Portobello mushroom Frittata with onion and wild asparagus

Difficulty: ★☆☆


  • 200 gr. Cooked pasta, (macaroni, fusili, tagliatelle, etc).
  • 250 gr. Portobello mushrooms.
  • 12 Wild asparagus.
  • 1 Red onion.
  • 6 Eggs.
  • Salt.
  • White pepper.
  • Dill.
  • Olive oil.

Category: First course


Chop the onion and wild asparagus into fine brunoise. Chop mushrooms into fine slices. Heat a couple of virgin olive oil tablespoons in the smallest diameter part of a Magefesa Due Frittata Pan; add the onion and sauté for some minutes. Add the sliced mushrooms and wild asparagus, season to taste and fry it lightly until the whole is done to perfection. Add the pasta, stir it well and let it heat up. Beat the eggs with the chopped dill, salt and pepper. Mix the contents of the skillet with the eggs, heat up both parts of the skillet with some drops of oil. Pour the blend into the smallest diameter skillet until browned and set and turn it over with the help of the other side of the pan. Let it rest for some minutes until browned again. The frittata should be done to perfection and it will be more or less juicy depending on our taste.  
Portobello fungi belong to the family of mushrooms. On the outside, they are toasted brown color and the interior has a smooth white flesh.  Perfect to be grilled, for stews and with pasta.