Description
A delicious and savory frittata featuring fresh asparagus and earthy morel mushrooms.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup morel mushrooms, cleaned and sliced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In an oven-safe skillet, heat the olive oil over medium heat.
- Add the morel mushrooms and asparagus; sauté until tender, about 5 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle the Parmesan cheese on top.
- Cook on the stovetop for 2-3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is puffed and set.
- Remove from the oven and let cool slightly before slicing.
Notes
- Morel mushrooms are seasonal and can be substituted with other mushrooms if needed.
- Serve warm or at room temperature.
- This frittata can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 300mg