Home  /  Recipes

Mushroom Frittata With Asparagus

Created by
  Published on September 14th, 2021
  Reading time: < 1 minute
  Last modified September 8th, 2021
mushroom frittata
ChefRhonda PlataDifficultyIntermediateRating
PrintFullscreen

Eggs are a staple part of a ketogenic breakfast, but they are can boring after a while. Shake up your current keto breakfast with this mushroom frittata! It combines mushrooms, asparagus, and eggs into a delicious skillet-baked dish.

You can add onions, cheese, or peppers to your taste preferences if you'd like to add a bit more variety into the dish.

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
 8 eggs
 ¼ cup water
 1 tbsp olive oil
 2 cups mushrooms, sliced
 1 cup asparagus, sliced
 2 stalks green onion, chopped
 salt and pepper to taste
Directions
1

Preheat the oven to 400°F (204oC).

2

Add the eggs and water to a bowl and whisk well. Set aside.

3

Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat.

4

Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes.

5

Stir in the green onion, salt, and pepper, and continue to cook for another minute until the green onions have softened.

6

Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.

7

Transfer the skillet to the oven.

8

Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of the pan.

9

Let sit for five minutes before cutting into wedges.

10

Season with additional salt and pepper if needed and enjoy your mushroom frittata.

Ingredients

Ingredients
 8 eggs
 ¼ cup water
 1 tbsp olive oil
 2 cups mushrooms, sliced
 1 cup asparagus, sliced
 2 stalks green onion, chopped
 salt and pepper to taste

Directions

Directions
1

Preheat the oven to 400°F (204oC).

2

Add the eggs and water to a bowl and whisk well. Set aside.

3

Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat.

4

Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes.

5

Stir in the green onion, salt, and pepper, and continue to cook for another minute until the green onions have softened.

6

Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.

7

Transfer the skillet to the oven.

8

Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of the pan.

9

Let sit for five minutes before cutting into wedges.

10

Season with additional salt and pepper if needed and enjoy your mushroom frittata.

Mushroom Frittata With Asparagus

Leave a Comment

Your email address will not be published. Required fields are marked *

Never miss out on exclusive content and limited deals.

As a Member, you get instant access to personalized meal plans, exclusive videos & articles, discounts, a 1 on 1 Coaching Session, and so much more. As a member, you join our mission of empowering 1,000,000 people to positively change their lives throughout the world. Get started today.

Monthly

A Great Deal
$ 19
99 /month
  • 7-Day Free Trial
  • Cancel Anytime

Annual

3 Months Free
$ 179
/year
  • 3 Months Free
  • Cancel Anytime

Lifetime

Membership for Life
$ 349
  • Lifetime Access
  • Limited Availability
95% of Diets Fail. Join Today to be Part of the 5%!
95% of Diets Fail. Be Part of the 5%!