Asparagus Mushroom Frittatas


Mushroom Frittata {recipe}

Video taken from the channel: Sandra’s Easy Cooking


Asparagus and Mushroom Frittata Recipe

Video taken from the channel: Food Recipes


Asparagus and Mushroom Frittata

Video taken from the channel: Diana DeLaFuente


How to Make Mushroom and Asparagus Frittata

Video taken from the channel: Cooking4Students


Mushroom and Asparagus Frittata Home & Family

Video taken from the channel: Hallmark Channel


Spring Vegetable Frittata Recipe How to Make a Baked Frittata

Video taken from the channel: Food Wishes


Spring Asparagus Frittata, Italian Recipe Gianni’s North Beach

Video taken from the channel: Gianni North Beach

Directions. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper.

In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender. Remove from heat; remove asparagus.

Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms. 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. Cut the top two inches off the asparagus stalks. You will only use the tips.

The rest of the asparagus stalks can be cooked or used in salads. Toss the asparagus tips with two-thirds of the vegetable oil and sprinkle lightly with salt. Spread on one of the prepared baking sheets. Repeat with the mushrooms, using the other third of the.

First, preheat oven to 350 degrees F and spray a 6 tin muffin tin with nonstick cooking spray. Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of extra virgin olive oil. Then, sauté asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up. DIRECTIONS Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden.

Add mushrooms and continue to saute till mushrooms. Asparagus are a classic spring ingredient, and they go together really well with mushrooms, which is why I decided to pair these two ingredients together. For this mushroom and asparagus frittata, I also chose to add another classic spring ingredient, scallions, to the mix for a pop of flavor. Asparagus, Mushroom, and Feta Frittata Recipe As someone who tries to eat a lower-carb diet most of the time, I am.

A cast iron skillet is the perfect pan to make a frittata because of its stovetop-to-oven capabilities. You start off by sautéing the onions, mushrooms, and asparagus on the stovetop, whisk in the eggs and cheese, and let the oven do the rest of the work. Frittata egg breakfasts are usually a meal to share, but this two-egg, single-serving recipe packed with fresh asparagus, mushrooms, green onion and a sprinkling of goat cheese is the perfect way to enjoy a quick and healthy breakfast idea for one.

List of related literature:

Add the asparagus and mushrooms and sauté for another 45 seconds to 1 minute, until they begin to soften and are heated through.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Toss asparagus and peppers with 2 tablespoons oil, salt and pepper to taste, and transfer to large baking sheet.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the mushrooms and asparagus pieces and sauté for 10 minutes, or until the mushrooms are golden brown and cooked through.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Add the mushrooms, asparagus, and shallots and sauté over high heat for 1½ minutes.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

Add the asparagus, cook for a further 3 minutes, then add the cooked mushrooms, spinach and the Parmesan and.

“Recipes from my Mother for my Daughter” by Lisa Faulkner
from Recipes from my Mother for my Daughter
by Lisa Faulkner
Simon & Schuster UK, 2012

Toss the trimmed asparagus with oil and then season with salt and pepper; lay asparagus spears in single layer on heavy-rimmed baking sheet (I like to line it with foil for easy cleanup).

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Place mushrooms on tinfoil or a sheet pan, spread the mushroom stem mix‑ture on top of each portobello, sprinkle with pine nuts and additional Parmesan, and bake for 10 minutes.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

If you’re going to serve the asparagus as a starter, I’d suggest either of the watery methods.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Spinach-Mushroom Stuffing In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add the asparagus, red pepper, and dried porcini, and simmer the mixture 6 to 7 minutes, until the asparagus is just tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Thank you for the delicious looking recipe.
    But is there a way to substitute instead of potatoes (because Diabetes try to avoid potatoes
    due to sugar)?

  • This looks like a candidate for a vegan version (not for myself you understand but for my brother and my daughter’s boyfriend) where you use chickpea (Gram) flour stodge in place of the eggs. You have to mix the veg with the stodge out of the pan and then put it in the pan to cook/grill, I will give it a go.

  • Oh my goodness, yes! Thanks for the low carb tip as my husband is diabetic. I might add a little cheese to the top and some roasted red bell pepper, perhaps. Thanks so much, you are the best!

  • mmmm, I am starving and drooling after watching every one of your videos.  I have been making this for decades now, but I use angel hair pasta.  I cant wait till tomorrow to try your recipes

  • My grandmother always made frittata and was a pro at flipping it. I have the only pan she used, cast iron which I love and have lots of. Try a pizza in a cast iron pizza pan instead of a stone!

  • Your asparagus frittata with a piece of nice crusty bread drizzled in olive oil and a glass of wine makes a nice simple and delicious meal. Thanks!

  • another GREAT recipe! served this today for brunch, and everyone loved it. can’t wait to make it again with different veggie combinations! ��

  • ciao gianni, i certainly have never seen such thin asparagus but i guess it was all the tastier. well i do love my frittata now and then, although i do mine very zesty with meat and hot peppers, so thank you a LOT for this great frittata flipping technique there. i always cut it, when it is halfway done, in 4 quarters and flip them each. often enough i end up with scrambled eggs. 😉

  • I love this recipe.I am a veteran cook,but all cooks know you are always learning until death:). Your voice and cooking tips are awesome! I can see how a novice cook will totally understand everything you say.Keep it up man and thanks for all of your vids.

  • I like your asparagus technique. So much easier than having to hand snap each stalk and my guess is that you don’t notice any difference in taste or texture.

  • I always enjoy watching your vids and the mouth watering foods you cook, your hilarious/humorous narrating is icing on the cake with a cherry on top!

  • OMG GIRL I’m so GLAD to see you back!!!! Love Love Love your recipes!! For sure I will be making this tomorrow. Thanks for sharing.

  • Can’t wait to go grocery shopping this evening and try it out. I’m not a cook and intimidated by cooking, but you make this look easy! Thanks

  • I will be making this soon! I love how I watch your videos, and I already have what I need in the kitchen to make it!!! Thanks Diana!

  • Ohhhh gosh, pencil thin asparagus is where it’s at! I buy only pencil thin (or thinner!) at my local Aldi for $1.99/lb, and I start out only preparing half a pound but eating the entire pound! I’m gonna whip up an asparagus and garden fresh cherry tomato with bacon frittata right now! Thanks for the lovely recipe.

  • This also called Quiche! I would also use broccoli, mushroom, turkey colbassa, swiss cheese, the variations are really to taste….. a good go to recipe though!, thankyou!

  • Is it just me but this is entertaining to watch while high I like his voice his camera angle the lighting and his way of making the video is amazing sub + like

  • You actually asked Frankie if he wanted some? As if he needs to be asked? LOL

    It looks to me like something I could start into from one side of the skillet, and not stop until I got to the other side! I’ve got to try a (scaled down) version. But while Frankie keeps you occupied so you don’t notice, I’ll probably crumble in some bacon. LOL

  • Everybody, try out this recipe as is! Get the flavor in your palate and consistency down first. The named vegetables impart delicacy and sweetness and a light, clean taste. This is a hearty lunch or brunch item. You will feel healthy and energized after eating this as is. It is complete on its own for a one-dish meal. So, No! to all the items suggested below. With the possible exception of a few sauteed mushrooms. But try the original first, keep your standards high! Why tamper with perfection?

  • This recipe is likely going to come in handy for me. I do gardening and have chickens, so using the surplus of jalepenos, eggs and zucchini will be good here.

  • Hi Gianni, Wow, I have just come across you and can’t stop watching you cook!!I love cooking and watch many videos but you are just amazing, really amazing because you are so passionateabout the food you cook. You are fun to watch and if you are ever in England I think it would be a pleasure to shake your hand.Thank you so very much for such amazing inspiration and God bless you x

  • Today (2017 June 18) I made this frittata, but since it’s Father’s Day, I made one small change: I added a little crumbled bacon (smoked streaky bacon). The result was very nice. I would definitely make this dish again.

