Preheat the oven to 425° degrees.
Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
Freezing Instructions: You can also freeze the frittata for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. I would avoid reheating in the microwave though because it may let out too much moisture from the vegetables and have a rubbery texture.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving, which is about 1 1/2 eggs plus the vegetables I use. Using other vegetables will change the nutrition information.
- Yogurt is totally optional. Instead of yogurt, you can use ricotta or sour cream for a more rich texture. You can also use regular milk, or plant based milk.
- You can substitute the vegetables for any others.
- Feel free to replace the cheese with any other you'd like.
Calories: 216kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 271mg | Sodium: 288mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 7.6mg | Calcium: 223mg | Iron: 2.2mg