3 tbsp olive oil
1 tbsp butter
1/2 lb fresh asparagus — trimmed and cut (1 in pieces)
1/2 lb mushrooms — sliced
1 tsp fresh thyme — chopped
1 tbsp water
1/2 cup mozzarella cheese — shredded
2 tbsp Parmesan cheese — freshly grated
Asparagus and Mushroom Frittata is an easy to make crowd pleaser dish. Fresh thymes, loads of mushrooms and the rusty and earthy asparagus all bringing together their unique flavor to this frittata. Many people prefer the dish as their quick go-to delicacy for dinners thanks to its delicious taste and nutrient value. We recommend cooking the dish slowly to ensure the eggs are tender.
Tweak the recipe a bit to add more vegetables to this frittata so you get chunks of vegetables when you take a bite. This recipe is also popularly known as spring frittata because of the taste and flavors it delivers every time you use mushrooms and asparagus together with egg.
Asparagus is a rich source several antioxidants and vitamins and is also loaded with polyphenols and flavonoids. It is also a great source of folate and fiber as well as the trace mineral chromium.
All edible mushrooms pack in protein and fiber. Mushrooms also contain vitamins and antioxidants.
Thyme is known to help rid stomach aches and arthritis.
Parmesan cheese is a great source of calcium and a 1 oz serving will supply 35% of the recommended daily requirement.
How to make Asparagus and Mushroom Frittata
Frittata is actually an Italian, egg-based dish similar to an omelet. It combines the flavors of vegetables, cheeses, and meats as well. “Frittata” has Italian roots and means “fried”.