Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Mushroom and Asparagus Frittata with Tomato and Olive Salad https://www.metro.ca/userfiles/image/recipes/frittata-aux-asperges-et-champignons-avec-salade-de-tomates-et-olives-10881.jpg PT25M PT20M PT45M
Preheat oven to 400°F.Mince the onion and slice the mushrooms, then fry in butter in a large oven-safe pan over medium heat for about 5 minutes or until soft.Prepare the asparagus.Break off the hard ends of the asparagus and discard them.Cut asparagus in small rounds.Place small rounds in the pan with the mushrooms.Cover, turn off the heat and let sit for 2 minutes.Prepare the egg mix.In a bowl, mix the eggs, the swiss cheese, the olive oil and the cream.Cook the frittata.Add the mixture to the pan.Season with salt and pepper to taste, mix and bake for 15 minutes.Make the salad and serveMeanwhile, dice the tomatoes, cut the feta, cut the olives and mix in a large bowl with the cucumber rounds.Add some olive oil, vinegar and salt to taste.Remove the frittata and cut into triangles.Serve with the tomato salad.Source: Missfresh.com
2
0 0 0 0
115 g asparagus 1 Tbsp. (15 mL) butter 50 g cremini mushroom 50 mL cooking cream 50 g feta 60 g Swiss cheese 1 Tbsp. (15 mL) olive oil 1 mini cucumber 4 egg 1 yellow onion 60 g kalamata olives 2 Tomato 1 tsp. (5 mL) red wine vinegar
Mushroom and Asparagus Frittata with Tomato and Olive Salad

Mushroom and Asparagus Frittata with Tomato and Olive Salad

Rate this recipe
0 Vote
2
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 115 g
    asparagus
  • 1 Tbsp.
    (15 mL)
    butter
  • 50 g
    cremini mushroom
  • 50 mL
    cooking cream
  • 50 g
    feta
  • 60 g
    Swiss cheese
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1
    mini cucumber
  • 4
    egg
  • 1
    yellow onion
  • 60 g
    kalamata olives
  • 2
    Tomato
  • 1 tsp.
    (5 mL)
    red wine vinegar
Imprimer ma sélection

Preparation

Preheat oven to 400°F.

Mince the onion and slice the mushrooms, then fry in butter in a large oven-safe pan over medium heat for about 5 minutes or until soft.

Prepare the asparagus.

Break off the hard ends of the asparagus and discard them.

Cut asparagus in small rounds.

Place small rounds in the pan with the mushrooms.

Cover, turn off the heat and let sit for 2 minutes.

Prepare the egg mix.

In a bowl, mix the eggs, the swiss cheese, the olive oil and the cream.

Cook the frittata.

Add the mixture to the pan.

Season with salt and pepper to taste, mix and bake for 15 minutes.

Make the salad and serve

Meanwhile, dice the tomatoes, cut the feta, cut the olives and mix in a large bowl with the cucumber rounds.

Add some olive oil, vinegar and salt to taste.

Remove the frittata and cut into triangles.

Serve with the tomato salad.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.