If you’re searching for a dish that celebrates spring’s finest flavors in a truly satisfying and beautiful way, look no further than the Asparagus-Mushroom Frittata. This wholesome baked egg creation marries tender asparagus, savory mushrooms, and melty cheese for a frittata that’s as suitable for brunch as it is for a light dinner. With each bite, you’ll savor layers of flavor, hints of earthiness from the veggies, and creamy, custard-like eggs. Plus, it’s simple, versatile, and perfect for impressing guests or meal prepping for the week ahead—the Asparagus-Mushroom Frittata delivers on every front!
Ingredients You’ll Need
Let’s talk about your shopping list! The beauty of this Asparagus-Mushroom Frittata is how a handful of staple ingredients work together to shine. Each plays a special role, from flavor and creaminess to that irresistible golden top. Here’s what you’ll need, plus a tip for making each one count:
- 8 large eggs: The foundation that makes our frittata fluffy and rich—fresh eggs are key for the best texture.
- 1/4 cup whole milk: Adds creamy silkiness, making the frittata tender instead of dry.
- 1/2 teaspoon salt: Essential to bring out all the flavors—taste and adjust as needed.
- 1/4 teaspoon black pepper: Lends a subtle kick; fresh-ground pepper gives extra warmth and aroma.
- 1 tablespoon olive oil: For sautéing—choose a good olive oil for richer taste and golden veggies.
- 1/2 cup chopped onion: When softened, onions add sweetness and depth to every bite.
- 1 cup sliced mushrooms: Choose cremini or white button for a mild earthiness; pat dry to avoid sogginess.
- 1 cup chopped asparagus (trimmed): Asparagus brings color, crunch, and a lovely spring flavor—trim tough ends for the best texture.
- 1/2 cup shredded Gruyère or Swiss cheese: Melty and nutty, this cheese perfectly complements the vegetables for a subtle tang.
- 2 tablespoons chopped fresh parsley (optional): A sprinkle of fresh parsley gives brightness and a pop of color to the finished dish.
How to Make Asparagus-Mushroom Frittata
Step 1: Preheat the Oven and Prep Your Eggs
Start by heating your oven to 375°F. While that’s warming up, grab a medium bowl and whisk together the eggs, whole milk, salt, and pepper. Whisking well makes the eggs light and fluffy, so don’t be shy! Set this bowl aside—you’ll need it soon.
Step 2: Sauté Aromatics and Vegetables
In an oven-safe skillet (an 8 to 10-inch pan is perfect), drizzle in the olive oil and bring it to medium heat. Toss in the chopped onion, cooking until it’s just translucent and sweet-smelling—about 2 to 3 minutes. Next, stir in the sliced mushrooms and asparagus. Let them cook, stirring occasionally, for another 5 to 6 minutes, until they’re tender and any excess moisture is gone. You want those veggies soft, flavorful, and glistening, but not watery.
Step 3: Add Eggs and Cheese
Take a moment to spread your sautéed veggies evenly over the skillet, so every slice gets a bit of everything. Pour your egg mixture right over the top and don’t stir—just let it settle. Cook without moving for 2 to 3 minutes, until you see the edges starting to set. Then, sprinkle the shredded Gruyère or Swiss cheese evenly over the surface. This is where the magic truly begins!
Step 4: Bake Until Set
Carefully transfer your skillet into the preheated oven. Bake for about 10 to 12 minutes, just until the center is set but still soft—overbaking can make it rubbery. The top will be lightly golden and the cheese deliciously melty. Remove the skillet and let the frittata rest for five minutes, which helps it slice cleanly and taste even better.
Step 5: Garnish and Serve
Finish off your masterpiece by scattering chopped fresh parsley over the top, if you like a pop of color and herbal freshness. Slice your Asparagus-Mushroom Frittata into wedges, serve warm or at room temperature, and watch it disappear!
How to Serve Asparagus-Mushroom Frittata
Garnishes
A final flourish makes any frittata feel special! Try garnishing your Asparagus-Mushroom Frittata with chopped fresh parsley, a little extra grated cheese, or even a sprinkle of chives. Each adds color and a burst of fresh flavor that wakes up the whole dish.
Side Dishes
This frittata is wonderfully versatile—add a simple green salad with a zippy vinaigrette, a side of roasted potatoes, or crusty sourdough bread for a complete meal. For a more luxurious brunch, pair it with smoked salmon, a fruit platter, or sparkling mimosas.
Creative Ways to Present
Get playful with presentation! Cut the Asparagus-Mushroom Frittata into small wedges or squares for an elegant hors d’oeuvre, or serve whole for family-style dining. You can even stack slices in a lunchbox with arugula leaves for a picnic treat or stuff a wedge into a warm pita for a handheld lunch.
Make Ahead and Storage
Storing Leftovers
Have extra Asparagus-Mushroom Frittata? No problem! Let it cool, then store slices in an airtight container in the fridge for up to four days. It makes a fantastic grab-and-go breakfast or snack during the week.
Freezing
If you want to prep ahead, this frittata freezes surprisingly well. Once cooled, wrap individual slices in plastic wrap and foil, then tuck them into a freezer bag. They’ll keep their flavor and texture for up to two months—just thaw overnight in the fridge before enjoying.
Reheating
To bring your frittata back to life, reheat gently in a 300°F oven for about 10 minutes, or microwave in short bursts, covered with a damp paper towel, until warmed through. This keeps the texture creamy and fresh—just as it should be!
FAQs
Can I use different vegetables in my Asparagus-Mushroom Frittata?
Absolutely! This recipe is incredibly forgiving. Swap or add in spinach, bell peppers, or zucchini—just make sure to sauté any veggies first so the frittata isn’t watery. The blend of asparagus and mushrooms is classic, but mixing it up can be delicious.
What’s the best cheese to use for an Asparagus-Mushroom Frittata?
Gruyère and Swiss cheese melt beautifully and add a nutty flavor, but you can get creative! Try cheddar, feta, or even goat cheese for a different twist. The key is choosing something you love and shredding it finely for even melting.
Do I really need an oven-safe skillet?
Yes—a skillet that goes from stovetop to oven is important for this method, since you sauté, pour, and bake all in one pan. If you don’t have one, transfer the sautéed vegetables to a greased baking dish, pour the eggs over, and bake directly in that.
How do I know when my Asparagus-Mushroom Frittata is done?
The center should be just set—no visible liquid, but still slightly springy when you touch it. Overbaking makes eggs tough, so start checking at the 10-minute mark. The residual heat will finish setting the eggs as it rests.
Can I make the Asparagus-Mushroom Frittata ahead of time?
Definitely! This frittata is wonderful served at room temperature or even chilled. You can prepare it a day ahead, store covered in the fridge, and slice right before serving. It’s a brunch hostess’s secret weapon!
Final Thoughts
I truly hope you give this Asparagus-Mushroom Frittata a try, whether you’re planning a relaxed weekend brunch, a light dinner, or simply want to make your weekday breakfasts a whole lot more exciting. It’s a dish that brings people together, looks gorgeous on any table, and promises every bite will be full of flavor. Go ahead, gather your ingredients, and enjoy every satisfying mouthful!
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Asparagus-Mushroom Frittata Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This Asparagus-Mushroom Frittata is a delicious and versatile dish that can be enjoyed for breakfast, brunch, or a light dinner. Packed with savory vegetables and gooey cheese, it’s a satisfying and flavorful meal that is easy to prepare.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 1 cup chopped asparagus (trimmed)
- 1/2 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- Cook the vegetables: In an oven-safe skillet, heat olive oil over medium heat. Cook onion until softened, then add mushrooms and asparagus. Cook until tender.
- Add eggs and cheese: Spread the vegetables in the skillet, pour the egg mixture over them, and cook until the edges set. Sprinkle cheese on top.
- Bake: Transfer the skillet to the oven and bake for 10-12 minutes until the center is set.
- Rest and serve: Let the frittata rest for 5 minutes, garnish with parsley if desired, and serve warm or at room temperature.
Notes
- Feel free to customize with your favorite cheese and vegetables.
- This frittata is great for any meal and leftovers can be stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
