Smoked mozzarella and asparagus Frittata - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Smoked mozzarella and asparagus Frittata! A quick and easy dinner that is ready in under 45 minutes! Sprinkle Asparagus and Fresh Mozzarella Frittata with chives or chopped green onions and serve hot. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water. Simple, healthy and easy Asparagus,Mushroom and Mozzarella Frittata. Crunchy and creamy vegetarian breakfast frittata. You also get your veggies with this wholesome frittata.
Mozzarella melts easily and gives this dish a lot of creaminess.
It can be made in advance and kept in the fridge.
Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board.
You can cook Smoked mozzarella and asparagus Frittata with 6 Ingredients and 3 steps. See the following guide!
Ingredients for Smoked mozzarella and asparagus Frittata:
- 4-5 eggs depending on size.
- 1 small onion, sliced.
- About 100 g of smoked mozzarella cheese or similar.
- Few asparagus tips, washed and chopped.
- olive oil.
- to taste salt.
Slice the frittata into wedges and serve hot or at room temperature. Sprinkle the asparagus mixture on top of the eggs and top the frittata with mozzarella. Smoked gouda, goat cheese, or a mix of cheeses would be good. The fresh flavor of asparagus and dill combined with smoky salmon is sure to make this Asparagus and Smoked Salmon Frittata your new anytime meal solution.
Step by step how to cook Smoked mozzarella and asparagus Frittata:
- Heat oil in a small pan, sweat off the onions. Meanwhile, chop cheese and asparagus into small pieces and beat the eggs in a bowl or jug. Add asparagus and turn on the grill.
- After a few minutes add the beaten eggs and cheese. Give a mix with a fork and then let it cook for about 5 minutes until it starts to set and firm up. Finish off under the grill.
- Leave to rest a bit on a wire rack and enjoy 😊.
Eggs, Gruyere or Swiss cheese, shallots, and asparagus. Used mozzarella cheese because I didn't have Guyere cheese when I made this dish. Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Drain and plunge asparagus into ice water; drain and pat dry.