Asparagus and Mushroom Frittata: A Springtime Delight

Spring is in the air, and with it comes a bounty of fresh, seasonal produce! Asparagus and mushrooms are at their peak, making them the perfect ingredients for a light, flavorful, and satisfying frittata. This Asparagus and Mushroom Frittata is incredibly versatile – it’s fantastic for breakfast, brunch, lunch, or even a light dinner. It’s also a great way to use up any leftover vegetables you might have lurking in your refrigerator. This recipe is easily customizable and forgiving, so feel free to adjust it to your personal tastes.

## What is a Frittata?

Before we dive into the recipe, let’s quickly define what a frittata is. A frittata is essentially an Italian-style open-faced omelet. Unlike a French omelet, which is typically folded and cooked quickly over high heat, a frittata is cooked slowly over low to medium heat, often started on the stovetop and finished in the oven. This slow cooking method allows the eggs to cook through evenly and creates a denser, more substantial dish. Frittatas are also known for being incredibly versatile – you can add almost any combination of vegetables, meats, cheeses, and herbs to create a unique and delicious meal.

## Why This Asparagus and Mushroom Frittata is a Winner

* **Seasonal Flavors:** Fresh asparagus and earthy mushrooms are a match made in heaven. Their flavors complement each other perfectly, creating a delightful taste experience.
* **Easy to Make:** This recipe requires minimal effort and simple ingredients. It’s perfect for busy weeknights or lazy weekend brunches.
* **Versatile:** As mentioned earlier, this frittata is highly customizable. Feel free to swap out the vegetables, cheese, or herbs to suit your preferences.
* **Healthy and Nutritious:** This frittata is packed with protein, vitamins, and minerals, making it a healthy and satisfying meal.
* **Great for Leftovers:** Frittatas are delicious served warm or cold, making them perfect for meal prepping or packing for lunch.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Asparagus and Mushroom Frittata:

* **Eggs:** The base of our frittata! Use large eggs for the best results. 6 large eggs.
* **Asparagus:** Choose fresh, firm asparagus spears. About 1 pound.
* **Mushrooms:** We recommend using cremini (baby bella) mushrooms, but white button mushrooms or a mix of wild mushrooms will also work well. 8 ounces.
* **Onion:** Adds a savory flavor to the frittata. 1/2 medium onion, diced.
* **Garlic:** For a touch of aromatic goodness. 2 cloves garlic, minced.
* **Cheese:** Parmesan cheese adds a salty, nutty flavor, but feel free to use your favorite cheese. Gruyere, mozzarella, or goat cheese would all be delicious. 1/2 cup grated Parmesan cheese.
* **Heavy Cream or Milk:** Adds richness and helps to create a creamy texture. 1/4 cup heavy cream or milk.
* **Olive Oil:** For sautéing the vegetables. 2 tablespoons olive oil.
* **Fresh Herbs:** Fresh parsley or chives add a pop of color and flavor. 2 tablespoons chopped fresh parsley or chives.
* **Salt and Pepper:** To taste.
* **Optional Add-ins:** Consider adding cooked bacon, ham, or sausage for extra protein. Spinach, bell peppers, or sun-dried tomatoes would also be delicious additions.

## Equipment You’ll Need

* **Oven-safe skillet:** A 10-inch oven-safe skillet is ideal for this recipe. Cast iron is a great option.
* **Whisk:** For whisking the eggs.
* **Cutting board and knife:** For prepping the vegetables.
* **Mixing bowl:** For combining the ingredients.

## Step-by-Step Instructions

Now, let’s get cooking! Here’s how to make this delicious Asparagus and Mushroom Frittata:

**Step 1: Prepare the Vegetables**

* Wash and dry the asparagus and mushrooms. Trim the woody ends of the asparagus and cut the spears into 1-inch pieces. Slice the mushrooms.
* Dice the onion and mince the garlic.

**Step 2: Sauté the Vegetables**

* Heat the olive oil in the oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
* Add the garlic and cook for another minute until fragrant.
* Add the mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes. Season with salt and pepper.
* Add the asparagus and cook for another 3-5 minutes, until tender-crisp.
* Remove the skillet from the heat and set aside.

**Step 3: Prepare the Egg Mixture**

* In a mixing bowl, whisk together the eggs, heavy cream (or milk), Parmesan cheese, salt, and pepper until well combined.
* Stir in the chopped fresh herbs.

**Step 4: Assemble the Frittata**

* Pour the egg mixture over the sautéed vegetables in the skillet, making sure the vegetables are evenly distributed.
* Gently stir to combine the egg mixture with the vegetables.

**Step 5: Cook the Frittata**

* Place the skillet on the stovetop over low heat. Cook for about 5-7 minutes, or until the edges of the frittata start to set.
* Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top.
* A knife inserted into the center should come out clean.

**Step 6: Let it Rest and Serve**

* Remove the frittata from the oven and let it rest for a few minutes before slicing and serving.
* Garnish with extra fresh herbs, if desired.

