Asparagus and Shiitaki Mushroom Frittatas
Asparagus and Shiitaki Mushroom Frittatas
HAPPY APRIL (slash birthday month!!)
The second I got home from the Propel Photo Shoot in LA I knew I wanted to start recreating the delicious food we ate a la our personal chefs. One morning we ate the most amazing asparagus egg white frittatas. I decided to add a twist, because I am a huge fan of egg yolks (full eggs).
Single egg frittatas are actually the best snack ever invented. Loaded with protein, tons of veggies, and easy to make and store for later.
Confession: Blake is a shroom lover and I am a shroom hater (just being honest). Opposites attract, right? He was ecstatic when he saw mushrooms were making an appearance in a Fit Fooodie Finds Recipe. And I do have to say they were quite tasty in these frittatas. I think they’re growing on me.
You can add any veggies that you like. I suggest onions, peppers, spinach, broccoli, really anything that floats your boat.
Make sure you spray your muffin tin with nonstick cooking spray or rub with coconut oil or you will have yourself a mini disaster. I warned yah.
Basic Ingredients
- 6 eggs
- 1 tablespoon EVOO
- 1/2 tablespoon garlic
- 1/2 cup shiitaki mushrooms, sliced
- 1/2 cup chopped asparagus, quartered
- salt and pepper to taste
- 2 tablespoons milk
- 3 tablespoons grated cheese (your favorite kind!)
How to make Asparagus and Shiitaki Mushroom Frittatas
- First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
- Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
- While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
- Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
- Bake at 350 for about 25 minutes or until the eggs have set.
Asparagus and Shiitaki Mushroom Frittatas
Ingredients
- -6 eggs
- -1 tablespoon EVOO
- -1/2 tablespoon garlic
- -1/2 cup shiitaki mushrooms, sliced
- -1/2 cup chopped asparagus, quartered
- -salt and pepper to taste
- -2 tablespoons milk
- -3 tablespoons grated cheese (your favorite kind!)
Instructions
- First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
- Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
- While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
- Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
- Bake at 350 for about 25 minutes or until the eggs have set.
