Asparagus, Mushroom

and Spinach Frittata

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low-carb
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low-carb
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Instructions

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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.

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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.

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3 Add asparagus

Add the asparagus and fry for 2 minutes further.

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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.

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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.

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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.

Tips for fussy eaters

Great as a sandwich filling.

Pro tip

Don't rush, cooking the frittata over a high heat will make it burn.

A true classic!

Cooking Time: 20 min

Cals 351 · Prot 20 · Carbs 7.2 · Fat 23.8

Ingredients

Number of people

Green asparagus, thin 250.00 Grams
Mushroom 250.00 Grams
Fresh parsley 20.00 Grams
Olive oil 2.00 Tbsp
Eggs 6.00 Pieces
Cooking cream 50.00 ML
Grated cheddar cheese white 60.00 Grams
Baby spinach 40.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

A true classic!

Cooking Time: 20 min

Cals 351 · Prot 20 · Carbs 7.2 · Fat 23.8

Instructions

photo

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.

photo

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.

photo

3 Add asparagus

Add the asparagus and fry for 2 minutes further.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Great as a sandwich filling.

Pro tip

Don't rush, cooking the frittata over a high heat will make it burn.

Ingredients

Number of people

Green asparagus, thin 250.00 Grams
Mushroom 250.00 Grams
Fresh parsley 20.00 Grams
Olive oil 2.00 Tbsp
Eggs 6.00 Pieces
Cooking cream 50.00 ML
Grated cheddar cheese white 60.00 Grams
Baby spinach 40.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
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