Breakfast Frittata with Asparagus & Mushrooms
Asparagus & Mushrooms Frittata is a healthy breakfast and a perfect way to enjoy a quick and flavorful breakfast idea. Fresh asparagus, mushrooms, cheese, and some fresh herbs will make your egg frittata taste surprising and look fancy.
- 8 eggs
- ¼ cup heavy cream
- 10 asparagus spears
- 6 white button mushrooms
- 3 tbsp butter
- ½ tsp garlic powder
- 3 wheels mini brie cheese
- green onion for garnish
- grated parmesan for garnish
Trim and cut 10 asparagus spears, its crunchiness pairs great with the fluffiness of the eggs. Clean and slice 6 big white mushrooms. Preheat the skillet over medium heat, and add 3 tbsp of unsalted butter to melt. Add trimmed asparagus and mushrooms, season with ½ tsp of garlic powder, sprinkle a pinch of salt and black pepper and sauté stirring occasionally for about 7 minutes.
Meanwhile, in a medium bowl whisk 8 eggs with ¼ cup of heavy cream. When you see your veggies tender gently pour over the egg mixture. Flattening with a spatula make sure the egg mixture combined well with the vegetables. Sprinkle with cheese over the top. Lower the heat, cover skillet with the lid and cook until almost set. It took me about 10 minutes.
Transfer the skillet in a preheated oven at 425°F and bake until frittata is puffed for additional 7-10 minutes.
Remove from the oven and leave it to cool in the skillet for 5 minutes. Garnish with green onion and grated parmesan cheese if desired.
Calories: 269kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 371mg | Sodium: 209mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1262IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg