The Asparagus Frittata I Make for Quick Spring Brunches
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Calories
- 516 kcal
- Carbs
- 10.00 g
Ingredients
- 2 tablespoonsunsalted butter
- 1 poundasparagus (ends trimmed and cut into 1-inch pieces)
- 1 cupmushrooms (sliced)
- 1 cupcherry tomatoes (halved)
- 8 largeeggs
- 1 cupshredded mozzarella cheese (divided)
- 1 cupshredded cheddar cheese (divided)
- 1/2 cupgrated Parmesan cheese
- 1/2 cupfeta cheese (crumbled)
- 1/2 teaspoonsalt
- 1/2 teaspoonground black pepper
- 1/2 cupgreen onions (chopped)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
In a medium bowl, whisk eggs and add ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese, and ½ cup grated parmesan cheese. Whisk to combine. Add salt and pepper. Set aside.
- 3
Melt butter in a 10-inch cast iron skillet over medium heat.
- 4
Add chopped asparagus and mushrooms, sprinkle with salt, and sauté until tender, about 5 minutes. Add tomatoes and sauté for another 2 minutes.
- 5
Stir the egg mixture and add it to the skillet, folding gently to combine with the veggies. Cook until almost set.
- 6
Sprinkle remaining ½ cup mozzarella cheese and ½ cup cheddar cheese on top. Sprinkle the feta cheese on top and green onions.
- 7
Bake in the preheated oven until frittata is puffed and cheese begins to turn lightly golden in color, about 10 minutes.
- 8
Garnish with green onions before serving. Cut into wedges and serve.