Asparagus-and-Mushroom Frittata
Yunhee 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 1/2â3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.
- Yield: Makes 4 servings (serving size: 1/4 of the frittata)
Prep: 2 minutes; Cook: 8 minutes.
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 |
