If you are looking for a delightful dish that effortlessly blends fresh spring veggies and rich, comforting eggs, this Asparagus-Mushroom Frittata Recipe is about to become your new favorite. This vibrant frittata brings together tender asparagus, earthy mushrooms, and a creamy egg base baked to golden perfection. It’s a dish that’s as versatile as it is delicious—perfect for breakfast, brunch, or even a light dinner. Adding a sprinkle of Parmesan and fresh herbs elevates the flavors and adds that irresistible touch that keeps everyone coming back for more.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in building the layers of flavor, color, and texture in your frittata. The freshness of asparagus and mushrooms provides a lovely contrast to the silky eggs and creamy cheese.
- 1 tablespoon olive oil: This is your magic for sautéing, adding a fruity richness that enhances the veggies.
- 1 small onion, chopped: Brings a subtle sweetness and depth as it softens.
- 1 cup asparagus, chopped: Adds a fresh, springy crunch and vibrant green color.
- 1 cup mushrooms, sliced: Offers an earthy, woodsy flavor that complements the asparagus perfectly.
- 6 large eggs: The star of the show, providing the structure and richness of the frittata.
- ½ cup milk (or heavy cream): Adds creaminess; use cream if you want it extra indulgent.
- Salt and pepper to taste: Essential for bringing out and balancing all the flavors.
- ¼ cup grated Parmesan cheese (optional): Adds a savory, nutty finish and beautiful golden crust.
- Fresh herbs (such as parsley or chives) for garnish: Brighten the dish and add a fresh pop at the end.
How to Make Asparagus-Mushroom Frittata Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This will ensure it’s ready the moment your frittata is perfectly cooked on the stove and ready for finishing in the oven, guaranteeing a nice golden top and tender center.
Step 2: Sauté the Vegetables
Grab an oven-safe skillet and warm the olive oil over medium heat. Toss in the chopped onion and cook until it softens and becomes fragrant, about 3-4 minutes. Next, add your chopped asparagus and sliced mushrooms. Cook these together for roughly 5-7 minutes until the veggies are tender but still hold some bite. This stage is where your kitchen starts to smell amazing, as the veggies caramelize slightly, building the flavor foundation for your frittata.
Step 3: Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until everything is well blended and airy. This step is key because a good whisking will make your frittata extra fluffy. Pour this creamy egg mixture evenly over the sautéed veggies in the skillet. If you’re using Parmesan, sprinkle it on top now to create a golden, cheesy crust during baking.
Step 4: Cook the Frittata
Allow the frittata to cook on the stove for 2-3 minutes, so the edges start to set. After that, transfer your skillet to the preheated oven. Bake for 8-10 minutes until the frittata’s center is fully set but still tender, and the top turns a lovely light golden color. This two-step cooking method—stove then oven—ensures the frittata is perfectly cooked without drying out.
Step 5: Serve
Once out of the oven, let your frittata cool just slightly, making it easier to slice. Garnish with fresh herbs like parsley or chives to add a fresh, vibrant flair. Slice into wedges and serve warm for a comforting, nutrient-packed meal that’s as beautiful as it is flavorful.
How to Serve Asparagus-Mushroom Frittata Recipe
Garnishes
A sprinkle of freshly chopped herbs such as chives, parsley, or even dill instantly elevates the frittata with bursts of color and brightness. You can also add a few shavings of Parmesan or a dollop of crème fraîche if you want to get fancy. These little touches make every bite flavorful and visually appealing.
Side Dishes
The beauty of this Asparagus-Mushroom Frittata Recipe is its versatility. Serve it alongside a simple mixed green salad dressed with lemon vinaigrette for a refreshing balance. Roasted potatoes or crispy toast also make excellent companions, rounding out the meal with satisfying textures and flavors.
Creative Ways to Present
Try serving the frittata in a cast-iron skillet at the table for a rustic, cozy presentation. For brunch parties, cut the frittata into bite-sized squares and arrange them on a platter with toothpicks. You can also top each piece with a dollop of herb-infused crème fraîche or a tiny spoonful of pesto for extra flavor and flair.
Make Ahead and Storage
Storing Leftovers
Leftover Asparagus-Mushroom Frittata Recipe stores beautifully in the fridge for up to 3 days. Keep it covered tightly to preserve freshness and prevent it from drying out. It’s an ideal make-ahead option for quick breakfasts or easy lunches during your busy week.
Freezing
If you want to save the frittata for longer, it freezes well. Slice it into portions, wrap each piece tightly in plastic wrap or aluminum foil, and place in an airtight container or freezer bag. It can stay in the freezer for up to 2 months without losing much flavor or texture.
Reheating
The best way to reheat your frittata is in the oven or toaster oven at 325°F (160°C) for about 10-15 minutes to maintain its texture. While the microwave is quicker, it can sometimes make it rubbery. Reheating slowly will bring back that fresh-from-the-oven deliciousness.
FAQs
Can I use other vegetables in the Asparagus-Mushroom Frittata Recipe?
Absolutely! Spinach, bell peppers, zucchini, or cherry tomatoes can all be great substitutes or additions. Just adjust the cooking time slightly based on the moisture content of the veggies to avoid watery frittatas.
Is it possible to make this frittata dairy-free?
Yes! You can skip the Parmesan and use a plant-based milk alternative like almond or oat milk. The frittata might be slightly less creamy but still delicious and satisfying.
What type of pan works best for making a frittata?
An oven-safe skillet, such as cast iron or stainless steel, is best. It allows you to start cooking on the stovetop and seamlessly move to the oven without transferring the mixture, which makes the process easier and cleaner.
Can I prepare the Asparagus-Mushroom Frittata Recipe ahead of time?
Yes, you can prep all your veggies and whisk the eggs in advance, then combine and cook when ready. You can also make the full frittata ahead, then reheat it gently, which makes it perfect for busy mornings or brunch gatherings.
How do I know when the frittata is fully cooked?
When the center is set and doesn’t jiggle when you gently shake the pan, your frittata is done. The top should be lightly golden but not browned. If you insert a toothpick, it should come out clean.
Final Thoughts
This Asparagus-Mushroom Frittata Recipe is one of those simple yet stunning dishes that brings fresh, vibrant flavors together in a warm, comforting package. Whether you’re feeding a crowd or treating yourself to a nourishing meal, this recipe is quick to make and endlessly adaptable. I encourage you to give it a try—you might just discover your new go-to for breakfast, brunch, or any time you want to enjoy seasonal veggies with eggs in the most delicious way possible.
Print
Asparagus-Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Asparagus-Mushroom Frittata is a quick and delicious egg-based dish perfect for breakfast, brunch, or a light dinner. Sautéed onions, tender asparagus, and mushrooms are combined with fluffy eggs and a touch of cream, then baked to golden perfection in the oven. Topped with Parmesan cheese and fresh herbs, this frittata is both satisfying and full of fresh flavors.
Ingredients
Vegetables
- 1 small onion, chopped
- 1 cup asparagus, chopped
- 1 cup mushrooms, sliced
Egg Mixture
- 6 large eggs
- ½ cup milk (or heavy cream for a richer frittata)
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Other
- 1 tablespoon olive oil
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the frittata.
- Sauté the Vegetables: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then add the chopped asparagus and sliced mushrooms. Continue cooking for another 5-7 minutes until the vegetables are tender and any excess moisture has evaporated.
- Prepare the Egg Mixture: In a medium bowl, whisk together 6 large eggs, ½ cup of milk or heavy cream, salt, and pepper until well combined and slightly frothy. Pour this egg mixture evenly over the sautéed vegetables in the skillet. If using, sprinkle the ¼ cup of grated Parmesan cheese evenly on top.
- Cook the Frittata on the Stove: Allow the frittata to cook on the stove over medium heat for 2-3 minutes, just until the edges start to set but the center remains loose.
- Bake the Frittata: Transfer the oven-safe skillet to the preheated oven. Bake for 8-10 minutes, or until the center is fully set and the top is lightly golden and puffed.
- Serve: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Garnish with fresh herbs like parsley or chives, slice into wedges, and serve warm.
Notes
- Use an oven-safe skillet, such as cast iron, to move easily from stove to oven.
- Heavy cream can replace milk for a richer, creamier texture.
- Feel free to add other vegetables like bell peppers or spinach for variations.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- For a dairy-free option, omit the Parmesan cheese and use plant-based milk.
