All About This Mushroom, Asparagus, And Tomato Frittata
This Mushroom, Asparagus, And Tomato Frittata is so easy to whip together, and it makes for a delicious breakfast meal prep for the week ahead. It’s also a great dish to take to a brunch with girlfriends, or even a teacher appreciation breakfast.
What Is A Frittata?
A frittata is a crustless quiche that includes eggs, dairy, and other ingredients such as meats, cheeses, vegetables, or herbs. Not only are frittatas delicious and healthy, they also are a great way to get creative with what you add in! Additionally, if you have any ingredients in your refrigerator that are about to go bad, you can just chop everything up, throw it in, and you’re all set!
For the dairy portion of this dish, you can use milk (or any milk alternative you might like such as almond or cashew milk!) or plain Greek yogurt.
What You’ll Need
- Unsweetened almond milk
- Avocado oil spray (or any cooking spray of your choice)
- Mushrooms (I like using baby bella, but any kind will do)
- Roma tomato
How To Make This Mushroom, Asparagus, And Tomato Frittata
Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs and milk and season with salt and pepper.
In a frying pan over medium heat, saute the mushrooms and asparagus in avocado oil spray for a few minutes until tender. Season with salt and pepper.
Spray a baking dish with avocado oil spray and transfer the mushrooms and asparagus into it. Pour the egg mixture over the vegetables. Top with sliced tomatoes.
Bake for 15-20 minutes until the eggs are just set. Cut into four slices and serve.
I like to serve this frittata with some fresh fruit. I find that it balances out the savory components of the dish really well, and you can feel good about adding an extra serving of fruit to your day!
Prepping, Storing, And Freezing Instructions
If I’m making this frittata for an early morning event, I’ll go ahead and assemble it the night before, leaving off the tomatoes. In the morning, I’ll add the tomatoes and pop it in the oven. By the time I’m ready to go, I’ve got a piping hot frittata in hand as I walk out the door!
If you’re making this for breakfast for the week ahead, just put the baking dish in the refrigerator for the week. Alternatively, if you prefer to freeze it, I would recommend freezing it in individual portions wrapped in plastic wrap or aluminum foil. Then, night before you want to eat it, you can put your serving in the refrigerator to thaw overnight. In the morning, you can microwave it for about 40-50 seconds, or you can even pop it in the oven. SO EASY.
This Mushroom, Asparagus, And Tomato Frittata makes four servings. Each serving comes out to 113 calories, 3 WW Green SmartPoints®, 0 WW Blue SmartPoints®, and 0 WW Purple SmartPoints®.
More Breakfast Ideas
Mushroom, Asparagus, And Tomato Frittata
- Large bowl
- Whisk or fork
- Frying pan
- Baking dish
- 6 eggs
- 1/4 cup unsweetened almond milk
- avocado oil spray or any cooking spray of your choice
- 1 cup mushrooms sliced
- 1 cup asparagus chopped into bite-sized pieces
- 1 roma tomato sliced
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- Preheat your oven to 350 degrees.
- In a large bowl, whisk together the eggs and milk and season with half of the salt and pepper.
- In a frying pan over medium heat, saute the mushrooms and asparagus in avocado oil spray for a few minutes until tender. Season with the remaining salt and pepper.
- Spray a baking dish with avocado oil spray and transfer the mushrooms and asparagus into it.
- Pour the egg mixture over the vegetables.
- Top with sliced tomatoes.
- Bake for 15-20 minutes until the eggs are just set.
- Cut into four slices and serve.