Ingredients
-
2
-
2
-
3
-
1
-
8
-
1/3
-
1/4
-
12
-
1
-
1/4
-
-
-
-
-
Directions
Asparagus and Mushroom Frittata, This frittata combines two of my favourites vegetables, asparagus and mushrooms You can serve it for brunch or for a light dinner with a salad , Well I went to the store to get mushrooms and Asparagus, got home no mushrooms – The woman behind me must have ended up with them I had two large mushrooms at home so I cut them up but that looked a bit skimpy so I added 4 thin slices of prosciutto chopped I browned the mushrooms as suggested and then baked the Frittata in 375 oven for 25 minutes – I added the cheese half way through the baking when the egg was set but not fully cooked Lovely dinner thanks Irngard
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Steps
|
1
Done
|
In a Large Skillet With an Ovenproof Handle, Heat 1 Tablespoons Each of the Butter and Olive Oil Over High Heat; Cook the Mushrooms and Garlic, Stirring Often, For About 2 Minutes or Until the Mushrooms Are Softened. |
|
2
Done
|
With a Slotted Spoon, Remove to a Bowl and Set Aside. |
|
3
Done
|
Drain the Liquid from the Skillet; Heat the Remaining Butter and Olive Oil Over Medium Heat, Swirling to Coat the Pan. |
|
4
Done
|
Combine the Eggs, Parsley and Pepper; Pour Into the Skillet. |
|
5
Done
|
Cover and Cook Over Medium-Low Heat For 5 to 7 Minutes or Until the Top Is Almost Set. |
|
6
Done
|
Sprinkle With the Mushroom Mixture; Arrange the Asparagus Like Wheel Spokes on Top. |
|
7
Done
|
Sprinkle With the Mozzarella, Then With the Parmesan. |
|
8
Done
|
Broil Until the Cheese Melts and Is Lightly Browned. |
