Asparagus & Mushroom Frittata

Nguyên liệu

• 2 thìa cà phê olive oil
• 6 lớn eggs
• 2 egg whites
• 1 chén sliced button mushrooms
• 1 chén asparagus , cut into 1-inch pieces
• 1/2 chén tomato , chopped
• 1/4 chén whole milk
• 1/2 thìa cà phê salt , divided
• 1/8 thìa cà phê black pepper
• 1 chén cooked quinoa
• 1/2 chén mozzarella cheese , shredded
• 3 thìa canh chopped basil, divided
• 1 thìa canh chopped parsley, for garnish

Cách làm

1. Preheat oven to 176°C.
2. In a 9-10in skillet, heat oil on medium high heat.
3. Place mushrooms and asparagus. Season with salt and sauté for 7mins or until mushrooms are browned and have released moisture.
4. Add tomatoes and sautee for another 3 minutes. Set aside.
5. In a bowl, whisk whole eggs, egg whites, milk, salt, and pepper.
6. Add eggs, cheese, basil and quinoa to the skillet of vegetables. Stir mildly to make sure the vegetables are evenly spread.
7. Place the skilled on the middle rack and bake for 20 minutes, or until eggs are set inside. Check for doneness after15 minutes to avoid over cooking. The heat will continue to cook the egg through.