Gluten Free Asparagus, Mushroom & Basil Frittata Recipe
Begin the day with a wedge of vegetable-laden frittata packed with fresh ingredients.
Servings: 4 Servings
Calories: 246kcal
Ingredients
- 10 large eggs
- ½ cup unsweetened almond milk
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup diced yellow onion
- ½ pound asparagus trimmed and cut into 2-inch pieces
- 1 cup sliced mushrooms
- 2 garlic cloves minced or finely grated
- ¼ cup thinly sliced fresh basil
Instructions
- Preheat the oven to 375ºF. In a large bowl, whisk the eggs and milk together with a generous pinch of salt and pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Tilt the pan so the oil coats the bottom and sides of the pan. Add the onion and cook, stirring occasionally, for 2 minutes. Add the asparagus and mushrooms. Cook, stirring occasionally, for 2 minutes. Season with a pinch of salt and pepper. Add the garlic and stir for 1 minute. Pour the egg mixture over the vegetables. Allow to cook, undisturbed, for 1-2 minutes.
- Transfer to the oven and bake for 10-15 minutes or until set. Sprinkle with sliced basil, cut into wedges, and serve.
Nutrition
Calories: 246kcal | Carbohydrates: 5g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 409mg | Sodium: 200mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 5.2mg | Calcium: 118mg | Iron: 3.3mg