Italian Asparagus And Mushroom Frittata - cooking recipe

Ingredients
    2 tablespoons extra-virgin olive oil
    1 clove garlic, peeled
    1/2 bunch asparagus, trimmed and cut into 1-inch pieces
    1 (9 ounce) package sliced fresh mushrooms
    salt and freshly ground black pepper to taste
    1/3 cup dry white wine
    4 eggs
    1/3 cup milk
    3 tablespoons freshly grated Parmesan cheese, divided
    1 tablespoon chopped fresh parsley
Preparation
    Preheat the oven to 350 degrees F (175 degrees C).
    Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic.
    Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms.; stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven.
    Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.

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