Easy Breakfast Frittata with Lemon, Asparagus, and Mushrooms
This easy breakfast frittata with lemon, asparagus, and mushrooms is a great way to change up your traditional breakfast routine. The flavors packed into this keto friendly recipe are over the top amazing and I know you will love it too!
Breakfast always seems like it’s the same, especially on the keto diet, but you don’t have to be ordinary any more. I was a little apprehensive when I was making this healthy breakfast frittata in a cast iron skillet recipe because I wasn’t sure if the lemon, asparagus, and mushrooms would work well together. Boy, was I surprised! They are PERFECT!
Here are a few photos we took while making this amazing (insert recipe name):
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Easy Breakfast Frittata with Lemon, Asparagus, and Mushrooms Recipe
This easy breakfast frittata is packed with so many delicious flavors. The lemon, asparagus, and mushrooms take this ordinary breakfast idea over the top!
Easy Breakfast Frittata with Lemon, Asparagus, and Mushrooms Recipe Ingredients
- 1 tablespoon of oil
- ½ cup of asparagus, roughly chopped
- 1 cup of mushrooms, sliced and chopped
- 1/3 cup of onions, chopped
- 6 eggs
- 1 cup of shredded mozzarella cheese
- zest of 1 lemon
- 1 tablespoon of Italian seasoning
- salt and pepper to taste
Easy Breakfast Frittata with Lemon, Asparagus, and Mushrooms Recipe Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, add eggs, cheese, lemon zest, and seasonings. Mix well to combine, and set aside.
- In a cast iron pan heat oil over medium-high heat and add in asparagus. Cook for 3-4 minutes, stirring often.
- Next, add in onions and mushrooms. Cook an additional 3-4 minutes, stirring often until asparagus has softened to your desired likeness. Remove pan from heat.
- Add egg mixture to the pan and put in the oven for 30 minutes, or until knife comes out clean. Serve.
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Easy Breakfast Frittata with Lemon, Asparagus, and Mushrooms Recipe Nutrition
Serves 8
Calories 102, Total C 3.1g, Fiber 0.6g, Net C 2.5g, Sugar 1.1g, Fat 5.6g, Protein 9.8g
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Easy Breakfast Frittata with Lemon, Asparagus and Mushrooms
Ingredients
- 1 tablespoon of oil
- ½ cup of asparagus roughly chopped
- 1 cup of mushrooms sliced and chopped
- 1/3 cup of onions chopped
- 6 eggs
- 1 cup of shredded mozzarella cheese
- zest of 1 lemon
- 1 tablespoon of Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, add eggs, cheese, lemon zest, and seasonings. Mix well to combine, and set aside.
- In a cast iron pan heat oil over medium-high heat and add in asparagus. Cook for 3-4 minutes, stirring often.
- Next, add in onions and mushrooms. Cook an additional 3-4 minutes, stirring often until asparagus has softened to your desired likeness. Remove pan from heat.
- Add egg mixture to the pan and put in the oven for 30 minutes, or until knife comes out clean. Serve.