  • I’m truly sad that I met you Chef John 5 years after mom’s passing. Rest assured I would have made many of your wonderful recipes.

  • For years now, I’ve followed chef John, the best cook on YouTube. I have to say, his innuendos are hilarious. Mom spicing things up with cayenne….

  • I am a bit late since you posted this recipe but I made this today and I have to say this is the best fritata I have ever tasted in my life it tastes amazing thank you

  • I got a challenge for you Chef John don’t use eggs and don’t use cheese to make the frittata I can do it I know that I can do it I work for a food science lab in California

  • Ohhh man I was already stoked when I saw the title, once the unexpected tater tots came in I almost DIED! lol def gna try this, been making ur eggplant meatballs quite a bit too!

  • my idea of “making it” is having to decide between the goat cheese, feta cheese, and feta goat cheese that i have on my fridge. signed, -i literally can only afford cheddar and can parmesan

  • I will be purchasing some asparagus very soon and giving this recipe a go.  Another one of your simple ingredient recipes with fresh ingredients that I can’t wait to try.  Thank you!

  • Chef with a great sense of humor. We love it! “if you wiggle there is not a lot of jiggle” funny and then that giving birth classic. ��

  • I make something like this on occasion when there’s leftovers, but here we call it ‘borenomelet’ or ‘farmer’s omelette’. And I use less egg. But I like to add some crispy bacon bits or orther meat to it as well.

  • My mom is Italian so I grew up eating fritatas all the time and didn’t know they were called fritatas. Potatoes and eggs were usually what she used. Zucchini and onions she used a lot too, but I have never thought of putting them all together. This looks great, Chef John.

  • I made this today for a brunch for five people and it was perfect there is absolutely none left! Chef John is always a go to if you need a no fail recipe, his videos make it fool proof!!!!

  • I found your channel looking for garlic breadsticks and came upon your garlic knots. I have extra pizza dough I need to use so thank you. I’ve watched about 5 of your videos and LOVE all of them. YUMMY ��

  • I’m writing these comments as I eat this dish.  We made this dish as directed, except we grated the zucchini.  As it cooled, my elderly dad wandered over and asked for a sample.  Dad has always been a meat-and-potatoes guy; according to him, vegetables come only in cans.  Nevertheless, he gobbled it down and pronounced it “delicious”.  Complete success:  everyone loved it.  Merci beaucoup!

  • Hello Miss Diana, is it essential to have a cast iron skillet for this recipe? I don’t have one, so I’m wondering if a Pyrex would suffice, or would that mess it up?? Thanks:)

  • My dear God in heaven, you are right! Our mothers are what makes the world go around, with their willingness to give us life. Thanks

  • This also called Quiche! I would also use broccoli, mushroom, turkey colbassa, swiss cheese, the variations are really to taste….. a good go to recipe though!, thankyou!

  • Love this and all your recipes! We don’t eat meat in our house but I still love watching each and all your videos. This one is yummy. Also,your voice makes me instantly happy! ��

  • I know you made this year’s ago, but I’ve gotta share my ridiculously easy asparagus cooking method: stem your asparagus, lay out a double layer of paper towels about 4 towels long (so 8 total, maybe?), spray or wet and wring out with water, spread asparagus in one layer, roll in edges, then roll up into a roll, and microwave for 2.5-4min (abt 2.5 for 1/2lb, up to 4 for an entire pound…so about 1/4k-1/2k?).

  • I use those bagged breakfast potatoes they sell at the grocery store and they are already ready to go. As long as they aren’t frozen I just take a cup and throw them in my mix with whatever else and saves so much time of cooking potatoes

  • Thank you so much for this recipe and great video. I have watched other frittata videos which let’s say are not helpful. Going to make this later today!

  • This looks delicious! Definitely going have to try this! Just subbed. The quality of your videos are outstanding, you deserve so many more subscribers!!! Feel free to check out our channel ☺ Stephanie from V3