Frittata with Porcini Mushrooms and White Asparagus
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Frittata with porcini mushrooms and white asparagus
Ingredients
- Canned White Asparagus - 10.6 oz
- Porcini Mushrooms - 10.6 oz
- Chicken Egg - 6 pieces
- Butter - 1.8 oz
- Spanish onions - 1 head
- Garlic - 2 cloves
- Lemon - ¼ pieces
- Vegetable Oil - 0 fl oz
- Parsley - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Edam Cheese - 1.8 oz
Step by Step guide
Step 1
Peel the asparagus, trim the thick, tough ends, and cut it into pieces as desired. Similarly, chop the white mushrooms into random sizes. Finely chop the red onion, parsley, and garlic.
Step 2
In a deep skillet that can later go in the oven (meaning no plastic parts and no long handle), melt butter mixed with vegetable oil. Sauté the onion in this oil until soft, then add the mushrooms and cook until most of the liquid released by the mushrooms has evaporated. Then add the garlic and asparagus, and stir-fry for two minutes.
Step 3
In a deep bowl, lightly beat the eggs, season with salt and pepper, add chopped parsley, grated cheese, and mix with the sautéed onions, mushrooms, and asparagus.
Step 4
Transfer the mixture back to the skillet and sauté for another two minutes, then place it in an oven preheated to 356°F for fifteen minutes.
Step 5
Remove from the oven, let cool for five minutes, slice into pieces, and serve.
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