Sunday, May 8, 2011

Asparagus and Mushroom Frittata

Today was Mothers Day. We celebrated by hosting brunch at our house and I made a simple and light meal with the women in mind. Fritattas are like a quiche except without the crust. It is started on the stove top and then finished in the oven. You can mold this recipe to whatever you have in the fridge. This can be a breakfast item... or served at lunch or dinner with a side salad. It really works with anything. This recipe makes a generous 6 portions.

  • 12 eggs
  • 1/4 cup milk
  • 2 TBS butter
  • 1/4 cup grated Parmesan cheese
  • 1 bunch asparagus, chopped into 1/2 inch pieces
  • 1 cup sliced mushrooms
  • 1 shallot
  • salt and pepper to taste
Preheat oven to 350.

Begin by melting the butter over medium-low heat in a large non-stick pan. Chop the shallot and cook for 2 minutes. Add the asparagus and mushrooms and cook for 5 minutes or until the asparagus is tender.
While the vegetables cook, combine your eggs, milk, cheese, salt and pepper in a large bowl. Add to the pan. Do not mix, simply allow the majority of the mixture to cook until only the middle of the egg mixture is a bit wiggly. For me, this was about 8 minutes. Transfer the whole pan to the oven and cook for another 10 minutes. The frittata should puff up slightly and turn a golden brown around the edges.

I grated a little extra cheese over the top. Cut into wedges and enjoy. I served the frittata along with smoked salmon and whole wheat bagels, and a mixed berry salad. I love how colorful the plate is!

Now, I know this is not the typical healthy recipe I like to post... but today was a special occasion. You could very easily trim this down by using egg whites only and eliminate the cheese.


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