Asparagus and Mushroom Frittata
This frittata celebrates spring with the earthy depth of mushrooms and the bright snap of fresh asparagus, all held together by a rich, savory egg custard. It's a versatile one-pan wonder, perfect for an elegant brunch, a sophisticated weeknight dinner, or a healthy lunch.
Equipment
- 10-inch oven-safe skillet (cast iron recommended)
- Medium mixing bowl
- Whisk
- Spatula
- Cutting board
- Chef's knife
- Cheese grater
- Oven mitts
Ingredients
- 8 large eggs
- ½ pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces cremini mushrooms, cleaned and sliced
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for topping
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons fresh parsley or chives, chopped, for garnish
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Prepare all your ingredients: trim and chop the asparagus, slice the mushrooms, mince the garlic, chop the shallot, and grate the cheese.
- Place a 10-inch oven-safe skillet over medium heat. Add the olive oil and butter. Once the butter is melted, add the chopped shallot and cook for 2-3 minutes until softened.
- Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for one more minute until fragrant.
- Add the asparagus pieces, a pinch of salt, and pepper to the skillet. Sauté for 3-4 minutes until the asparagus is tender-crisp and bright green.
- While the vegetables cook, crack the eggs into a medium bowl. Add the heavy cream, 1/2 cup of Parmesan cheese, 1/2 teaspoon of salt, and a few grinds of black pepper. Whisk vigorously until the mixture is uniform and slightly frothy.
- Pour the whisked egg mixture over the sautéed vegetables in the skillet. Use a spatula to gently stir and ensure the vegetables are evenly distributed.
- Let the frittata cook on the stovetop over medium-low heat for 3-5 minutes, until the edges begin to set.
- Sprinkle the top with extra Parmesan cheese. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the center is just set and the top is puffed and lightly golden.
- Carefully remove the hot skillet from the oven. Let the frittata rest in the skillet for at least 5 minutes to fully set.
- Garnish with fresh chopped parsley or chives, slice into wedges, and serve warm or at room temperature.
Notes
Variations: For extra flavor, add crumbled prosciutto or pancetta with the vegetables, or top with crumbled goat cheese before baking. A pinch of red pepper flakes added with the garlic will provide a gentle heat.
Ingredient Swaps: Gruyère, sharp cheddar, or feta can be used instead of Parmesan. Other vegetables like sautéed spinach or bell peppers also work well. Whole milk can be substituted for heavy cream.
Tips: Always sauté vegetables first to cook off excess water and prevent a soggy frittata. Avoid over-whisking the eggs to ensure a tender texture. Cook on gentle heat to prevent the bottom from burning before the center is set.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold, at room temperature, or gently reheated.
Ingredient Swaps: Gruyère, sharp cheddar, or feta can be used instead of Parmesan. Other vegetables like sautéed spinach or bell peppers also work well. Whole milk can be substituted for heavy cream.
Tips: Always sauté vegetables first to cook off excess water and prevent a soggy frittata. Avoid over-whisking the eggs to ensure a tender texture. Cook on gentle heat to prevent the bottom from burning before the center is set.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold, at room temperature, or gently reheated.