Vegetable Frittata

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings

Ingredients
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 tablespoons butter
  • 2 shallots, minced
  • 8 ounces wild or button mushrooms, sliced
  • 1 pound asparagus spears, trimmed and cut into 3/4-inch pieces
Directions
  • In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup cheese. Set aside.

  • In a large non-stick, broiler-proof skillet, melt the butter over medium heat. Add the shallots and mushrooms and saute for 4 minutes. Add the asparagus to the pan and continue to cook until the asparagus is crisp-tender, about 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.

  • Preheat the broiler.

  • Sprinkle the frittata with the remaining Parmesan. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Vegetable Frittata