Asparagus and Mushroom Frittata

Ingredients:

1 tbsp organic grass fed butter

3 tbsp olive oil

225 g (8 oz) fresh asparagus, trimmed and cut into 2.5-cm (1 inch) pieces

225 g (8 oz) fresh mushrooms, sliced

6 organic free range eggs

1 tbsp water

1 tsp chopped fresh thyme

3 tbsp freshly grated Parmesan

1/3 cup shredded mozzarella

Method:

Preheat oven to 165 °C (360 °F).

Melt butter in an ovenproof frying pan over medium heat. Stir in olive oil and asparagus. Cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms and continue cooking for about 5 minutes.

In a medium bowl, whisk together eggs, water and thyme. Pour into the frying pan and reduce heat to low. Cover and cook for 5 minutes.

Transfer the frying pan to the preheated oven. Bake for 10–15 minutes, until eggs are no longer runny. Top with Parmesan and mozzarella. Turn on the oven grill and grill until cheeses are melted and lightly browned.

Serve with a large green salad.

Adapted from Chef Jimmy Boswell

#vegetarian #eggs #dinnerrecipes