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Mushroom and Asparagus Frittata

,

Mushroom and Asparagus Frittata


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
3-4 Servings 45 Minutes

Servings Prep Time
3-4 Servings 45 Minutes

Instructions
  1. Add the eggs, almond milk, and nutritional yeast to a large mixing bowl and whisk to combine.

  2. Roughly chop the mushrooms and all of the asparagus except for about 8 stalks

  3. Preheat oven to 375.

  4. Preheat a small frying pan over high heat with some oil.

  5. 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.

  6. Pour the egg mixture into the pan, season with salt and pepper, and put the pan into the oven.

  7. 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.

  8. Allow to cool for 10 minutes then remove from the pan to a cutting board. Cut and serve.


US
Metric


Servings: Servings
Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Servings Prep Time
3-4 Servings 45 Minutes

Servings Prep Time
3-4 Servings 45 Minutes

Instructions
  1. Add the eggs, almond milk, and nutritional yeast to a large mixing bowl and whisk to combine.

  2. Roughly chop the mushrooms and all of the asparagus except for about 8 stalks

  3. Preheat oven to 375.

  4. Preheat a small frying pan over high heat with some oil.

  5. 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.

  6. Pour the egg mixture into the pan, season with salt and pepper, and put the pan into the oven.

  7. 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.

  8. Allow to cool for 10 minutes then remove from the pan to a cutting board. Cut and serve.

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