Asparagus & Wild Mushroom Frittata
- Active Time 20m
- Total Time 20m
- 8 extra-large eggs
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 pound asparagus
- 1/4 pound wild mushrooms (morels, cepes, chanterelles or oyster mushrooms)
- 3 tablespoons unsalted butter
- 2 tablespoons freshly grated Parmesan
Whisk the eggs vigorously. Mix in salt and pepper to taste. Trim, steam and cut the asparagus into 1-inch lengths. Heat the oven to 400 degrees F.
In an ovenproof pan, thoroughly saute the mushrooms in the butter and add the aparagus. Add salt and pepper to taste. Turn the heat to medium-high and pour the eggs into the pan.
Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.
Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the cheese.
Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
280 calories; 21g total fat; 519mg cholesterol; 207mg sodium; 5g carbohydrates; 1g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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