Mushroom & Asparagus Frittata (GF, Vegetarian)

This mushroom asparagus frittata comes together quickly, but it’s sure to impress. It only requires a handful of ingredients, and it makes a great dish for an Easter or Mother Day’s brunch.

Overhead shot of mushroom and asparagus frittata in a cast iron skillet next to some fresh asparagus and two eggs. The frittata is decorated with four asparagus spears.

What is a Frittata?

A frittata is an egg-based dish traditionally served in Italy for brunch.

In a frittata, some sort of dairy, vegetables, and/or meat are mixed in with the eggs before putting it in the oven to finish cooking.

Overhead shot of 8 cracked eggs in a brown ceramic bowl next to some asparagus and two uncracked eggs

How is a Frittata Different from a Quiche or an Omelette?

Unlike quiche, frittatas don’t have a crust. Instead, when the eggs cook they brown and set at the bottom. Then they rise, making something similar to a thick pancake but without the need for flour.

The main thing that differentiates frittatas from an omelette is the cooking method. Omelettes are cooked on the stove top and then filled with veggies and/or meat. Frittatas, on the other hand, are usually cooked in the oven and all of the ingredients are incorporated into the egg mixture before putting it in the oven.

Overhead shot of a slice of mushroom and asparagus frittata next to some asparagus and a cremini mushroom

Making a Spring-Inspired Mushroom and Asparagus Frittata

Asparagus are a classic spring ingredient, and they go together really well with mushrooms, which is why I decided to pair these two ingredients together.

For this mushroom and asparagus frittata, I also chose to add another classic spring ingredient, scallions, to the mix for a pop of flavor. You could also use garlic chives, chives, or spring onions in place of the scallions.

Overhead shot of mushrooms and asparagus in a cast iron skillet

Some Tips for a Foolproof Frittata

Frittatas, like most egg-based dishes, can easily be overcooked, so here are some tips to avoid a dry, eggy frittata.

  • Use full-fat dairy. You don’t necessarily have to use heavy cream, but full-fat dairy keeps your frittata moist and rich, so don’t substitute it for low-fat alternatives. Other full-fat dairy options are sour cream, crème fraîche, or ricotta.

Overhead shot of 8 cracked eggs in a ceramic bowl with a drizzle of heavy cream over them. The bowl is next to some asparagus and two uncracked eggs.

  • Pre-cook all of your ingredients. Frittatas cook really fast, so it’s not a good idea to add raw meat to them because it won’t be fully cooked by the time the frittata is done. You also want to pre-cook your vegetables but for a different reason: they tend to release a lot of moisture, which can make your frittata soggy or cause it to not cook correctly.

Overhead shot of 8 cracked eggs in a ceramic bowl with chopped scallions and a drizzle of heavy cream over them. The bowl is next to some asparagus and two uncracked eggs.

  • Don’t over beat the eggs. It’s tempting to beat the eggs with the rest of the ingredients until they are light and fluffy, but beating too much air into your frittata will make it rise too much and lose some of its density. You should beat the eggs just until the egg whites and egg yolks are combined and then gently mix in the rest of your ingredients.

Overhead shot of frittata mixture in a ceramic bowl having been whisked together. The whisk is resting on the side of the bowl.

  • Let it wiggle. A common mistake is to cook frittatas until completely set, which tends to make them dry at the edges. You want your frittata to be soft and wiggly in the middle because it will continue to cook once you take it out of the oven.
Overhead shot of mushroom and asparagus frittata in a cast iron skillet next to some fresh asparagus and two eggs. The frittata is decorated with four asparagus spears.
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Mushroom & Asparagus Frittata

This delicious mushroom and asparagus frittata is fast, easy, and perfect for a special occasion. It makes a great dish for an Easter or Mother's Day brunch, and it's vegetarian and gluten-free.
5 from 7 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
5 minutes
Total Time: 30 minutes
Course: Brunch
Cuisine: gluten-free, Italian, Special Occassion, vegetarian
Keyword: asparagus,, breakfast, brunch, dairy, easy recipes, eggs, lunch, mushrooms, spring recipes
Servings: 6
Calories: 250kcal
Author: Daniela Miranda

Ingredients

  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 cup cheddar cheese grated
  • 1/2 pound cremini mushrooms sliced
  • 1/4 pound asparagus trimmed and sliced into 1 in chunks
  • 2 scallions thinly sliced
  • 1 tbsp vegetable oil
  • 4 thin asparagus spears (optional) trimmed
  • kosher salt
  • freshly ground black pepper

