Mushroom and Asparagus Frittata

This Mushroom and Asparagus Frittata is a fluffy, savory egg dish packed with earthy mushrooms and tender asparagus. Perfect for breakfast, brunch, or dinner, this vegetarian, gluten-free delight is easy to make and bursting with flavor.

Why You’ll Love This Recipe

This Mushroom and Asparagus Frittata is a versatile, crowd-pleasing dish that brings vibrant flavors and wholesome ingredients to any meal. Fluffy eggs envelop earthy mushrooms and crisp-tender asparagus, accented with a sprinkle of Parmesan and fresh herbs for a touch of elegance. Perfect for breakfast, brunch, or even a light dinner, it’s quick to prepare, naturally gluten-free, and packed with protein and veggies. Whether you’re hosting a gathering or meal-prepping for the week, this frittata is a healthy, satisfying option that’s easy to customize with your favorite add-ins. Its golden, puffy texture and savory aroma make it a comforting classic that’s sure to impress and delight.

Recipe Tips and Tricks

• Don’t Overcook Eggs: Cook until just set for a fluffy texture; residual heat finishes cooking.
• Sauté Veggies First: Ensures mushrooms release moisture and asparagus stays tender-crisp.
• Use a Nonstick Skillet: Prevents sticking; oven-safe handle for broiling.
• Whisk Eggs Well: Incorporates air for a lighter, fluffier frittata.
• Grate Parmesan Fresh: Enhances flavor and melts smoothly.
• Broil for Golden Top: Watch closely to avoid burning; 1-2 minutes is enough.
• Check Seasoning: Taste veggie mix before adding eggs to adjust salt.
• Let Rest: Slicing is cleaner after a brief rest; keeps it moist.

Yield: 6 Servings

Mushroom and Asparagus Frittata

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Fluffy frittata with savory mushrooms and tender asparagus, perfect for any meal.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• ¼ cup grated Parmesan cheese
• ½ small onion, diced
• 1 clove garlic, minced
• 1 cup chopped asparagus (1-inch pieces)
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 tbsp olive oil
• 2 tbsp whole milk
• 8 large eggs
• 8 oz cremini or button mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Veggies: Clean mushrooms with a damp cloth; slice thinly. Trim asparagus and chop into 1-inch pieces.
2. Sauté Mushrooms: Heat 1 tbsp olive oil in a 10-inch oven-safe skillet; cook mushrooms 5-7 minutes until golden, set aside.
3. Cook Asparagus: In same skillet, add remaining oil; sauté onion, garlic, and asparagus 4-5 minutes until tender-crisp.
4. Season Veggies: Add thyme, salt, and pepper to veggie mix; stir and return mushrooms to skillet.
5. Whisk Eggs: In a bowl, whisk eggs, milk, and a pinch of salt until frothy for fluffy texture.
6. Combine: Pour egg mixture over veggies in skillet; stir gently to distribute evenly.
7. Cook on Stove: Cook over medium heat 5-7 minutes until edges set but center is slightly jiggly.
8. Add Cheese: Sprinkle Parmesan over top; broil 1-2 minutes until golden and puffy (watch closely!).
9. Rest: Let frittata rest 5 minutes to set for easier slicing and richer flavor.
10. Serve: Slice into wedges; serve warm with a side salad or fruit for a delightful meal.

Notes

• Use a 10-inch oven-safe nonstick skillet for easy release and broiling.
• Check asparagus tenderness; thinner spears cook faster.
• Leftovers are great for breakfast sandwiches or lunch wraps.
• Store without garnishes; add fresh herbs when serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 175Total Fat 12gSaturated Fat 4gUnsaturated Fat 8gCholesterol 208mgSodium 8808mgCarbohydrates 9gFiber 3gSugar 1gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Eggs (8 large): Fresh for best fluffiness; room temp for even cooking.
• Mushrooms (8 oz): Cremini or button for earthy flavor; sliced thinly.
• Asparagus (1 cup, chopped): Fresh, trimmed; thin spears cook faster.
• Parmesan Cheese (¼ cup, grated): Adds nutty richness; Pecorino as substitute.
• Onion (½ small, diced): Yellow for mild sweetness; shallots for softer flavor.
• Garlic (1 clove, minced): Fresh for subtle aroma; avoid overpowering.
• Olive Oil (2 tbsp): Extra virgin for sautéing and flavor.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; parsley as alternative.
• Milk (2 tbsp): Whole for creaminess; any milk works for lightness.
• Salt and Pepper (to taste): Enhances flavors; season veggies and eggs.

Variations and Substitutions

• Vegan: Use tofu scramble with nutritional yeast instead of eggs and cheese.
• Veggie Swap: Try zucchini, spinach, or bell peppers instead of asparagus.
• Cheese Swap: Use feta, cheddar, or goat cheese for different flavors.
• Protein Boost: Add cooked bacon, ham, or sausage for non-vegetarian.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.
• Spicy Kick: Add ¼ tsp red pepper flakes or diced jalapeño.
• Herb Twist: Use basil, dill, or chives instead of thyme.
• Low-Fat: Skip cheese or use low-fat milk; reduce oil to 1 tbsp.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze slices up to 2 months; wrap tightly.
• Reheating: Warm in oven at 325°F or microwave gently.

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