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.
Course Breakfast
Cuisine American, Italian
Keyword Asparagus, Baby Bella Mushrooms, Breakfast, Eggs, Frittata, Green Tomatoes, Mushroom, Mushrooms, Roma Tomatoes, Tomato
avocado oil sprayor any cooking spray of your choice
1cupmushroomssliced
1cupasparaguschopped into bite-sized pieces
1roma tomatosliced
1teaspoonsaltdivided
1teaspoonblack pepperdivided
Instructions
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.
Notes
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®.Recipe URL: https://cookingwithfudge.com/mushroom-asparagus-tomato-frittata/