Asparagus and mushroom frittata

Asparagus and mushroom frittata

30 Min. Active
30 Min. Total
265 kcal per person
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: Fat: 19 g, Carbohydrate: 3 g, Protein: 20 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Frying pan
  • Measuring cup
  • Paring knife
  • Scissors
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

200 g mushrooms
250 g mini asparagus
100 g feta

Egg mixture

8 fresh eggs
½ bunch chives
¼ tsp salt
a little pepper

Frittata

1 tbsp olive oil
¼ tsp salt

How it's done

The kids can help at the marked areas .

Vegetables

200 g mushrooms
250 g mini asparagus
100 g feta

Thinly slice the mushrooms, cut the asparagus in half lengthwise. Crumble the feta.

Egg mixture

8 fresh eggs
½ bunch chives
¼ tsp salt
a little pepper

Beat the eggs in a measuring cup. Finely chop the chives with scissors, whisk into the eggs along with the salt and pepper.

Frittata

1 tbsp olive oil
¼ tsp salt

Heat the oil in a non-stick frying pan. Stir fry the mushrooms and asparagus for approx. 5 mins., season with salt. Reduce the heat. Pour in the egg mixture. Scatter the feta on top. Cover the frittata and leave to solidify for approx. 15 mins.

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