Asparagus-and-Mushroom Frittata

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 (4-ounce) package presliced exotic mushroom blend
  • 1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
  • 2 large eggs
  • 3 large egg whites
  • 2 tablespoons chopped dried chives
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded pecorino Romano cheese, divided

Description

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