Frittata with mushrooms and asparagus

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Frittata is the perfect breakfast dish that uses everything you have in the fridge. In this version, mushrooms pair beautifully with asparagus, onions, potatoes, green olives, stuffed pimento peppers, and roasted bell peppers. Two types of cheese—Monterey Jack and Parmesan—make this frittata simply amazing. This thick, fluffy omelet is first pan-fried and then finished in the oven. Sprinkle the finished frittata with fresh basil and serve once it's cooled slightly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 mushrooms, cut into 4 pieces
6 asparagus spears, chopped
12 large eggs
Olive oil to drizzle
0.5 cup grated Monterey Jack cheese
1/4 tbsp. grated parmesan
2 drops of hot sauce
2 tablespoons butter
1 medium onion, halved and thinly sliced
1 cooled baked potato, diced
1/4 cup chopped green olives with pimento peppers
2 canned roasted bell peppers, thinly sliced
8 fresh basil leaves, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, mushrooms, eggs, olive, sweet pepper, Monterey Jack cheese, Parmesan cheese, potato, basil

Cooking the dish according to the recipe:

Preheat oven to 230°C.

Place the mushrooms and asparagus on a baking sheet, drizzle with olive oil, season with salt and black pepper, and bake until golden brown, about 12 minutes. Set aside.
In a bowl, whisk the eggs with a pinch of salt and black pepper. Don't beat; just stir. Add the Monterey Jack, Parmesan, and hot sauce and set aside.

In a large oven-safe nonstick skillet, melt the butter over medium-high heat. Add the onion and cook, stirring frequently, until soft and golden, a few minutes. Add the diced potatoes, season with salt and pepper, and stir. Cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives, and roasted peppers and cook, stirring, until heated through.
Spread all ingredients evenly over the bottom of the pan, then pour in the egg mixture until evenly coated. Cook, undisturbed, for 30-45 seconds until the edges set, then place the pan in the oven. Bake until the frittata is set but not heavily browned on top, 10-12 minutes.
Remove the frittata from the pan and transfer it to a cutting board. Sprinkle with basil and cut into wedges with a long serrated knife.

Categories:

recipe / Winter dishes / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / / Italian cuisine / Ree Drummond

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