Health

Asparagus-and-Mushroom Frittata

asparagus-mushroom-frittata RecipeYunhee Kim

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 (4-ounce) package presliced exotic mushroom blend
  • 1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
  • 2 large eggs
  • 3 large egg whites
  • 2 tablespoons chopped dried chives
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded pecorino Romano cheese, divided

Preparation

1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.

2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.

3. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.

4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2–3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.

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  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1/4 of the frittata)

Nutritional Information

Calories per serving:129
Fat per serving:9g
Saturated fat per serving:3g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:1g
Protein per serving:9g
Carbohydrates per serving:2g
Fiber per serving:1g
Cholesterol per serving:116mg
Iron per serving:1mg
Sodium per serving:331mg
Calcium per serving:104mg

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