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Asparagus & Mushroom Frittata

Asparagus & mushroom fritata
Asparagus & mushroom fritata

Asparagus & Mushroom Frittata

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March 27, 2017

I am really into good good breakfasts lately like extra good.  So I had some asparagus and mushrooms and this really amazing vegan coconut herb cheese I got from Whole Foods (not sponsored). I thought it would go great with eggs so this frittata was born. Frittata's are super easy I have made many different ones but noticed I never put a recipe up, so here we go.  You can make this the night before and have it for breakfast .. or lunch or dinner really anything, It makes for a great meal no matter what. You can do any variation of vegetables in this so it is very versatile yet easy and tasty. So get up and make this so you can have it for breakfast tomorrow or dinner tonight 🙂 .

  • Prep: 10 mins
  • Cook: 20 mins
Asparagus & mushroom fritata

Ingredients

6 Eggs

1/4 cup unsweetened plain almond milk

Sautee

2 Potatoes

1/2 Medium onion diced

1 1/4 cups of Asparagus sliced into bite sized pieces

1 1/4 cups Mushrooms sliced

1 Vegan coconut herb cheese ( I used Chao)

Salt & Pepper to taste

1 tbsp Garlic minced

2 tbsp Basil

Directions

1In a large skillet or cast iron skillet sautee potatoes and veggies be sure to season with some salt and pepper.

2In a small bowl mix 6 eggs and almond milk season with salt, pepper, herbs, garlic.

3Once potatoes are just about cooked pour egg over veggies and add cheeze on top. Let the sides firm up a bit and stick in oven for 8-10 minutes.

4Once cooked let cook for a few minutes then serve & enjoy 🙂

Optional: Add a balsamic vinegar drizzle

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