The other day I made Roasted Asparagus and Mushrooms as a side dish for dinner. Truly a match made in heaven. Healthy, earthy satisfying and quick. And, I said to make extra. One reason is so that you can make this Roasted Asparagus and Mushroom Frittata.
I have already extolled the many virtues of a frittata in my New Mexico Frittata post. They are perfect for using up leftover vegetables. Cook once and you have a portable breakfast that heats up in the microwave beautifully for the next couple of days. This version of a frittata uses leftover mushrooms and asparagus.
Let’s get to it then! You will need six eggs, the leftover asparagus and mushrooms, shredded smoked cheese, a slice of bread (cubed) and a dash of milk.
Start out by whisking the eggs along with the milk until they are mixed well and a bit frothy. Adding some air here will give you a fluffier frittata. Add in the veggies. I usually don’t add salt and pepper. The veggies seem to have enough seasoning. Now, coat a medium size (9 inch) cast iron or oven proof non-stick skillet with some non-stick cooking spray. Make sure to coat the sides. Pour your egg mixture into the skillet. Place your cubed bread evenly in the eggs. Sprinkle some grated cheese over the top. Just eye-ball it as to how much cheese you like.
About the cheese. I have discovered the most amazing shredded cheese, Kraft Smokey Bacon Cheddar. I made a special trip to Walmart the other day to load up on it. Bacon and smoke and cheese. Does it get any better? Any cheese will do, but if you want to really boost the flavor of this dish, I highly recommend this one.
Pre-heat your oven to 325° F (165° C). Start the frittata by cooking the eggs on the stovetop over medium low heat. Cook until the eggs set and start to pull away from the edge of the skillet. It should look like this.
It won’t be set in the middle. This should take about 7 minutes. It’s important to take your time here and cook the eggs slowly so that they don’t burn on the bottom. At this stage, place the frittata on the middle rack of your oven and bake it another 7 to 10 minutes. You want it solid in the middle and lightly browned.
Remove it from the oven and let it cool for just a few minutes. Then take a spatula and loosen the sides and bottom. Slide the frittata out onto a cutting board or serving plate. Slice it like a pie and serve hot or at room temperature. Serve this for breakfast, lunch or even an appetizer.
Roasted Asparagus and Mushroom Frittata
This frittata is a healthy, satisfying way to use leftover roasted asparagus and mushrooms. Adding smoked cheese boosts the flavor right over the top.
- 6 eggs
- 2 tbsp milk
- 1 to 1 1/2 cups roasted asparagus and mushrooms roughly chopped
- 1 slice day old bread cubed
- 1/4 cup shredded smoked cheese I recommend Kraft Smokey Bacon Cheddar
Preheat oven to 325°F (165°C)
In a medium bowl, mix eggs and milk together until slightly frothy. Add in chopped veggies.
Pour egg mixture into a well oiled medium size cast iron skillet or oven proof non-stick skillet.
Place bread cubes evenly into eggs. Spread cheese evenly over the top of everything.
Cook on stovetop over medium-low heat about 7 minutes, or until the sides are just cooked and begining to pull away slightly from the edge of the skillet.
Place the skillet in the oven to finish cooking. Cook another 10 minutes or until the eggs are fully set in the middle and the top of the frittata is lightly brown.
Remove from oven and allow to cool for a minute or two. Loosen sides and bottom with a spatula. Slide the frittata out of skillet and onto a serving dish or board. Slice like a pie.
Serve hot or at room temperature.
I do not add salt and pepper to this recipe because I find that the vegetables plus the cheese have ample seasoning.