Asparagus & Mushroom Frittata
Equipment
- 1 cast-iron skillet or oven-safe skillet
- 1 oven
Ingredients
- 8 large Eggs
- 1/4 cup Water
- 1 Tbsp Avocado Oil
- 2 cups Mushrooms sliced
- 1 cup Asparagus sliced
- 2 stalks Green Onion chopped
- Sea Salt & Black Pepper to taste
Instructions
- Preheat the oven to 400ºF (204ºC).
- Add the eggs and water to a bowl and whisk well. Set aside.
- Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat. Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes. Stir in the green onion, salt, and pepper, and continue to cook for another minute until the green onions have softened.
- Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven.
- Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of the pan. Let sit for five minutes before cutting into wedges. Season with additional salt and pepper if needed and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
A 10-inch cast-iron pan was used for four servings.
More Flavor
Use milk of choice instead of water. Add Italian Seasoning, fresh or dried herbs, garlic, or red pepper flakes.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 4gProtein: 15gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 372mgSodium: 146mgPotassium: 368mgFiber: 1gSugar: 2gVitamin A: 1033IUVitamin C: 4mgCalcium: 70mgIron: 3mg