Recipes and more

Browse through our blog to see the fantastic recipes we've collected to help you on your journey to a healthier you!

Not familiar with LillyPad? See our website or Facebook page to learn more about us.

Monday, 12 May 2014

Asparagus and Mushroom Frittata

This Phase 1 Asparagus and Mushroom Frittata offers a nice dinner option for egg lovers and vegetarians.


  • 2 tsp grapeseed oil
  • 2 cups asparagus, trimmed and cut to 1 inch pieces
  • 2 cups mushrooms, sliced
  • 8 eggs
  • 2 Tbsp dried chives, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Adjust or add spices to your taste (onion powder, garlic powder, etc)


  1. Arrange an oven rack 6 inches from the broiler. Preheat broiler to high.
  2. Heat 2 tsp of the grapeseed oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook for 2 minutes, stirring frequently. 
  3. Reduce the heat to medium-high and add the asparagus. Cook for 2 minutes more.
  4. While the mushrooms are cooking, in a bowl whisk together the eggs, chives, parsley, salt and pepper.
  5. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 2 minutes.
  6. When the eggs are set, put the pan under the broiler for 2 & 1/2 to 3 minutes or until frittata is golden brown. 

Makes 2 servings (protein + 2 cups vegetables) for Phase 1.

No comments:

Post a Comment