Frittatas are a great way to serve a group breakfast, but they can really be eaten for any meal of the day! They are easy to put together and bake in the oven. This Mushroom Asparagus Frittata is flavorful and delicious.
You can vary between baking one large frittata or the smaller muffin size frittatas. They freeze very well so you can make a batch in muffin tins and use them as needed. Follow the instructions for Mini Frittatas if you would like to make these small.
Frittatas are basically a crustless quiche. They are low carb and you can easily substitute ingredients and still get a good result. Mushroom Asparagus Frittata is great for asparagus season. Zucchini Herb Frittata is perfect in the summer.
Vegetable Frittata, Chorizo Frittata, and Potato Cheddar Frittata are some others you may want to try.
If you love asparagus, check out 10 Spring Asparagus Recipes.
Mushroom Asparagus Frittata
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Ingredients
- 10 large eggs
- 1 – 8 ounce package fresh mushrooms, sliced
- ½ cup yellow onion, diced
- 1 cup asparagus, ends removed and sliced into 1 inch slices (20 spears)
- 1 tablespoon olive oil
- 1 cup feta cheese, crumbled
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Preheat your oven to 350 degrees. Place your oven rack in the center of the oven.
Heat the olive oil in a large skillet over medium low heat. Add the mushrooms and saute for 4 minutes, until the liquid starts to render. Add the asparagus and onion to the pan and cook for an additional 3 minutes until the asparagus is bright green and the onions are translucent. Remove from the heat. Cool for 5 minutes.
In a large bowl, beat the eggs with the milk, salt and pepper. Stir the cooked vegetables and the feta cheese into the egg mixture.
Spray with cooking spray or grease a 9” deep dish pie plate. Pour the egg mixture into the pie plate.
Place in the oven and bake for 30 minutes or until the top of the frittata is just set.
Directions to bake as mini frittatas:
Equally distribute the mixture into your prepared custard cups or muffin pan.
Bake for 20 to 25 minutes. The custard cups will require a few more minutes than the muffin tin. The tops should be totally set and lightly browned.
To make ahead and reheat, check out these directions on How To Reheat a Frittata
2 comments
I’m looking forward to trying your recipe for “Mushroom Asparagus Frittata. However, I don’t have a 9” deep dish pie pan. Can a use a 9 x 12 pyrex glass pan? or an 8 x 11 ceramic baking pan? Which do you think would work best?
Thanks!
Hi Linda
If you follow the recipe exactly you will have 8 cups of the frittata mixture. I checked out some pan size quantities and I think that the 9 x 12 pan is too large but the 8 X 11 baking pan will work. I am not sure how high the side of the pan is so what you can do is pour 8 cups of water into the pan and see if it holds it without being too close to the top of the pan. The frittata will rise while baking and then deflate a bit as it cools.