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+ servings
Servings: 4

Asparagus And Mozzarella Frittata

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Asparagus,Mushroom and Mozzarella Frittata - the perfect nutritious, low-carb, keto breakfast for spring. Packed with veggies, this frittata is a family favorite.
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  • 6 medium eggs
  • 1/4 cup half and half
  • 10 large chopped asparagus — (make sure you trim the ends)
  • 3 medium white mushrooms sliced thin
  • 1 cup shredded mozzarella cheese — (can use gouda, Havarty or American cheese)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 -2 tsp butter


  1. Melt butter in a 10 inch oven proof skillet and add mushrooms. Cook them on medium heat for 4-5 minutes, until water released, almost disappears. Add asparagus and ook on medium-low for 2-3 more minutes.
  2. Meanwhile mix eggs, salt, pepper and half and half in a bowl and pour mixture over asparagus. Cook on medium heat, until almost set, but still runny on top and evenly spread cheese. Transfer to the oven to broil until cheese is melted and lightly browned for 4-5 minutes. Keep an eye on it so it doesn't burn. (If you don't have an oven proof skillet, transfer frittata to a round pan, lined with foil. It should transfer easily, since it is mostly cooked).
  3. Transfer to a serving plate and cut into wedges.
Course: Asparagus And Mozzarella Frittata
Cuisine: bulgarian

Nutrition Information

Calories: 210, Fat: 14g, Saturated Fat: 6g, Cholesterol: 273mg, Sodium: 858mg, Potassium: 260mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 1g, Protein: 16g, Vitamin A: 900%, Vitamin C: 2.6%, Calcium: 204%, Iron: 2.3%