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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
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115 g asparagus 1 Tbsp. (15 mL) butter 50 g cremini mushrooms 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

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2
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 115 g
    asparagus
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    PRODUCT OF MEXICO, No. 1 GRADE OR PRODUCT OF PERU, No. 1 GRADE 8.80/kg


  • 1 Tbsp.
    (15 mL)
    butter
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  • 50 g
    cremini mushrooms
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    BROCCOLI

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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 50 mL
    cooking cream
  • 50 g
    feta
  • 60 g
    swiss cheese
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 1
    mini cucumber
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    $14.99 ea.

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  • 4
    egg
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  • 1
    yellow onion
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  • 60 g
    kalamata olives
  • 2
    Tomato
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 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

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