAGGIDEW
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fresh asparagus, trimmed and cut into 1 inch pieces
fresh mushrooms, sliced
chopped fresh thyme
freshly grated Parmesan cheese
shredded mozzarella cheese
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.
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.
Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.
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!
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.
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!
This was so good and so easy. I've made it 3 times and we actually like it better without the cheese.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus and Mushroom Frittata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
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