Description
This Asparagus-Mushroom Frittata is a delightful and nutritious dish perfect for breakfast, brunch, or a light dinner. It combines tender asparagus and savory mushrooms with creamy Gruyère and Parmesan cheeses, all bound together with fluffy eggs. Cooked first on the stovetop and finished in the oven, this frittata offers a golden, flavorful meal that’s both gluten-free and vegetarian.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sliced mushrooms (cremini or white)
- 2 cloves garlic, minced
Cheese
- ½ cup shredded Gruyère or Swiss cheese
- 2 tablespoons grated Parmesan cheese
Other
- 2 tablespoons olive oil
- Optional: fresh herbs like parsley or chives for garnish
Instructions
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until smooth and well combined to ensure even cooking.
- Sauté mushrooms: Heat olive oil in an oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes until softened and lightly golden, developing rich flavor.
- Add garlic and asparagus: Stir in the minced garlic and asparagus pieces, and sauté for another 3 to 4 minutes until the asparagus is tender but still crisp, enhancing freshness and texture.
- Combine ingredients in skillet: Spread the cooked vegetables evenly in the pan. Pour the egg mixture over them, making sure it’s distributed uniformly. Sprinkle the shredded Gruyère and grated Parmesan cheese evenly atop the mixture.
- Cook briefly on stovetop: Let the frittata cook without stirring for 2 to 3 minutes. This allows the edges to begin setting, helping hold the frittata together when baking.
- Bake the frittata: Transfer the oven-safe skillet to a preheated oven at 375°F (190°C). Bake for 10 to 12 minutes until the eggs are fully set and the top is slightly golden and puffed.
- Rest and serve: Remove the skillet from the oven and let the frittata rest for a few minutes to firm up. Garnish with fresh herbs like parsley or chives if desired, slice, and serve warm or at room temperature.
Notes
- Swap Gruyère with mozzarella or cheddar for a milder cheese flavor.
- To make this dairy-free, use a plant-based milk alternative and omit the cheese or substitute with dairy-free cheese.
- This frittata is versatile and great for breakfast, brunch, or a light dinner option.
- Ensure using an oven-safe skillet to safely transfer from stovetop to oven.
