Asparagus, Goat Cheese & Mushroom Frittata
I’d like to consider myself a quiche queen, and, lately, I have been cutting back on bread. So I’ve have been on my cutting back on the quiche. However, I am loving this new found frittata life. What I love about creating a frittata is that it’s fail-proof. It’s the perfect breakfast or afternoon snack. You can create various frittatas with some of your favorite ingredients. Below is the recipe for the best asparagus, goat cheese, mushroom, and basil frittata.
I hope that you enjoy some of my favorite ingredients and this tasty recipe! Enjoy!
Asparagus, Goat Cheese, Mushroom, and Basil Frittata
Ingredients 8 eggs 1 bundle of basil 1 bundle of asparagus 1 cup of milk 1 cup of goat cheese crumbles 1 cup of shaved parmesan cheese 2 cups of mushrooms 1/2 red onions 3 Tablespoons of olive oil Salt and pepper to taste Directions Preheat oven to 375 In a pan, add olive oil sautĆ© mushrooms and asparagus for 10 mins Set aside Beat eggs add sautĆ©ed mushrooms, asparagus, 1/2 cup parmesan cheese, milk& goat cheese Add salt and pepper (to taste) Coat the inside of the baking dish with oil olive (7×11-inch) Pour a mix into baking dish Bake for 30-35 minutes or until tooth pick comes out clean Top with remaining goat cheese, basil, and parmesan cheese, red onion Serves 6
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