Asparagus And Mushroom Frittata |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An excellent dish for your Mother's Day brunch, this frittata is easy to prepare and irresistibly good! Ingredients:
1/2 lb asparagus, cut into 1-inch diagonal pieces |
1 tablespoon olive oil |
2 garlic cloves, pressed |
4 ounces baby portabella mushrooms, sliced |
6 eggs |
1 tablespoon milk |
1 tablespoon fresh tarragon, chopped |
1/2 cup parmesan cheese, finely shredded |
1 tablespoon butter |
1 pinch sea salt |
1 pinch pepper |
Directions:
1. Steam the asparagus until just tender. Remove from heat and set aside. In a saucepan, heat olive oil over medium high heat and add the garlic. Saute the garlic until fragrant, about one minute. Add the mushrooms and continue to saute until they soften.
2. Preheat the oven to 350. In a mixing bowl, combine the eggs, milk, salt, pepper and tarragon, and whisk well. Add the cheese and whisk until blended. In an oven-proof skilet, melt the butter on low heat. Add the egg mixture, stirring constantly until the bottom begins to just set. Spread the asparagus and mushrooms on top of the egg.
3. Place the pan in the preheated oven and cooked until eggs are firm to the touch. Check frequently to avoid over-cooking. Remove the pan from the oven and invert frittata onto a serving platter.
4. Slice into 8 servings and serve immediately.
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