115 g.mushrooms(half a package) washed, trimmed and thinly sliced
227 g.asparaguswashed and cut into 1 inch pieces
½red bell pepperdiced
1green onionfinely chopped
2tablespoonsfreshly grated parmesanor other cheese to your liking
salt and pepperto taste
Instructions
Place a rack in the middle of the oven and preheat to 400°F.
In a medium bowl, beat eggs, water, salt and pepper. Set aside.
Heat butter and oil in an ovenproof 10 to 12-inch non-stick skillet over medium heat.
Add chopped white onion and sauté until onions are translucent. Add chopped mushrooms and cook until browned and tender. Stir in the asparagus, cook until tender and add the bell pepper. Cook until slightly tender, add salt and pepper to taste and the green onions.
Pour the whisked eggs over the vegetables, let the eggs begin to set and then using a heat proof spatula, stir the eggs gently and lift the sides of the frittata so the uncooked eggs flow to the bottom of the skillet. shake the pan gently to make sure the eggs settle evenly over all the vegetables.
When the frittata is about half-way set, add the Parmesan cheese and transfer the skillet to the oven.
Bake until eggs are set and frittata is puffed and lightly golden, about 8 to 10 minutes. Do not overbake, it's ok if the centre is still slightly jiggly, the frittata will continue to cook as it cools.
To serve, let the frittata cool in the pan for approx. 5 min, cut into wedges and serve. If serving for dinner, you can serve a salad on the side for a more filling meal.
Notes
For a richer frittata, you can add up to 1/2 cup of shredded cheese to the egg mixture before adding the eggs to the pan. To make Frittata Muffins:Place a rack in the middle of your oven and preheat to 350°F. Grease your muffins cups or line them with paper liners.Cook your veggies as in the recipe above. Combine the veggies with the beaten egg (and if using, cheese) mixture.Add 1/4 cup of the egg filling mixture to each muffin cup.Bake until frittatas are puffed and just set in the center, about 12 to 15 minutes.