## Tips for the Perfect Frittata

* **Use a good quality skillet:** An oven-safe skillet is essential for this recipe. Cast iron is a great option because it distributes heat evenly and can withstand high temperatures.
* **Don’t overcook the vegetables:** You want the vegetables to be tender-crisp, not mushy. Overcooked vegetables will make the frittata watery.
* **Whisk the eggs thoroughly:** This will ensure a light and fluffy frittata. Don’t be afraid to whisk for a few minutes until the eggs are well combined with the other ingredients.
* **Cook over low heat:** Cooking the frittata slowly over low heat on the stovetop will prevent the bottom from burning. This also helps to ensure that the frittata cooks through evenly.
* **Don’t overbake:** Overbaking the frittata will make it dry and rubbery. Bake until the frittata is set and lightly golden brown on top.
* **Let it rest:** Letting the frittata rest for a few minutes before slicing will allow it to set properly and prevent it from falling apart.

## Variations and Substitutions

This recipe is incredibly versatile, so feel free to experiment with different variations and substitutions. Here are a few ideas:

* **Cheese:** Try using different types of cheese, such as Gruyere, mozzarella, goat cheese, or feta cheese.
* **Vegetables:** Substitute other vegetables for the asparagus and mushrooms, such as spinach, bell peppers, zucchini, tomatoes, or onions.
* **Meat:** Add cooked bacon, ham, sausage, or shredded chicken for extra protein.
* **Herbs:** Experiment with different herbs, such as thyme, rosemary, oregano, or basil.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Dairy-free:** Use plant-based milk instead of heavy cream or milk.

## Serving Suggestions

This Asparagus and Mushroom Frittata is delicious served warm or cold. Here are a few serving suggestions:

* **Breakfast or Brunch:** Serve the frittata with a side of toast, fruit salad, or yogurt.
* **Lunch:** Pack a slice of frittata for lunch with a side salad or soup.
* **Dinner:** Serve the frittata with a side of roasted vegetables or a green salad.
* **Appetizer:** Cut the frittata into small squares and serve as an appetizer.

## Make-Ahead Instructions

You can prepare the vegetables and egg mixture ahead of time. Store the sautéed vegetables in an airtight container in the refrigerator for up to 2 days. Whisk the eggs and add the cheese and herbs; store this mixture separately, also in the refrigerator. When ready to cook, simply combine the ingredients and follow the instructions in the recipe.

## Storage Instructions

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave, oven, or on the stovetop. Frittata can also be frozen for up to 2 months. To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

(per serving, based on 6 servings)

* Calories: 250-300
* Protein: 15-20g
* Fat: 15-20g
* Carbohydrates: 5-10g

(Note: Nutritional information can vary depending on the specific ingredients used.)

## Conclusion

This Asparagus and Mushroom Frittata is a delightful and versatile dish that’s perfect for any occasion. With its fresh, seasonal flavors and easy preparation, it’s sure to become a new favorite in your kitchen. So gather your ingredients, fire up your oven, and get ready to enjoy a delicious and satisfying meal! Don’t be afraid to experiment with different variations and substitutions to create your own unique frittata masterpiece.

## Recipe Card

**Asparagus and Mushroom Frittata**

A delicious and versatile frittata featuring fresh asparagus, earthy mushrooms, and a creamy egg base. Perfect for breakfast, brunch, lunch, or dinner!

**Prep Time:** 15 minutes
**Cook Time:** 25 minutes
**Total Time:** 40 minutes
**Servings:** 6

**Ingredients:**

* 6 large eggs
* 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
* 8 ounces cremini mushrooms, sliced
* 1/2 medium onion, diced
* 2 cloves garlic, minced
* 1/2 cup grated Parmesan cheese
* 1/4 cup heavy cream or milk
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh parsley or chives
* Salt and pepper to taste

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Add mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes. Season with salt and pepper.
4. Add asparagus and cook for another 3-5 minutes, until tender-crisp.
5. Remove skillet from heat.
6. In a mixing bowl, whisk together eggs, heavy cream (or milk), Parmesan cheese, salt, and pepper until well combined. Stir in fresh herbs.
7. Pour egg mixture over sautéed vegetables in the skillet, making sure vegetables are evenly distributed. Gently stir to combine.
8. Place skillet on stovetop over low heat. Cook for about 5-7 minutes, or until the edges of the frittata start to set.
9. Transfer skillet to preheated oven. Bake for 15-20 minutes, or until frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean.
10. Remove frittata from oven and let it rest for a few minutes before slicing and serving. Garnish with extra fresh herbs, if desired.

**Notes:**

* Feel free to substitute other vegetables, cheeses, or herbs to suit your preferences.
* For a richer flavor, use heavy cream instead of milk.
* Cooked bacon, ham, or sausage can be added for extra protein.

Enjoy!