This Mushroom and Asparagus Frittata is a perfect light and satisfying dish for breakfast, brunch, or dinner. The combination of earthy mushrooms, tender asparagus, and creamy eggs creates a rich, flavorful meal. Seasoned with fresh herbs and a sprinkle of cheese, it is simple yet elegant.

This frittata is easy to make and can be customized with your favorite veggies or proteins. It’s also a great way to use up leftover vegetables while packing in a nutritious meal. Serve it with a side salad for a complete, wholesome dish.

Recipe Tips and Tricks:

Use a non-stick skillet to ensure easy release of the frittata.
If you want extra fluffiness, add a tablespoon of milk or cream to the eggs.
Pre-cook the mushrooms and asparagus to prevent excess moisture in the frittata.
Feel free to add some crumbled feta, goat cheese, or parmesan for extra flavor.
To make it more filling, consider adding cooked bacon or sausage.

Mushroom and Asparagus Frittata

Kathie Clane

A delicious and healthy Mushroom and Asparagus Frittata, perfect for breakfast, brunch, or a light dinner.

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Prep Time 10

Cook Time 15

Additional Time 5

Total Time 30

Course Healthy mushroom recipes

Cuisine Mediterranean

Servings 4 Serves

Calories 224 kcal

Ingredients

6 large eggs
1 cup mushrooms sliced
1 cup asparagus chopped
½ onion finely diced
2 tbsp olive oil
¼ cup grated cheese optional
Salt and pepper to taste
Fresh herbs parsley, thyme, or basil

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add onions and sauté until soft.
Add mushrooms and cook for 5 minutes until tender and browned. Add asparagus and cook for another 3 minutes.
In a bowl, whisk eggs with salt, pepper, and herbs. Pour the egg mixture over the vegetables in the skillet.
Sprinkle grated cheese on top, if using.
Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are set and lightly browned.
Let the frittata cool for 5 minutes before slicing and serving.

Notes

For a gluten-free version, ensure the cheese used is certified gluten-free.
Frittatas can be stored in the refrigerator for up to 3 days and reheated gently.

Keyword asparagus frittata, easy brunch, egg recipe, healthy breakfast, light dinner, Mediterranean breakfast, Mushroom frittata, mushroom recipe, savory frittata, vegetarian frittata