Asparagus Frittata
Submitted by rosalind
Easy asparagus frittata with fresh mushrooms, cottage cheese, and mustard, baked until golden and set. A high-protein, low-effort egg dish for brunch, lunch, or a light dinner.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minA frittata is really just an Italian omelet that doesn’t need flipping, which makes it one of the most forgiving egg dishes you can cook.
This version loads up on fresh asparagus and sliced mushrooms, bound together with eggs whisked into cottage cheese and a touch of mustard.
It starts on the stovetop, finishes in a hot oven, and comes out puffed and golden with a creamy center.
Serve it warm with a wedge of tomato on the side, or let it cool to room temperature and slice it for packed lunches.
Pro Tips
- Use an ovenproof skillet so you can go straight from stovetop to oven without transferring
- Cook the asparagus until crisp-tender, not soft. It will cook a bit more in the oven
- Let the frittata rest for 5 minutes after baking so it sets up cleanly for slicing
Ingredients
Directions
Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1” pieces.
Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside. Spray a 10” ovenproof skillet with Pam. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top.)
Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around edges.
Bake frittata, uncovered, in a 400℉ oven about 10 minutes or until set. Garnish each serving with tomato.
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