Asparagus Frittata with Spinach and Mushrooms
It’s almost Sunday, and I love my eggs on Sunday. And if you’re at all like me, you might find yourself in the kitchen tomorrow morning, eggs on the counter, wondering what to make. You might even think that perfect breakfast or brunch warrants an early trip to the supermarket. If that’s you and you need some inspiration, look no further because I’m sending you my recipe a day in advance - all the easier to enjoy tomorrow.
Ingredients (serves 2):
3 medium-size eggs
60g spinach
60g mushrooms, cut into slices
120g asparagus, washed and ends trimmed.
2 tablespoons olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 cup milk
salt and freshly grated black pepper
handful grated cheese (optional)
Need: an oven-proof skillet (preferably one with a non-stick coating)
Instructions:
Preheat the oven to 200 degrees Celsius.
1. In an oven-proof skillet, heat the oil and add the shallot. Fry for 1-2 minutes and add the spinach. Sauté for a couple of minutes until it has reduced its volume.
2. Chop the asparagus in 3-4 cm pieces. Add the asparagus, garlic and mushrooms to the pan and sauté for 2-3 minutes.
3. In a medium-sized bowl, beat the eggs. Add the milk and thyme, season with salt and pepper and stir well. Pour this mixture over your veggies and cook for a few minutes, until the rims are just beginning to set. Then, place the skillet in the middle of the oven. Bake for approximately 10 minutes or until the eggs are set. If the top is colouring too quickly, you can cover it with a sheet of aluminium foil to prevent it from burning.
4. Remove from the oven and if you like, sprinkle with grated cheese. Serve with crusty bread.
This dish is pretty versatile - it works either warm or cold (I was doubtful at first but it’s true!), and can be had for breakfast, lunch or dinner.
Ingredients (serves 2):
3 medium-size eggs
60g spinach
60g mushrooms, cut into slices
120g asparagus, washed and ends trimmed.
2 tablespoons olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 cup milk
salt and freshly grated black pepper
handful grated cheese (optional)
Need: an oven-proof skillet (preferably one with a non-stick coating)
Instructions:
Preheat the oven to 200 degrees Celsius.
1. In an oven-proof skillet, heat the oil and add the shallot. Fry for 1-2 minutes and add the spinach. Sauté for a couple of minutes until it has reduced its volume.
2. Chop the asparagus in 3-4 cm pieces. Add the asparagus, garlic and mushrooms to the pan and sauté for 2-3 minutes.
3. In a medium-sized bowl, beat the eggs. Add the milk and thyme, season with salt and pepper and stir well. Pour this mixture over your veggies and cook for a few minutes, until the rims are just beginning to set. Then, place the skillet in the middle of the oven. Bake for approximately 10 minutes or until the eggs are set. If the top is colouring too quickly, you can cover it with a sheet of aluminium foil to prevent it from burning.
4. Remove from the oven and if you like, sprinkle with grated cheese. Serve with crusty bread.
This dish is pretty versatile - it works either warm or cold (I was doubtful at first but it’s true!), and can be had for breakfast, lunch or dinner.
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