The most important thing we we look for in a weeknight meal (besides good taste!) is ease of preparation. When you’re exhausted after work, the last thing you want to do is put together a meal that is just as much work as your job – that’s why we love our delicious asparagus and mushroom frittata recipe. The best part is that you don’t have to limit yourself to just these two vegetables, you can use anything you have on hand, or whatever your picky eaters may prefer – peppers, cheddar, bacon… Go wild! Frittatas are a great way to use up leftovers, and in no time you will have a delicious, easy and cheap weeknight meal that the whole family will love.
Prep Time: 10 min; Cook Time: 15 min
1 tbsp olive oil
1/2 tsp salt
1 bunch asparagus, tough ends snapped off, chopped into 1 inch segments
2 cups of mushrooms (cup or button) sliced
1/2 cup diced onion
6 large eggs, beaten lightly and seasoned
1 cup shredded cheese (gruyere or swiss)
Pre-heat the oven to broil. Heat the olive oil over medium-high heat in an oven-proof skillet. Add the onions and cook until translucent (approx. 3 minutes). Add the asparagus and mushrooms and season with a pinch of salt. Cook the vegetables for an additional 3-5 minutes until soft. Then pour the beaten eggs into the pan over the veggies, allowing the eggs to set around the edges, while still runny on top (approx. 2 minutes). Sprinkle the cheese over the top of the dish and transfer to the oven where you should let it broil for approximately 5 minutes, or until the cheese is melted and browned and the eggs are set. Cut into wedges and serve warm with a green salad and crusty bread.