Asparagus and Mushroom Frittata

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Grease the pan.

Defrost a bunch of tater tots and smash them down to create a crust on the bottom of the pan.

Bake the tater tots in the oven at 400°F for about 10 minutes to crisp them up.

Prepare the asparagus by cutting off the hard ends.

Place the asparagus and sliced mushrooms on a cookie sheet.

Drizzle about 1/2 teaspoon of olive oil over the vegetables.

Add 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the vegetables and mix well to coat them with oil.

Bake the vegetables in the oven at 400°F for about 10 minutes, tossing them after 5 minutes.

In a bowl, crack a dozen eggs and add about 3/4 cup of milk, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt. Optionally, add crushed red pepper.

Mix the egg mixture well using a hand whisk, immersion blender, or regular blender.

Spread the roasted vegetables evenly over the baked tater tots crust.

Pour the egg mixture over the vegetables.

Bake the frittata in the oven at 350°F for about 25 to 30 minutes, checking that it is not jiggly in the center before removing it from the oven.

Once baked, ensure the frittata is set and not jiggly by shaking the pan gently.

Cut into the frittata and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens