Asparagus, Mushroom & Bell Pepper Frittata
Submitted by happyzhangbo
Sauté asparagus, mushrooms, and bell peppers until tender, pour in herbed eggs with goat cheese, then broil until golden for a veggie-packed frittata perfect for any meal.
YIELD
2 servingsPREP
15 minCOOK
28 minREADY
50 minThis frittata is how you turn a pile of vegetables into breakfast (or lunch, or dinner) magic.
Onions caramelize deeply, mushrooms release their water and brown, then asparagus and red peppers join the party before eggs enriched with fresh basil and tangy goat cheese bind it all together.
The stovetop-to-oven method creates creamy centers with crispy, golden edges.
Chef Tips
- Don’t rush the onions, that deep browning adds crucial flavor to the whole dish
- Use an oven-safe nonstick skillet to make flipping and serving easier
- Frittatas are just as good at room temperature, making them ideal for meal prep or picnics
Ingredients
Directions
Heat the oil in a 10-inch nonstick oven -proof skillet over medium high heat until hot.
Add the onions, stirring occasionally, and cook for about 6 minutes or until the onions are well browned.
Add the mushrooms, and cook for another 5 to 7 minutes until most of the water has evaporated and the mushrooms are browned.
Stir in the asparagus and bell pepper, and cook for about 5 minutes until the vegetables become tender.
Season to taste with salt and black pepper. Arrange the vegetables to cover the pan with an even layer.
Meanwhile in a mixing bowl, add the eggs, milk, basil, garlic powder, hot sauce if using, salt and black pepper.
Whisk until well blended.
Once the vegetable mixture is cooked, reduce the heat to medium or medium low.
Pour the egg mixture into the pan. Sprinkle the cheese over, press down into the mixture.
Cover and cook for about 10 minutes.
Preheat the broiler at the last a few minutes of the cooking.
Broil the frittata in the oven for another 3 to 5 minutes until the frittata is puffed, and top is dry and becomes golden.
Remove the pan from the oven with a kitchen towel and let it cool for a few minutes.
Transfer the frittata onto a serving plate, cut into wedges and serve warm.
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