If you’re looking for a breakfast or brunch dish that brings vibrant color, irresistible flavor, and sheer simplicity to the table, the Asparagus-Mushroom Frittata checks every box. This savory baked egg creation makes the most of tender asparagus, earthy mushrooms, and a touch of melty cheese—all in one golden, fluffy slice. It’s as wholesome as it is elegant, and you’ll find it equally perfect for a cozy weekend breakfast or a celebratory brunch with friends.
Ingredients You’ll Need
What I absolutely love about this Asparagus-Mushroom Frittata is how each ingredient plays a key role in both the outcome and the experience. The recipe comes together with just a handful of staples, but every one of them matters—a sprinkle of cheese here, a bright note of asparagus there, and suddenly, magic happens.
- 8 large eggs: The star of any frittata, eggs provide a rich, protein-packed base and help everything set up beautifully.
- 1/4 cup milk: Just enough to keep the egg mixture light and tender, giving your frittata a lovely custardy texture.
- Salt and pepper to taste: Don’t skimp here—seasoning brings out the best in those fresh veggies.
- 1 tablespoon olive oil: Use good olive oil for sautéing; it adds a fruity depth and helps prevent sticking.
- 1/2 small onion (diced): The onion delivers a gentle sweetness that rounds out the earthiness of mushrooms.
- 1 cup sliced mushrooms: Mushrooms add a savory, meaty bite and a luxurious texture.
- 1 cup chopped asparagus (trimmed): Asparagus brings a fresh, green snap that signals spring on your plate.
- 1/2 cup shredded Gruyère or Swiss cheese: This melts into creamy ribbons, infusing the dish with nutty, slightly sharp richness.
- 2 tablespoons chopped fresh parsley (optional): For color and a fresh, herbal finish if you like.
How to Make Asparagus-Mushroom Frittata
Step 1: Prep and Whisk
Start by preheating your oven to 375°F. While the oven warms up, crack the eggs into a medium bowl, add your milk, salt, and pepper, and whisk until well blended and a little frothy. This step is vital for ensuring a fluffy, uniform texture in your Asparagus-Mushroom Frittata—don’t shortcut the whisk!
Step 2: Sauté Your Veggies
Pour the olive oil into a 10-inch oven-safe skillet and heat it gently over medium heat. Add the diced onion and cook for 2–3 minutes, letting it soften and become fragrant. Next, toss in your mushrooms and chopped asparagus. Sauté for about 5–6 minutes, stirring occasionally, until the veggies are tender and any excess moisture from the mushrooms has evaporated. This concentrate of flavors sets the stage for a stand-out frittata.
Step 3: Add Eggs and Begin Setting
Spread the sautéed vegetables evenly across the bottom of the pan. Carefully pour the whisked egg mixture over the veggies. For the next 2–3 minutes, leave the pan undisturbed—the eggs will begin to set at the edges while the center remains jiggly. This is the first step in building that signature frittata structure.
Step 4: Cheese Time
It’s time for that melty magic! Sprinkle your Gruyère or Swiss cheese evenly over the top of the egg and veggie mixture. The cheese will slowly sink into the eggs, ensuring that every slice of your Asparagus-Mushroom Frittata has pockets of gooey, savory goodness.
Step 5: Bake to Perfection
Carefully transfer the skillet to your preheated oven. Bake for 10–12 minutes, or until the center of the frittata is fully set and the top is just beginning to turn a light golden color. Remove from the oven (remember, the handle will be HOT!) and let it rest for a few minutes. This makes it easier to slice and gives the flavors time to meld. Serve warm, or let it come to room temperature for a delightfully tender bite.
How to Serve Asparagus-Mushroom Frittata
Garnishes
A sprinkling of freshly chopped parsley brightens both the look and flavor of your Asparagus-Mushroom Frittata. A few extra grinds of black pepper or a couple of shaved cheese curls can also add a restaurant-worthy finishing touch.
Side Dishes
This frittata is endlessly versatile. Team it up with a simple green salad tossed in a tangy vinaigrette, roasted potatoes for something heartier, or some crusty sourdough toast. For brunch, fresh fruit or a citrus salad make refreshing companions.
Creative Ways to Present
For a casual table, slice the Asparagus-Mushroom Frittata into rustic wedges and pile them on a platter. If you want to fancy things up, cut the frittata into smaller squares for appetizer bites, or serve atop a bed of baby spinach for an elegant brunch plate. It’s equally tasty warm or at room temperature—perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Asparagus-Mushroom Frittata keeps beautifully! Once cool, transfer slices to an airtight container and refrigerate for up to 3 days. It makes for easy grab-and-go breakfasts or a fuss-free lunch.
Freezing
For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The frittata can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat the Asparagus-Mushroom Frittata gently in a 300°F oven for about 10 minutes, or until warmed through. You can also microwave individual slices for 30–60 seconds, though the eggs may be slightly softer.
FAQs
Can I use different vegetables in the Asparagus-Mushroom Frittata?
Absolutely! Zucchini, spinach, bell peppers, or even cherry tomatoes all work beautifully. Just be sure to sauté any veggies first to remove excess moisture before adding the eggs.
Which type Breakfast
Cremini, white button, or even shiitake mushrooms all bring their own flavors. Feel free to mix for extra dimension—just slice them evenly so they cook at the same rate.
Can I make an Asparagus-Mushroom Frittata dairy-free?
Yes! Omit the cheese or try a favorite dairy-free cheese alternative. Substitute milk with a non-dairy option like unsweetened almond or oat milk for a frittata that’s still deliciously creamy.
Is the frittata gluten-free?
It sure is! The Asparagus-Mushroom Frittata doesn’t contain any wheat or gluten-containing ingredients, so it’s perfect for a gluten-free diet as long as your added cheese is compliant.
Can I serve this cold?
Definitely. The Asparagus-Mushroom Frittata is delightful served warm, at room temperature, or straight from the fridge. This flexibility makes it ideal for meal prep, picnics, or quick weekday mornings.
Final Thoughts
This Asparagus-Mushroom Frittata is about to become your new brunch hero. Try it once, and you’ll find yourself reaching for this recipe whenever you want something comforting, beautiful, and utterly satisfying. I hope you fall in love with every flavorful, tender bite—happy cooking!
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Asparagus-Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Asparagus-Mushroom Frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Packed with fresh vegetables and cheese, it’s easy to make and perfect for a crowd.
Ingredients
Eggs Mixture:
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Vegetables:
- 1 tablespoon olive oil
- 1/2 small onion (diced)
- 1 cup sliced mushrooms
- 1 cup chopped asparagus (trimmed)
Additional:
- 1/2 cup shredded Gruyère or Swiss cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat oven to 375°F.
- Prepare the egg mixture: In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
- Cook the vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened. Add mushrooms and asparagus, sauté until tender.
- Add the egg mixture: Spread the vegetables in the pan, pour the egg mixture over the top. Cook without stirring until the edges begin to set.
- Add cheese and bake: Sprinkle cheese over the top. Transfer the skillet to the oven and bake until the frittata is set and slightly golden.
- Serve: Let cool, slice, and serve warm or at room temperature.
Notes
- You can substitute asparagus with zucchini or spinach.
- Use your favorite cheese such as feta, cheddar, or goat cheese.
- This frittata keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 280mg
