Photo: Andrew Ridley
Asparagus and Mushroom Frittata
9 ingredients
10 min + 40 min
6 servings
openrecipes
"This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender."
Estimated Nutrition (whole recipe, rough)
540
Calories
28g
Protein
44g
Fat
11g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 pound fresh mushrooms, sliced
- 6 eggs
- 1 tablespoon water
- 1 teaspoon chopped fresh thyme
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes