Recipe: Mushroom, Courgette & Asparagus Frittata

Recipe: Mushroom, Courgette & Asparagus Frittata

My boyfriend made this for me today, and brought it to me as I wallowed in a particularly bad hangover in bed.Made up of stuff we had left over in the fridge, this frittata was quick & healthy, and can be eaten cold too, so would work nicely for a packed lunch. Of course, this is also a great recipe for Meat-free Mondays.


  • 250g Button Mushrooms
  • 8 Spears of Asparagus
  • 1 Courgette
  • 4 Medium Free Range / Organic Eggs
  • 1 Clove of Garlic
  • Salt and Pepper to taste
  • Olive Oil for the pan
  • Handful of Grated Parmesan to Serve


  1. Crush the garlic and add to the olive oil in the pan. Fry the mushrooms, slices of courgette, and chopped up asparagus until soft to bite.
  2. Meanwhile, beat 4 eggs in a bowl and season.
  3. Pour the eggs over the vegetables in the pan and cook for 5 minutes.
  4. Transfer to a grill on LOW and cook for 10 more minutes until the frittata is cooked and you can slice into four.
  5. Serve with brown toast, and a few shavings or sprinklings of grated Parmesan (we didn’t have any in the house, but I would definitely do this next time).



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