Description
A fluffy and flavorful frittata packed with asparagus, mushrooms, and tomatoes, perfect for any meal of the day.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 pound asparagus (ends trimmed and cut into 1-inch pieces)
- 1 cup mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 8 large eggs
- 1 cup shredded mozzarella cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 cup feta cheese (crumbled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup green onions (chopped)
- Green onions (for garnish)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk the eggs together with ½ cup each of shredded mozzarella, cheddar, and grated Parmesan in a medium bowl. Add salt and pepper, then set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat.
- Add the chopped asparagus and mushrooms to the skillet, sprinkling with a pinch of salt. Sauté until tender, about 5 minutes, then stir in the halved tomatoes and sauté for an additional 2 minutes.
- Pour the egg mixture over the sautéed vegetables and gently fold the ingredients together. Cook until the edges are almost set.
- Top the frittata with the remaining ½ cup of mozzarella and cheddar cheese, then sprinkle with feta and green onions.
- Bake in the preheated oven for approximately 10 minutes until puffed and the cheese is golden.
- Garnish with extra green onions before serving.
Notes
Let the frittata sit for a few minutes after baking to enhance flavor and ease slicing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 wedge
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 400mg