Name: Asparagus-Mushroom Frittata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 large eggs; 1/4 cup whole milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup diced yellow onion; 1 cup chopped asparagus (trimmed); 1 cup sliced mushrooms (cremini or button); 1 tablespoon olive oil; 1/2 cup shredded Gruyère or Swiss cheese; 2 tablespoons chopped fresh parsley (optional)

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If you’re looking for a breakfast or brunch that feels special yet is a breeze to whip up, the Asparagus-Mushroom Frittata is your ticket to a vibrant start. This dish is a celebration of springy asparagus, earthy mushrooms, and melty Gruyère all nestled in fluffy eggs—it’s as beautiful to look at as it is delicious to eat. Whether you’re feeding a crowd or just want to treat yourself to something cozy and nourishing, the Asparagus-Mushroom Frittata is a go-to that delivers on flavor, nutrition, and serious wow factor.

Asparagus-Mushroom Frittata Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of wholesome ingredients, each element of this frittata brings its own magic—crisp asparagus for freshness, mushrooms for umami, and creamy cheese to tie it all together. Simplicity is the secret here: every ingredient works hard to make this Asparagus-Mushroom Frittata sing.

Eggs: The foundation of the frittata, eggs create a rich, fluffy base that holds everything together.
Whole milk: Adds creaminess and helps achieve a tender, custardy texture.
Olive oil: For sautéing the vegetables and infusing the dish with subtle flavor.
Yellow onion: Offers a sweet, aromatic depth that enhances the savory notes.
Asparagus: Brings a fresh, green crunch and vibrant color—trim the ends for best results.
Mushrooms: Choose cremini or button for their earthy flavor and meaty bite.
Gruyère or Swiss cheese: Melts beautifully and adds nutty, creamy richness to the frittata.
Salt: Essential for bringing out the flavors of all the ingredients.
Black pepper: Adds a bit of warmth and subtle spice.
Fresh parsley (optional): Offers a bright, herbal finish—perfect for garnishing.

How to Make Asparagus-Mushroom Frittata

Step 1: Whisk the Eggs and Milk

Start by cracking your eggs into a large bowl, then add the whole milk, salt, and black pepper. Whisk until everything is completely blended and slightly frothy. This step is key for a tender, airy Asparagus-Mushroom Frittata, so don’t rush it—give it a good whisk!

Step 2: Sauté the Onions

Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until the onion softens and turns translucent. This step brings out the onion’s natural sweetness and sets up a flavorful base for the rest of the ingredients.

Step 3: Add Asparagus and Mushrooms

Now add your chopped asparagus and sliced mushrooms to the pan. Cook for another 5 to 6 minutes, stirring now and then, until the asparagus is just tender and the mushrooms have released their liquid and started to brown. The veggies should be vibrant and almost fully cooked before the eggs go in.

Step 4: Pour in the Egg Mixture

Give your egg mixture a final whisk and pour it evenly over the vegetables in the skillet. Let it cook undisturbed for about 2 minutes—this allows the edges to begin setting while the center stays loose. You’ll notice the eggs starting to pull away slightly from the sides, which is exactly what you want.

Step 5: Top with Cheese and Bake

Sprinkle the shredded Gruyère or Swiss cheese evenly over the top. Carefully transfer the skillet to your preheated oven and bake for 12 to 15 minutes. The Asparagus-Mushroom Frittata is ready when it’s puffed, golden, and the center is set with just a slight jiggle. Remove from the oven and let it rest for 5 minutes before slicing—this makes it easy to cut neat, beautiful wedges.

How to Serve Asparagus-Mushroom Frittata

Garnishes

A sprinkle of chopped fresh parsley instantly adds color and a burst of freshness to your Asparagus-Mushroom Frittata. You can also add a few extra shavings of cheese or a light grind of black pepper for that final flourish.

Side Dishes

Pair your frittata with a crisp green salad, a slice of crusty sourdough, or some roasted potatoes for a well-rounded meal. The mild, savory flavors of the Asparagus-Mushroom Frittata play beautifully with almost any breakfast or brunch side.

Creative Ways to Present

For a show-stopping brunch spread, cut the frittata into wedges and arrange them in a fan shape on a platter. Or, for grab-and-go convenience, slice it into squares and tuck into sandwiches or wraps. The Asparagus-Mushroom Frittata is just as happy starring at a picnic as it is on your holiday table!

