This Asparagus Frittata Recipe Will Change Your Breakfast Game Forever!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

Preheat the oven to 425 degrees Fahrenheit.

Chop about 8 to 10 stalks of asparagus into half-inch pieces.

Cut the leek lengthwise into strips, not too thick or too thin.

Chop about 4 to 5 button mushrooms.

Add 2 tablespoons of olive oil to a frying pan and heat it up.

Add the leeks and asparagus to the frying pan and sauté for about 5 minutes.

After 5 minutes, add the mushrooms to the pan and sauté with the leeks and asparagus for another 5 minutes.

Pour in 1/2 cup of vegetable broth and turn the heat to medium-high, cooking for about 45 minutes until the broth is soaked up.

Remove the pan from heat once the broth is absorbed.

In a bowl, beat together 8 to 10 eggs, adding salt and black pepper to taste.

Add 1/3 cup of almond milk to the eggs and beat until combined.

Grease a pan and add the sautéed leeks, mushrooms, and asparagus to the bottom.

Pour the beaten egg mixture over the vegetables in the pan.

Place the pan in the oven at 425 degrees Fahrenheit for 20 to 25 minutes, ensuring there is no jiggling before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens