About
What a refreshing change of pace! Springtime Frittata will put a lotta spring in your step! Start the day off with a savory mushroom and asparagus-filled frittata bursting with amazing flavors, which is especially delicious with all that melted mozzarella. So, pull out your bonnet and get to making this scrumptious Springtime Frittata for an astounding (did we mention quick?) breakfast, brunch, or lunch!
Ingredients
- 2 teaspoons butter
- 3 medium white mushrooms, thinly sliced
- 10 large asparagus, woody ends trimmed, chopped
- 6 medium eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup half-and-half
- 1 cup mozzarella, shredded
Directions
Step 1 -In a 10-inch ovenproof skillet over medium heat, melt the butter.
Step 2 -Add the mushrooms to the melted butter and cook, while stirring frequently, until the water releases from the mushrooms and almost fully evaporates, about 4-5 minutes.
Step 3 -Lower the heat to medium-low.
Step 4 -Add the asparagus to the mushrooms and cook, while stirring frequently, about 2-3 minutes.
Step 5 -In a medium bowl, add the eggs, the salt, the black pepper, and the half-and-half and whisk to combine.
Step 6 -Increase the heat to medium.
Step 7 -Add the egg mixture to the mushroom-asparagus mixture and cook until the eggs are almost set, but still runny on top, about 3-4 minutes.
Step 8 -While the egg mixture is cooking, preheat the oven broiler.
Step 9 -Evenly add the mozzarella cheese over top of the egg mixture.
Step 10 -Transfer the skillet to the oven and broil until the mozzarella cheese is melted and lightly browned, about 4-5 minutes. Keep a close eye on it so it does not burn.
Step 11 -Transfer the frittata from the oven to a serving plate.
Step 12 -Serve.
