Cheesy Frittata with Spinach, Asparagus and Mushrooms
The recipe Cheesy Frittata with Spinach, Asparagus and Mushrooms can be made in roughly 50 minutes. One serving contains 416 calories, 28g of protein, and 29g of fat. This gluten free, primal, and ketogenic recipe serves 4 and costs $3.17 per serving. 1 person found this recipe to be tasty and satisfying. Not a lot of people really liked this main course. A mixture of butter, olive oil, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you
Instructions
- 1
Preheat oven to 325.In a 10-inch ovenproof skillet over medium heat, saute the leek in butter and olive oil until soft.Increase the heat to medium-high and add the asparagus and mushrooms.
- 2
Saute for 3 minutes.Meanwhile, boil some water and wilt the spinach leaves.Wring dry, being sure to get rid of the excess moisture.Chop the leaves, and add the spinach to the rest of the vegetables and sprinkle with a bit of salt and pepper.In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, 1/8 cup Parmesan, seasonings, and the fresh herbs.
- 3
Add to saute pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.
Recipe from foodista.com
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Ingredients (17)
- •2 tablespoons butter
- •1 tablespoon olive oil
- •1 leek, chopped
- •5 ounces fresh spinach
- •12 ounces asparagus, chopped into 1 inch pieces
- •8 ounces cremini mushrooms, sliced
- •5 whole eggs
- •4 egg whites
- •1 1/4 cup shredded Fontina cheese, divided
- •¼ cup grated Parmesan cheese, divided
- •1/8 teaspoon red pepper flakes
- •1/8 teaspoon smoked paprika
- •¼ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ cup fresh flat-leaf parsley, chopped
- •¼ cup fresh basil, chopped
- •1 teaspoon minced fresh thyme