Instructions

  • Preheat your oven to 400 ℉.
  • Crack the eggs into a medium-sized bowl. Add the heavy cream and salt and pepper to taste and whisk until just combined (be careful not to over beat or your frittata will be too dry).
  • Add the scallions and cheddar cheese and mix until just combined. Set aside.
  • Heat vegetable oil in a cast iron skillet or oven-safe non-stick skillet over medium high heat. Add the mushrooms and asparagus and cook until the asparagus just start to soften and the mushrooms give up all of their moisture, 6-10 min. Season with a pinch of salt and pepper.
  • Lower the heat to medium and add the egg mixture to the skillet with the vegetables. Gently spread out the vegetables to make sure that they are evenly distributed.
  • If decorating the top with the asparagus spears, gently place them on top of the frittata in a decorative fashion. This step is optional.
  • Cook for two minutes and then transfer the skillet to the oven.
  • Cook for 8-11 min or until the edges are set and starting to brown and the center of the frittata is still a bit wiggly. If you would like a nice browned top, turn the broiler on and cook for an additional minute.
  • Remove skillet from the oven and let the frittata set in the skillet for 5 min. Cut and serve. This frittata can be served warm or at room temperature.

Notes

If properly stored in an air-tight container, frittata will keep for 4 days in the fridge.
 
Please keep in mind that the nutritional values for this recipe are just an estimate.

Nutrition

Calories: 250kcal | Carbohydrates: 3g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 314mg | Sodium: 231mg | Potassium: 348mg | Sugar: 1g | Vitamin A: 18.5% | Vitamin C: 2.2% | Calcium: 19.9% | Iron: 11.5%

Here are other spring-inspired dishes:

If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration 🙂

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!


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25 thoughts on “Mushroom & Asparagus Frittata (GF, Vegetarian)”

  • We simply love frittatas and make them quite often. I’m especially fond of the asparagus variety because that was my mamma and papà’s favorite. We are super partial to mushrooms and we’d definitely want them in our frittata. Looks like it is cooked perfectly.

  • This looks like one delicious frittata. I love the combination of asparagus and eggs. This is perfect for brunch on the weekends, and a light dinner during the week. Great way to feed a crowd…just make 2-3!!

  • I was just looking at some asparagus in my fridge and wondering what to do with it! This sounds so good and easy. I love that frittatas are even easier than quiches (and healthier too!)

  • Absolutely love this breakfast – it’s going to be a hit on Easter Sunday! I use cremini and also added in some baby bella mushrooms I had on hand. 🙂

  • That is one beautiful frittata! I love all of those juicy veggies and the fact that you don’t have to make a crust makes this a much simpler breakfast dish. We love starting our Sunday mornings with a hot breakfast and I can’t wait to try this beauty.

  • Frittata’s are such a perfect dish, great for both brunch and dinner in my books! I love that this one is stuffed with both cremini mushrooms and asparagus because it’s the perfect season for them. I also LOVE your mixing bowl – so pretty!

  • Frittatas are amazing! Especially this time of year with all of that spring produce. It used to be my go-to to make for my Mom on Mother’s Day when I lived close to home. Now I’ll just make this for myself 😉
    And I’m with you on using full fat dairy. I use it everywhere anyway since fat-free stuff is full of icky fillers anyway. But it makes SUCH a difference!

  • What a beautiful presentation for an egg dish. I am going to a potluck brunch for book group next week and this will be perfect. I often make a veggie frittata….but never anything so artistic. What a great idea. The girls are going to love this.

  • I absolutely adore a good frittata. They’re perfect for brunch, and sometimes, when we need something quick and flavorful, we make them for dinner too. I love the light, spring feel to this recipe with the mushrooms and asparagus. What a beautiful presentation, and I love all of your tips for frittata making success.

  • It’s honestly amazing to me how many different ways there are to cook something like a frittata, quiche, or omelette. Every culture seems to have a different twist, method, or recipe. Personally I’m happy to work my way through all of them. I’m so glad you included the comment about using full-fat dairy – I know there’s often a temptation to cut the fat in recipes, but knowing that it will affect the final texture and moisture in a recipe like this makes it a non-starter. Your ratios and your cooking instructions seem spot-on – crispy outside, soft, airy and moist on the inside, and nicely browned and set on top. Love it.

  • I just love when asparagus is in season. It’s such a versitile veggie and really is awesome for brunch. We sometimes have fritattas for dinner too because they are fast and filled with protein, so I’m going to add this to our meal plan for next week.

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