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Breakfast: Asparagus Mushroom Frittatta
Colorful, nutritious and flavorful breakfast or lunch.
This recipe includes superfoods such as:
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Get it now →Ingredients
4 oz cottage cheese
4 large eggs
1 tsp ground mustard
0.12 tsp cayenne pepper
1 tbsp hazelnut oil
1/2 lb asparagus
1/2 cup pieces or slices mushrooms
1/2 cup chopped onion
1/2 cup baby spinach
1/2 cup chopped red pepper
Instructions
1. Preheat oven to 400° F (200° C). Chop asparagus into 1/2" pieces and steam for five minute. Set aside.
2. In large bowl, whisk eggs until smooth and incorporate pinch of cayenne, ground mustard. Stir in red pepper and pour into oven proof pan.
3. Over medium-high heat, sauté mushrooms and onion in oil until soft, about five minutes. Add baby spinach in last minute, until it wilts. Stir in asparagus. Mix until spinach wilts.
4. Turning heat down to medium, pour egg mixture over vegetables and cook, not stirring, until edges are set and middle is starts to bubble, about 5-7 minutes.
5. Transfer pan to oven and bake 5-7 minutes, or until eggs are just set, or barely jiggly. Do not overcook!
6. Take out and let sit for 2 minutes, then take a plate and put it over the top of the pan.
7. Flip it upside down, releasing frittatta (unless your pan sticks then just cut wedges out of pan). If browned on bottom, then take another plate and flip it over again for prettier presentation.
8. Serve with tomato slices or salsa.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 164 kcal | ||
| Fat 10.08 g | ||
| Carbohydrate 7.23 g | ||
| Protein 12.02 g | ||
| Iron 56 mg | ||
| Calcium 29 mg | ||
| Cholesterol 216 mg | ||
| Monounsaturated Fat 5.09 g | ||
| Polyunsaturated Fat 1.23 g | ||
| Saturated Fat 2.67 g | ||
| Sodium 190 mg | ||
| Sugar 3.39 g | ||
| Potassium 329 mg | ||
| Vitamin A 134 mcg | ||
| Vitamin C 274 mg | ||
| Fiber 2.2 g | ||
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