Mushroom and Asparagus Frittata

    Mushroom and Asparagus Frittata


    104 people made this

    Asparagus is a great ingredient and goes well with mushrooms in this easy to make frittata recipe. Perfect for a midweek meal or weekend brunch or lunch.

    Serves: 6 

    • 1 tablespoon butter
    • 3 tablespoons olive oil
    • 250g fresh asparagus, trimmed and cut into 2 cm pieces
    • 250g fresh mushrooms, sliced
    • 6 eggs
    • 1 tablespoon water
    • 1 teaspoon chopped fresh thyme
    • 3 tablespoons freshly grated parmesan
    • 60g grated mozzarella

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 160 degrees C.
    2. Melt butter in an oven proof frying pan over medium heat. Stir in olive oil and asparagus then cook until the asparagus is tender; about 10 minutes. Stir in the mushrooms and continue cooking about 5 minutes.
    3. In a medium bowl whisk together eggs, water and thyme. Pour into the frying pan and reduce heat to low. Cover and cook 5 minutes.
    4. Transfer the frying pan to oven and cook 10 to 15 minutes or until eggs are set. Sprinkle over parmesan and mozzarella. Turn on the grill and grill until cheeses are melted and lightly browned.

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    Reviews (1)


    This was a great, easy recipie, with soft complimentary flavours! The only thing i might do different next time would be to add in some bacon with the mushroom and asparagus for a bit more flavour - 17 Mar 2010

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