Make Ahead and Storage

Storing Leftovers

Cool the Asparagus-Mushroom Frittata to room temperature, then cover and refrigerate for up to 3 days. It’s ideal for meal prep and makes a fabulous quick lunch or snack straight from the fridge.

Freezing

For longer storage, slice the cooled frittata and wrap individual pieces tightly in plastic wrap or foil. Place in a freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture.

Reheating

To reheat, place slices on a baking sheet and warm in a 325°F oven until heated through, about 10 minutes. You can also microwave on medium power in short bursts, though the texture is best preserved in the oven.

FAQs

Can I use different cheeses in my Asparagus-Mushroom Frittata?

Absolutely! While Gruyère brings a nutty, melty richness, feel free to swap in cheddar, feta, or even goat cheese for a different twist. Each cheese will give your frittata its own delicious personality.

Is it possible to make this frittata dairy-free?

Yes, you can substitute the milk with a non-dairy alternative such as almond or oat milk, and use a plant-based cheese or simply omit it. The result will still be flavorful and satisfying.

Do I need a special pan to bake the Asparagus-Mushroom Frittata?

All you need is an oven-safe skillet (like cast iron or stainless steel). If you don’t have one, you can sauté the vegetables in a regular pan, then transfer everything to a greased baking dish before adding the eggs and cheese.

Can I add other vegetables?

Definitely! Spinach, bell peppers, or even sun-dried tomatoes are all fantastic additions to the Asparagus-Mushroom Frittata. Just be sure to cook off excess moisture so your frittata stays fluffy, not soggy.

Is this frittata good served cold?

Yes, it’s delicious at room temperature or straight from the fridge, making it perfect for picnics, lunchboxes, or easy entertaining. The flavors of the Asparagus-Mushroom Frittata actually develop even more as it sits!

Final Thoughts

If you’re craving an easy, crowd-pleasing meal with a little touch of elegance, you can’t go wrong with the Asparagus-Mushroom Frittata. It’s a recipe you’ll come back to again and again—so gather your ingredients and give it a go! Your taste buds (and brunch guests) will thank you.

Asparagus-Mushroom Frittata Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and savory Asparagus-Mushroom Frittata made with fresh eggs, tender asparagus, earthy mushrooms, and melted Gruyère cheese. This baked egg dish is perfect for breakfast or brunch, offering a flavorful and nutritious meal that can be enjoyed warm or at room temperature.

Ingredients

Scale

Egg Mixture

8 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper

Vegetables

1/2 cup diced yellow onion
1 cup chopped asparagus (trimmed)
1 cup sliced mushrooms (cremini or button)

Additional Ingredients

1 tablespoon olive oil
1/2 cup shredded Gruyère or Swiss cheese
2 tablespoons chopped fresh parsley (optional)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the frittata evenly.
Mix Eggs and Milk: In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined and slightly frothy to incorporate air for a lighter texture.
Sauté Onions: Heat olive oil in an oven-safe skillet over medium heat. Add the diced yellow onion and cook for 2–3 minutes until softened and translucent, releasing their natural sweetness.
Add Vegetables: Stir in the chopped asparagus and sliced mushrooms. Cook for another 5–6 minutes until the vegetables are tender and any moisture from the mushrooms has evaporated to avoid sogginess.
Pour Egg Mixture: Pour the egg mixture evenly over the cooked vegetables in the skillet. Let cook undisturbed for 2 minutes to allow the edges to start setting, which helps maintain the structure of the frittata.
Add Cheese: Sprinkle the shredded Gruyère cheese evenly over the top to add a creamy and savory layer that melts beautifully during baking.
Bake: Transfer the skillet to the preheated oven and bake for 12–15 minutes or until the frittata is puffed up and the center is fully set, indicating it’s cooked through.
Rest and Serve: Remove from the oven and let the frittata rest for 5 minutes. This helps it firm up for easier slicing. Garnish with chopped fresh parsley if desired before serving.

Notes

Gruyère cheese can be substituted with feta, cheddar, or goat cheese according to preference.
Feel free to add chopped spinach or bell peppers to increase vegetable content and flavor variety.
The frittata can be enjoyed warm straight from the oven or at room temperature, making it versatile for any meal time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American