Delicious Asparagus and Mushroom Frittata Recipe

This asparagus and mushroom frittata is a quick and easy dish that is perfect for breakfast, brunch, or even dinner. Made with fresh asparagus, mushrooms, eggs, and cheese, it is packed with flavor and nutrients. The creamy and fluffy texture of the eggs combined with the earthy mushrooms and tender asparagus makes every bite satisfying. This frittata can be served warm or at room temperature and is a great addition to any meal. It is also a wonderful way to use up any leftover vegetables you may have in your fridge.

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1/2 cup grated cheese (cheddar, mozzarella, or your choice)
• 2 tablespoons chopped fresh herbs (such as parsley or chives)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the olive oil in an oven-safe skillet over medium heat.
4. Add the asparagus and mushrooms to the skillet and sauté for 5-6 minutes, until they are tender.
5. Spread the sautéed vegetables evenly in the skillet.
6. Pour the egg mixture over the vegetables.
7. Sprinkle the grated cheese on top of the eggs.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the eggs are set and the cheese is melted and golden.
9. Remove the frittata from the oven and let it cool for a few minutes.
10. Garnish with chopped fresh herbs before serving.
11. Slice and serve the frittata warm or at room temperature.

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