Asparagus and Mushroom Frittata Recipe

Backstory: This frittata is a quick and easy meal that's perfect for breakfast, lunch, or dinner. It's packed with veggies and protein, making it a healthy and satisfying option that can be made using canned cut asparagus.

Ingredients

• 8 eggs
• ½ cup of milk
• Salt and pepper, to taste
• 1 tablespoon of olive oil
• 1 small onion, diced
• 8 oz. of mushrooms, sliced
• 8 oz. of canned cut asparagus, drained and chopped
• 2 garlic cloves, minced
• 1/4 cup of grated Parmesan cheese
• 1 tablespoon of chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper. Set the bowl aside.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add the onion and mushrooms and cook until the mushrooms are tender and the onions are translucent, about 5-7 minutes.
5. Add the canned cut asparagus and garlic, and cook for another 2 minutes.
6. Pour the egg mixture over the vegetables in the skillet.
7. Sprinkle the Parmesan cheese over the top.
8. Transfer the skillet to the oven and bake until the frittata is set and the cheese is golden brown, about 15-20 minutes.
9. Remove from the oven and let it cool for 5 minutes.
10. Sprinkle with fresh parsley before serving.

Flavor Profile

This frittata is savory and satisfying with a delicious umami flavor from the mushrooms and Parmesan cheese. The asparagus adds a fresh and crisp texture to the dish. The combination of vegetables and eggs make it an ideal dish for breakfast, lunch or dinner. Enjoy this frittata hot from the oven or at room temperature.