Everyone (omnivores included) need a go-to frittata recipe. Perfect for a weekday breakfast for one or a weekend brunch for the family, this easy recipe is fantastic both hot and cold. Not a fan of mushrooms? Mix it up and add your favorite veg - the variations are endless!
Time: 30 minutes
- 1 Tbsp grapeseed oil
- ¼ yellow onion, diced
- 1 cup asparagus, chopped
- 2 cups crimini mushrooms, sliced
- 2 sprigs rosemary, leaves only, minced
- 2 sprigs savory, leaves only, minced
- ½ tsp Kosher salt
- 5 grinds black pepper
- 2 eggs
- 5 egg whites
- 1 dash kosher salt
- 1 dash red chili flakes
Preheat oven to 400F.
In medium ovenproof sauté pan, heat grapeseed oil on high heat until slick and shiny.
Add onion, asparagus, mushrooms, rosemary and savory with salt and pepper.
Sauté 4-5 minutes until onions are translucent.
In small bowl, whisk together eggs, egg white, kosher salt and red chili flakes.
Pour egg mixture over vegetables in sauté pan and immediately place in oven.
Bake 15-20 minutes until egg has solidified. Let cool 5 minutes.