Cheesy Frittata with Spinach, Asparagus and Mushrooms

Cheesy Frittata with Spinach, Asparagus and Mushrooms

Gluten Free

Basic Information

  • Servings: 4
  • Ready in: 50 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 80.07
  • Health score: 28.00
  • Weight Watcher points: 13.00

Summary

The recipe Cheesy Frittata with Spinach, Asparagus and Mushrooms can be made in roughly 50 minutes. One serving contains 416 calories, 28g of protein, and 29g of fat. This gluten free, primal, and ketogenic recipe serves 4 and costs $3.17 per serving. 1 person found this recipe to be tasty and satisfying. Not a lot of people really liked this main course. A mixture of butter, olive oil, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you might also like recipes such as Spinach Asparagus Frittata, Cheesy Spinach & Bacon Frittata, and Asparagus, Spinach, and Feta Cheese Frittata.

Ingredients

  • butter
    butter2 tablespoons
  • olive oil
    olive oil1 tablespoon
  • leek
    leek1
  • spinach
    spinach5 ounces
  • asparagus
    asparagus12 ounces
  • cremini mushrooms
    cremini mushrooms8 ounces
  • eggs
    eggs5
  • egg whites
    egg whites4
  • fontina cheese
    fontina cheese1.25 cup
  • parmesan cheese
    parmesan cheese0.25 cup
  • pepper flakes
    pepper flakes0.125 teaspoon
  • paprika
    paprika0.125 teaspoon
  • kosher salt
    kosher salt0.25 teaspoon
  • pepper
    pepper0.25 teaspoon
  • flat-leaf parsley
    flat-leaf parsley0.25 cup
  • basil
    basil0.25 cup
  • thyme
    thyme1 teaspoon
Instructions

Step 1

Preheat oven to 325.In a 10-inch ovenproof skillet over medium heat, saute the leek in butter and olive oil until soft.Increase the heat to medium-high and add the asparagus and mushrooms.

Step 2

Saute for 3 minutes.Meanwhile, boil some water and wilt the spinach leaves.Wring dry, being sure to get rid of the excess moisture.Chop the leaves, and add the spinach to the rest of the vegetables and sprinkle with a bit of salt and pepper.In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, 1/8 cup Parmesan, seasonings, and the fresh herbs.

Step 3

Add to saute pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.

Categories

Dish Types: lunch, main course, morning meal, brunch, main dish, breakfast, dinner

Diets: gluten free, primal, ketogenic

Source Information

Source: Foodista

License: CC BY 3.0

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