Asparagus Mushroom Frittata
An easy breakfast or brunch, this asparagus mushroom frittata is savory, cheesy, and full of fresh veggies. Ready to eat in under an hour, it's perfect for a crowd or meal prep!
Ingredients
- 1 Tablespoon olive oil
- ½ cup red onion chopped
- 8 ounces mushrooms
- 6 ounces asparagus chopped
- 8 large eggs
- ½ cup whole milk
- 3 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ cup feta cheese
Instructions
- Preheat the oven to 350°F.
- Heat oil in a large, oven-safe skillet over medium heat. Add the chopped veggies, and cook until softened, 3-5 minutes. Add the garlic, and cook another 30 seconds or until fragrant.
- In a large bowl, whisk the eggs, milk, and seasonings until smoth. Then, fold in the cheese.
- Spread the sautéed veggies in an even layer in the skillet, and pour the whisked egg mixture on top.
- Cook over medium heat until the edges are set, about 5-10 minutes.
- Transfer the skillet to the oven, and bake at 350°F for 25-30 minutes or until t the egg mixture is set.
- Cool, portion, and getcha some of that!
Notes
Storage: Transfer cooled leftovers to an airtight container, and store them in the fridge for up to 4 days.
Nutrition
Serving: 1servingCalories: 276kcalCarbohydrates: 9gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 392mgSodium: 954mgPotassium: 510mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 6mgCalcium: 216mgIron: 3mg
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