Asparagus-Mushroom Frittata

Say hello to our asparagus-mushroom frittata. It features an eggy, custardy base and is loaded with deliciously earthy-sweet vegetables.
Asparagus-Mushroom Frittata Recipe photo by Taste of Home

Our asparagus-mushroom frittata is a no-fuss, nutritious breakfast, brunch or lunch recipe that’s packed with flavor. The custardy frittata base is fluffy and freshened up with a hint of zippy lemon. A mixture of asparagus, mushrooms, onions and bell peppers add a subtle crunch and earthiness to the frittata.

Frittata recipes all follow just about the same technique, with each one having a few minor tweaks. Basically, what we’ll do in this asparagus-mushroom frittata recipe is whisk the eggs, dairy and seasonings together in a small bowl. The vegetables get sauteed in a pan until tender, and then the egg mixture is poured in. Some recipes call for adding shredded cheese during this step, but this frittata doesn’t need it. The pan goes into the oven where the heat will work its magic, turning this vegetable-egg mixture into a souffle-like frittata.

This is a super-easy make-ahead dish that could be customized with other veggies, cheese, meat and herbs. Honestly, just open your fridge, and see what you’ve got.

Asparagus-Mushroom Frittata Ingredients

  • Eggs: Eggs are the base ingredient for any frittata recipe.
  • Ricotta: Ricotta fluffs up the eggs, adds flavor, and creates the custard-like frittata texture.
  • Asparagus: Asparagus adds a pleasant earthy and green taste to the frittata.
  • Onion: Cooked onion creates a subtly sweet-umami flavor in the vegetable mix.
  • Bell pepper: Bell peppers impart a crunchy texture and subtly sweet taste in the frittata.
  • Mushrooms: Mushroom’s earthy, robust taste is a huge flavor booster.

Directions

Step 1: Create the frittata mixture

Preheat the oven to 350°F. In a large bowl, whisk together the eggs, ricotta cheese, lemon juice, salt and pepper until well combined. Set aside.

Step 2: Prepare the vegetables

In a 10-inch ovenproof skillet, heat the oil over medium heat. Add the asparagus, onion, bell pepper and mushrooms. Cook while stirring until the onion and pepper are tender, six to eight minutes. Remove the skillet from heat. Carefully remove the asparagus from the skillet. Reserve eight asparagus spears, and cut the remaining asparagus spears into 2-inch pieces. Return the cut asparagus pieces to the skillet.

Step 3: Assemble the frittata

Pour the egg mixture into the skillet with the vegetables, and give everything a quick stir. Arrange the reserved asparagus spears over the frittata to resemble the spokes of a wheel.

Step 4: Bake the frittata

Bake, uncovered, until the eggs are completely set, 20 to 25 minutes. Let stand for five minutes. Cut the frittata into wedges.

Recipe Variations

  • Use different vegetables: All sorts of vegetables work well in a frittata: zucchini, potatoes, tomatoes, spinach and broccoli, to name a few. Just make sure they’re cooked (and gently squeezed or patted dry of any moisture!) before adding to the frittata mixture.
  • Make ‘em mini: Create mini frittatas for a shareable snack or as one of your make-ahead breakfast recipes.
  • Sprinkle in cheese: Sprinkle grated or shredded cheese into the frittata mixture, or sprinkle it on top to cook a golden crust. We suggest cheddar, Parmesan or feta. (Our cheesy vegetable frittata shows just how good it can be!)
  • Add meat: Sausage, ham and bacon are delicious additions to a frittata, as our bacon-cheese frittata and potato-sausage frittata show. Just make sure to cook the meat before adding it to the frittata mixture.
  • Dress it up with herbs: Herbs add a flavor and aroma to any frittata. Fresh rosemary, thyme, basil and sage are knockout options.

How to Store an Asparagus-Mushroom Frittata

To store, allow the frittata to cool to room temperature, then slice it, and store in an airtight container. You can stack the servings on top of one another in the container by placing a piece of parchment paper in between the slices. Frittata can last in the fridge for up to four days. We do not recommend freezing a frittata as egg-based dishes do not freeze well.

Asparagus-Mushroom Frittata Tips

Asparagus Mushroom Frittata in a Pan on a Piece of Cloth on Wooden SurfaceTMB Studio

How do you make a frittata not soggy?

To make a frittata not soggy, make sure your vegetables are cooked before adding them to the frittata mixture. If you’re using cooked spinach, squeeze out any excess water, as well. Vegetables release water as they cook, which can add excess moisture to your frittata, making it soggy.

Do you eat frittata hot or cold?

You can eat a frittata hot or cold, but most people enjoy it right from the oven. Place a wedge of our asparagus-mushroom frittata next to one of our quickest easy salads, and you’ve created the perfect brunch plate.

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
Asparagus-Mushroom Frittata Recipe photo by Taste of Home
Total Time

Prep: 25 min. Bake: 20 min.

Makes

8 servings

Ingredients

  • 8 large eggs
  • 1/2 cup whole-milk ricotta cheese
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 package (8 ounces) frozen asparagus spears, thawed
  • 1 large onion, halved and thinly sliced
  • 1/2 cup finely chopped sweet red or green pepper
  • 1/4 cup sliced baby portobello mushrooms

Directions

  1. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
  2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
  3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts

1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.