Italian Asparagus and Mushroom Frittata
Hi Mom, welcome to our recipe website. Our recipe this time is Italian Asparagus and Mushroom Frittata, hopefully our recipe can inspire cuisine for your family
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
1 (9 ounce) package sliced fresh mushrooms
salt and freshly ground black pepper to taste
1/3 cup dry white wine
1/3 cup milk
3 tablespoons freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley
1Preheat the oven to 350 degrees F (175 degrees C).
2Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic.
3Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms.; stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven.
4Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.