Asparagus Frittata
Asparagus Frittata
Ingredients
- 2 tbsp unsalted butter
- 1 pound asparagus ends trimmed and cut into 2.5cm pieces
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- 8 eggs
- ½ cup mozzarella grated
- ½ cup cheddar cheese grated
- ½ cup parmesan cheese grated
- ½ cup feta crumbled
- ½ tsp salt
- ½ tsp pepper
- ½ cup spring onions chopped
- ½ cup mozzarella grated
- ½ cup cheddar cheese grated
GARNISH
- 2 tbsp spring onion
Instructions
- Preheat oven to 180C.
- In a medium bowl, whisk eggs and add mozzarella cheese, cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.8 eggs, 1/2 cup mozzarella, 1/2 cup cheddar cheese, 1/2 cup parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper
- Melt butter in a 10-inch cast iron skillet over medium heat.2 tbsp unsalted butter
- Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and saute for another 2 minutes.1 pound asparagus, 1 cup mushrooms, 1 cup cherry tomatoes
- Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
- Sprinkle remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and spring onions.1/2 cup feta, 1/2 cup mozzarella, 1/2 cup cheddar cheese, 1/2 cup spring onions
- Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes.
- Garnish with spring onions before serving.2 tbsp spring onion
- Cut into wedges and serve.
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