Asparagus, Mushroom

Name: Asparagus, Mushroom and Spinach Frittata
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Thin asparagus; 250 Grams of Mushroom; 20 Grams of Fresh parsley; 2 Tbsp of Olive oil; 6 Pieces of Organic Eggs; 200 ML of Cooking cream; 60 Grams of Grated cheddar; 40 Grams of Baby spinach; 1 Tsp of Salt; 1 Tsp of Black pepper

and Spinach Frittata

A true classic!

Cals 334 · Prot 14 · Carbs 12 · Fat 27

Vegetarian

Low Carb

20 min

Asparagus, Mushroom and Spinach Frittata

A true classic!

Cals 334 · Prot 14 · Carbs 12 · Fat 27

Vegetarian

Low Carb

Ingredients

Thin asparagus

250 Grams

Mushroom

250 Grams

Fresh parsley

20 Grams

Olive oil

2 Tbsp

Organic Eggs 5*

6 Pieces

Cooking cream 4*

200 ML

Grated cheddar 4*

60 Grams

Baby spinach

40 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*5 Eggs, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1381 / 334
Fats (g)	26.5
of which saturated (g)	17.7
Carbohydrates (g)	12
of which sugars (g)	6.7
Fibers (g)	3.8
Proteins (g)	13.5
Salt (g)	0.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Rinse asparagus and remove its woody stems. Slice it into 2.5 cm/1 inch sticks. Clean and slice mushrooms. Roughly chop parsley.

2 Fry mushrooms

Heat oil in a pan over medium heat. Once hot, add the mushrooms and fry for for 5-8 min or until browned.

3 Add asparagus

Add the asparagus and fry for 2 minutes further.

4 Whisk eggs

Meanwhile, crack the eggs into a large bowl and whisk thoroughly. Add the cooking cream, chopped parsley, grated cheddar cheese and baby spinach leaves. Season with salt and pepper.

5 Cook frittata

Pour the egg mixture over the mushrooms and asparagus, shaking the pan to evenly distribute the mixture. Reduce the heat to low and cook the frittata, without stirring, for 5-6 minutes or until it begins to set.

6 Flip, slide and serve

Place a large plate or a second frying pan on top of the frittata. Quickly flip the frittata onto the plate / frying pan. Slide the frittata back into the original pan, uncooked side down. Cook for 5 min further or until set but not dry. Transfer the frittata to a serving plate and let cool for 5-10 min before serving.

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