Delicious Mixed Mushroom And Asparagus Frittata Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Melt 150 g of organic butter in a large skillet over medium heat.

Tear mixed mushrooms (shiitake, enoki, oyster) into pieces and add them to the skillet once the butter is melted.

Chop asparagus into 3 cm pieces and add to the skillet.

Add chopped garlic to the skillet with the mushrooms and asparagus, and stir to combine.

Season the mixture in the skillet with salt and black pepper, cooking until the vegetables are tender but not overcooked.

In a mixing jug, crack 8 free range eggs and whisk them together.

Pour thickened cream into the eggs while whisking.

Add the cooked mushroom and asparagus mixture to the eggs and stir to combine.

Place baby spinach at the bottom of the baking dish without cooking it.

Pour the egg and vegetable mixture over the spinach in the baking dish, spreading it evenly.

Grate cheddar cheese and sprinkle it over the top of the frittata mixture.

Crumble feta cheese over the top of the frittata as well.

Dot some additional butter on top of the frittata for added flavor.

Bake the frittata in the oven at 200°C for about 25-30 minutes until set and the top is melty and golden.

Remove the frittata from the oven and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens