If you’re searching for a dish that tastes like spring in every bite, the Asparagus-Mushroom Frittata is the answer! This savory, baked egg delight is packed with tender asparagus tips, earthy mushrooms, and layers of creamy cheese, making it equally perfect for an elegant brunch, speedy weeknight dinner, or lazy weekend breakfast. It’s a clever way to add more vegetables to your day, and you’ll love how the golden edges cradle a flavorful, custardy interior. Best of all, this Asparagus-Mushroom Frittata comes together with just a few simple ingredients and creates a meal worth savoring.
Ingredients You’ll Need
The magic of this recipe is how just a handful of fresh, wholesome ingredients can create something truly memorable. Every element contributes to the vibrant color, creamy texture, and irresistible savory flavor that define the perfect Asparagus-Mushroom Frittata.
- 8 large eggs: The essential frittata base, providing structure, protein, and a silky, creamy bite.
- 1/4 cup whole milk: Adds luxurious creaminess and helps the eggs set tender and light.
- 1 tablespoon olive oil: For sautéing the veggies and building a rich, savory foundation.
- 1/2 cup chopped yellow onion: Lends subtle sweetness and aromatic depth to the mix.
- 1 cup sliced cremini mushrooms: Brings a meatiness and earthy dimension—baby bellas work beautifully!
- 1 cup chopped asparagus (trimmed): Infuses a pop of color, gentle crunch, and mild grassy flavor.
- 1/2 teaspoon salt: Brings all the flavors to life—taste before serving and add more if needed.
- 1/4 teaspoon black pepper: A bit of spice and gentle warmth balances the richness.
- 1/4 teaspoon garlic powder: Adds mellow, aromatic character without overpowering the vegetables.
- 1/4 cup grated Parmesan cheese: Offers nutty, salty complexity that crisps up beautifully on top.
- 1/4 cup crumbled feta cheese: For creamy pockets with a tangy zing in every forkful.
How to Make Asparagus-Mushroom Frittata
Step 1: Whisk the Eggs
Start by preheating your oven to 375°F (190°C), then grab a big bowl. Crack in all the eggs, pour in the milk, and shower in the salt, black pepper, and garlic powder. Whisk it all together until it’s completely smooth and a little frothy—this step ensures a fluffy, melt-in-your-mouth Asparagus-Mushroom Frittata later on.
Step 2: Sauté the Aromatics and Veggies
Drizzle the olive oil into an oven-safe skillet and heat on medium. Toss in the onions and let them cook for 2–3 minutes, stirring until they’re softened and smell irresistibly sweet. Next, fold in the cremini mushrooms and asparagus, then sauté everything together for about 5–6 minutes until the vegetables become tender and just a bit golden. You want everything vibrant and fragrant—the start of something delicious!
Step 3: Add Eggs and Cheese
Lower the heat slightly, then gently pour your whisked egg mixture over the sautéed veggies. Give it a little swirl with a spatula to make sure the asparagus and mushrooms are evenly distributed. Now for the cheesy magic: sprinkle the Parmesan and crumbled feta evenly on top for layers of flavor.
Step 4: Set on the Stovetop
Let the frittata cook on the stovetop for about 2–3 minutes. Watch the edges closely—once they start to set and pull away from the pan, you’re ready for the final bake. This step helps create a nice base so your Asparagus-Mushroom Frittata slips easily from skillet to plate.
Step 5: Bake to Perfection
Transfer the skillet straight into your hot oven. Bake for 10–12 minutes, just until the frittata is set in the center and slightly golden on top. If you like a deeper browned top, give it an extra minute or two, but keep an eye out—eggs cook fast! Pull out your Asparagus-Mushroom Frittata and let it cool for a few minutes before slicing. Enjoy warm or at room temperature.
