Asparagus & Mushroom Frittata

asparagus and mushroom frittata |


Good Morning Foodies! The sun is shining here in NYC, but it is still freezing cold outside. Today’s a pretty packed day for us. So, why not start it off with a hearty breakfast? I decided to make a FRITTATA today and I am so happy I did. I never thought I would like mushrooms, but I do and asparagus is also another favorite. When two of my favorites collide with some onions, peppers and eggs, heaven has arrived here on earth. Well, at least for me it has.

What you’ll need?
1 cup of sliced mushrooms
1 cup of sliced bell peppers
1/2 cup of chopped scallion
1/2 cup of sliced onions
1/4 cup of fresh parsley leaves
4 tablespoons of butter
1 cup of shredded cheese
1 cup of cut asparagus
PAM Cooking Spray
8 eggs
In a wok, melt 4 tablespoons of butter and add in bell peppers, mushrooms, asparagus, onions and scallions. Let cook for 10 minutes or until onions appear translucent. Remove from heat and set aside.
Whip 8 eggs along with 1 cup of shredded cheese. Salt to taste. Pepper to taste.
In a skillet, spray cooking oil. Add 1/2 vegetable mix from wok. Pour 1/2 egg mix and cover over medium heat for 10 minutes. Slide frittata out of skillet and onto a plate. Garnish with fresh parsley leaves.
Repeat with remaining sauteed vegetables and egg mixture.
Serve hot.
– Serves about 8 people.

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