This fluffy frittata is perfect for serving for breakfast, lunch or dinner. Asparagus and mushrooms are cooked until tender, then baked with eggs and topped with mozzarella and parmesan. Serve with some grilled bacon if desired and a sprinkle of chopped parsley.
- 250g asparagus
- 250g mushrooms
- 6 eggs
- 1 tbsp. butter
- 3 tbsp. oil
- 1 tbsp. milk
- 1 tsp. freshly chopped thyme
- 50g each mozzarella and parmesan, grated
- Salt and pepper
Snap the woody ends off of the asparagus stalks. Discard. Chop the spears into 2cm chunks. Chop the mushrooms.
Heat butter and oil together in a frying pan suitable for use in the oven over a medium heat. Add the asparagus and fry for 10 minutes, then toss in the mushrooms and cook for a further 5 minutes. Move the veggies around the pan so they are sitting evenly.
Whisk together eggs, milk, thyme, salt and pepper. Pour the eggs into the pan, turn the heat down low and cover. Cook for 5 minutes.
Remove the lid and place into a 170C oven for 10-15 minutes. Cook until the eggs are set in the middle and are no longer runny. Sprinkle the frittata with mozzarella and parmesan, then place back into the oven for a few minutes to melt the cheese.