How to Serve Asparagus-Mushroom Frittata
Garnishes
Take your Asparagus-Mushroom Frittata to the next level by scattering freshly chopped parsley, a shower of extra Parmesan, or even a few microgreens right before serving. If you love bold flavors, a sprinkle of crushed red pepper or a drizzle of good olive oil adds extra flair and color.
Side Dishes
This frittata is wonderfully versatile, pairing well with a simple arugula salad dressed in lemon and olive oil or a thick slice of crusty sourdough bread for balance. For a heartier spread, add oven-roasted potatoes or a fresh fruit salad to round out your meal.
Creative Ways to Present
Slice your Asparagus-Mushroom Frittata into wedges and stack them for a beautiful brunch centerpiece or cut into bite-sized cubes and skewer with toothpicks for holiday appetizers. Serve it chilled in a lunchbox for a twist on quiche, or tuck a wedge between slices of bread for a picnic-ready sandwich.
Make Ahead and Storage
Storing Leftovers
If you have leftover Asparagus-Mushroom Frittata, let it cool completely, then transfer to an airtight container before refrigerating. It keeps well for up to 3 days, making it ideal for easy meal prep or a grab-and-go breakfast.
Freezing
You can absolutely freeze individual pieces wrapped tightly in plastic wrap, then place them in a freezer bag or container. They’ll keep their flavor and texture in the freezer for about 2 months. Thaw overnight in the fridge before gently reheating.
Reheating
For the best results, reheat slices of your Asparagus-Mushroom Frittata in a 300°F oven for about 10 minutes, or until warmed through. The microwave works for a quick fix, but the oven helps maintain that fluffy, just-baked texture.
FAQs
Can I use different vegetables in my frittata?
Absolutely! This Asparagus-Mushroom Frittata is the perfect blank canvas. Try swapping in spinach, bell peppers, or zucchini—just sauté any watery vegetables first to keep the frittata from getting soggy.
Do I need to use whole milk?
Whole milk gives your frittata the creamiest texture, but you can use any milk you like, including plant-based options. Just keep in mind that alternative milks may result in a slightly different flavor and texture.
What if I don’t have an oven-safe skillet?
If your skillet isn’t oven-safe, simply sauté the vegetables and transfer everything to a greased baking dish before pouring in the egg mixture and baking. The final result will still taste just as wonderful!
Can I make the Asparagus-Mushroom Frittata ahead of time?
Yes, this dish is excellent made in advance. Bake the frittata and allow it to cool, then cover and refrigerate. Enjoy cold or warm, as it keeps its flavor and texture beautifully for up to three days.
How do I know when the frittata is set?
The center should feel firm and not jiggle when you gently shake the skillet. A butter knife inserted into the middle should come out clean. Overbaking can make it dry, so check on the early side!
Final Thoughts
There’s a reason the Asparagus-Mushroom Frittata is a staple in my kitchen. It’s simple, savory, and endlessly adaptable—perfect for sharing around the table, or enjoying solo as an anytime meal. I hope you give this recipe a try and make it your own. Happy cooking!
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Asparagus-Mushroom Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Asparagus-Mushroom Frittata is a delightful and flavorful dish perfect for breakfast or brunch. Packed with vegetables and cheeses, it’s a satisfying and easy-to-make meal that’s sure to impress.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Vegetables and Cheeses:
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1 cup sliced cremini mushrooms
- 1 cup chopped asparagus (trimmed)
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Sauté vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add chopped onion and cook until softened. Stir in mushrooms and asparagus, sauté until tender.
- Add egg mixture: Pour the egg mixture over the vegetables in the skillet. Sprinkle Parmesan and feta cheese on top.
- Cook: Cook on the stovetop until edges set. Transfer to the oven and bake until fully set and golden.
- Serve: Let the frittata cool slightly, then slice and serve warm or at room temperature.
Notes
- You can substitute feta with goat cheese or Swiss cheese. For a dairy-free version, omit cheese and use unsweetened plant-based milk.
- This frittata is versatile and can be made with other vegetables like spinach or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 280mg
