Mushroom & Asparagus Frittata
This recipe features an Iowa favorite - the morel mushroom!
Mushroom & Asparagus Frittata
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Category
Breakfast & Brunch
Cuisine
Italian
Ingredients
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8 Eggs
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1/4 C. Milk
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1 tsp. Garlic, Minced (Reconstituted)
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1/2 tsp. Sea Salt, Fine
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1/2 tsp. Black Pepper, Fine Ground
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1 Shallot, Chopped
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1/2 C. Asparagus (Chopped)
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1 C. Cremini Mushrooms (Sliced)
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1/2 C. Morel Mushrooms (Sliced)
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1/3 C. Mozzarella Cheese (Grated)
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1/2 tsp. Tarragon Leaf
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1 Tbsp. Extra Virgin Olive Oil
Directions
Preheat oven to 400°F.
Using a whisk, combine the eggs, milk, and reconstituted garlic and set aside.
Place the olive oil in an ovenproof skillet and heat on the stove over medium heat. Add the chopped shallot, sea salt, and black pepper and cook for 3-4 minutes until the shallot is softened. Add in the mushrooms and the tender parts of the asparagus and cook for 7-9 more minutes or until the mushrooms and asparagus are tender. Add the tarragon.
Add the egg mixture to the skillet and tilt to spread it evenly across the pan. Top with the mozzarella cheese and bake for 17-18 minutes, or until the eggs are fully set.
Recipe Note
If fresh morel mushrooms are out of season, substitute our dried Morel Mushrooms by reconstituting them (soak them in hot water) before using.