Mushroom Asparagus Frittata

This frittata recipe is so easy – great for brunch or if you want breakfast for dinner! Eggs, vegetables, and some savory cheese come together in one pan for a delicious healthy meal. Enjoy!

Ingredients (makes 4 servings):

• Olive oil
• 8 eggs
• 1 bunch asparagus
• 8 ounces sliced baby bella mushrooms
• 4 ounces goat cheese
• 1 shallot
• 1 tbsp Italian seasoning
• Salt and pepper to taste

Recipe:

• Preheat the oven to 400 degrees Farenheit. Thinly slice the shallot and chop the asparagus into bite size pieces.
• Add olive oil to a skillet over a medium heat that can go from stove to oven. Add the shallot and cook until softened. Add the asparagus and cook for about 5 minutes. Add the mushrooms and cook for another 5 minutes.

• Beat the eggs in a separate bowl. Season with salt, pepper, and Italian seasoning. Pour over the vegetable mixture. Cook over low heat until the edges of the eggs are set (about 5 to 8 minutes). Sprinkle the goat cheese over the eggs and bake in the oven until the frittata is cooked through (about 8 to 10 minutes).

• Cut into 4 pieces and serve.