Asparagus mushroom frittata

Asparagus Mushroom Frittata

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Great with herb butter bagels

1 cup asparagus pieces
1 cup sliced mushrooms
2 Tablespoons butter
5 eggs
1 Tablespoon sour cream
4 Tablespoons Parmesan cheese, grated
1/2 cup cheddar cheese, grated

Melt butter in 6-inch skillet and saute asparagus and mushrooms. In a separate bowl, mix eggs and sour cream, then pour into skillet. Sprinkle on shredded Parmesan cheese; use a spatula to mix in the cheese while making slits to let eggs cook. When eggs look cooked, sprinkle on cheddar cheese. Keep in 200-degree oven until ready to serve. Best to let it sit out for 5 minutes before cutting into wedges.


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