Mushroom and Asparagus Frittata
Recipes Breakfast / Brunch Main Dish Meal ideas Quick and Easy Vegetarian
Description
Enjoy this wonderful frittata for breakfast, lunch or even dinner. It's so easy and quick to make, it makes the perfect dinner to make on a rushed weeknight.
Ingredients
8 eggs
¼ c. 2% milk or whipping cream
¾ t. salt, divided
2 T. canola oil, divided
1 medium yellow onion, thinly sliced
6 button or cremini mushrooms, sliced
6 asparagus spears, trimmed and cut into 2 inch lengths
4 oz. plain soft goat cheese (about ⅓ c.)
freshly ground black pepper, to taste
Directions
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Preheat oven to 350 degrees.
In a medium bowl, whisk the eggs with milk and ½ t. salt ; set aside.
Heat an 8 or 10 inch oven-safe skillet (cast iron is great) over medium-high heat; add 1 T. canola oil; add the onion and ¼ t. salt; cook, stirring often, for 2 minutes.
Add mushrooms; cook, stirring often, 5 minutes or until mushrooms are golden and tender; add asparagus; cook 1 - 2 minutes or until tender-crisp. Reduce heat to medium; drizzle 1 T. canola oil over the vegetables, spreading vegetables into an even layer. Pour the egg mixture over top. Break the goat cheese into small lumps; sprinkle evenly over the egg. Season with pepper.
Cook 1 - 2 minutes or until there are 1 or 2 bubbling spots in the egg mixture. Transfer to the oven.
Bake 5 minutes. Turn on the broiler; set the timer for 2 minutes. After 2 minutes, the frittata should be set but still jiggly. It will continue to cook after it comes out of the oven. If it’s still wet, continue to broil, checking every 30 seconds or so. Remove from the oven; let stand 5 minutes before serving.
2-4 servings.
*To make in advance: The frittata can be made up to 1 day in advance and kept well wrapped in plastic, in the refrigerator. Reheat on medium in the microwave, or serve cold.
**Variations: Instead of mushrooms and asparagus, use any combination of sliced peppers, diced zucchini, baby spinach, sliced tomatoes or broccoli florets. You could add 2 T. chopped fresh parsley, dill, chives or basil. You could substitute ricotta or feta cheese for the goat cheese.