Frittata with porcini mushrooms and white asparagus

4 servings

30 minutes

Frittata with white mushrooms and white asparagus is a refined dish of Italian cuisine that combines the tenderness of eggs, the aroma of forest mushrooms, and the sophistication of white asparagus. Italians traditionally prepare frittata as a quick yet nutritious breakfast or light dinner. Its history dates back to times when shepherds and farmers used simple ingredients to create delicious and hearty meals. The delicate texture of the egg base perfectly complements the juicy asparagus and rich flavor of white mushrooms, while the addition of Edam cheese adds creaminess and depth of flavor to the dish. This versatile treat can be served warm or chilled, as a standalone dish or an accompaniment to salads and bread. Frittata is the essence of simplicity and elegance in Mediterranean cuisine, highlighting its natural and fresh flavors.

Energy value per serving

• Calories: 382.4
• Proteins: 19.5g
• Fats: 29.8g
• Carbohydrates: 8.2g

Ingredients

• White asparagus: 300 g
• White mushrooms: 300 g
• Chicken egg: 6 pc
• Butter: 50 g
• Red onion: 1 head
• Garlic: 2 clove
• Lemon: 0.3 pc
• Vegetable oil: 20 ml
• Parsley: 10 g
• Salt: to taste
• Ground black pepper: to taste
• Edam cheese: 50 g

Cooking steps

1. Peel the asparagus, trim the thick ends, and cut it randomly. Also, cut the white mushrooms randomly. Finely chop the red onion, parsley, and garlic.

   Required ingredients:

   • White asparagus: 300 g
   • White mushrooms: 300 g
   • Red onion: 1 head
   • Parsley: 10 g
   • Garlic: 2 cloves

2. In a deep skillet that can later go in the oven (i.e., without plastic parts and without a long handle), melt butter mixed with vegetable oil. Sauté the onion in this oil until soft, add mushrooms, and cook until most of the liquid released by the mushrooms evaporates. Then add garlic and asparagus, and sauté, stirring, for two minutes.

   Required ingredients:

   • Butter: 50 g
   • Vegetable oil: 20 ml
   • Red onion: 1 head
   • White mushrooms: 300 g
   • Garlic: 2 cloves
   • White asparagus: 300 g

3. In a deep bowl, lightly beat the eggs, season with salt and pepper, add chopped parsley, grated cheese, and mix with fried onions, mushrooms, and asparagus.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley: 10 g
   • Edam cheese: 50 g
   • Red onion: 1 head
   • White mushrooms: 300 g
   • White asparagus: 300 g

4. Transfer the mixture back to the skillet and fry for another two minutes, then place in an oven preheated to 180 degrees for fifteen minutes.

5. Remove from the oven, let cool for five minutes, cut into pieces, and serve.