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
Scale
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.
