Asparagus and Mushroom Frittata

This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Step: 1

Preheat oven to 325 degrees F (165 degrees C).

Step: 2

Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.

Step: 3

In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.

Step: 4

Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Per Serving: 199 calories; protein 11.6g; carbohydrates 3.5g; fat 16g; cholesterol 199.3mg; sodium 183mg.

Eating healthy breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and not want likely grab a snack out of the street food before lunchtime.

Make fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.