Appetizers, Main Courses
Mushroom and Asparagus Frittata
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US
Metric
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Servings: Servings |
Ingredients
- 8 Eggs
- 1/4 Cup almond milk
- 1 Tablespoon nutritional yeast
- salt and pepper (To Taste)
- 8 Ounces Mushrooms
- 1 Bunch Asparagus
Instructions
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Add the eggs, almond milk, and nutritional yeast to a large mixing bowl and whisk to combine.
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Roughly chop the mushrooms and all of the asparagus except for about 8 stalks
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Preheat oven to 375.
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Preheat a small frying pan over high heat with some oil.
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Add in the mushrooms and chopped asparagus. Cook 3 minutes until coated with oil and lightly cooked. Season with a pinch of salt and pepper.
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Pour the egg mixture into the pan, season with salt and pepper, and put the pan into the oven.
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Cook for 8-10 minutes until the sides start to firm up. Remove from the oven and float the full asparagus stalks on top. Return to the oven and cook another 25-35 minutes until the frittata is fully cooked.
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Allow to cool for 10 minutes then remove from the pan to a cutting board. Cut and serve.
Ingredients
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Instructions
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