Asparagus and mushroom frittata (recipe)

Asparagus and mushroom frittata (recipe)
Name	Asparagus & mushroom frittata
Ingredients	Asparagus • Baby portabella mushrooms • Garlic cloves • Olive oil • Eggs • Milk • Fresh tarragon • Asiago-parmesan cheese • Olive oil • Butter • Sea salt • White pepper
Cooktime (in hours)	0.416666667
Preptime (in hours)	0.25
Totaltime (in hours)	0.666666667
Keto friendliness	Keto friendly
Calories	194.1
Fat	14.3
Protein	11.9
Carbohydrate	5.3
Fiber	1.6
Net carbohydrates	3.7
Sugar	1.8
Saturated fat	4.1
Cholesterol (mg)	321.6
Sodium	272.8
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Asparagus and mushroom frittata (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Asparagus and mushroom frittata (recipe) image(external)

Recipe instructions

1. Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.
2. Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.
3. Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
4. Slide onto platter or large dinner plate. Slice into 8 \pizza slices\ (or 4 :O))and serve immediately.
   
   Food tags
   Vegetable, Savory, Brunch,, Beginner Cook, Easy

Asparagus and mushroom frittata (recipe) details

Time:
Prep Time in Hours and Mins:40M

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