Why This Asparagus Mushroom Frittata Is The Best
As a professional caterer, a frittata is always a staple of any brunch menu I create because it can sit on a buffet for a couple hours without being any worse for wear.
A frittata can also be adjusted to work with most dietary restrictions, which is something you should always look out for when feeding a crowd.
And as an avid breakfast eater myself I’m always grateful for the frittata bites waiting in my fridge as I rush around on a busy weekday morning. But when I’m feeding a crowd, I love to bake it in a tall cake pan for an extra dramatic presentation.
You’re going to make an amazing frittata because they are the Mr. Rogers of breakfast foods: calm, flexible and forgiving.
Ingredient Substitutions
- Dairy free? Use homemade cashew milk.
- No mushrooms? Skip them or substitute with bacon or sausage if you’re a meat eater.
- No asparagus? Substitute red peppers or broccoli.
- No green onions? Substitute shallot, yellow, white or red onions. Make sure to cook them until they’re tender.
Recipe Tips & FAQ’s
- Do I need to bake it in a cake pan? No! Frittatas can also be made in a cast iron or non-stick skillet. Just cook it on the stove top for a minute before putting it in the oven. But honestly- the cake pan brings the drama.
- How do I make these easier to meal prep? Bake little grab and go frittatas in a silicone muffin pan, store in an air tight container, and when ready, enjoy. No need to even reheat them if you don’t want to.
- What is the secret to a great frittata? Fresh eggs, fresh filling and rich dairy. Substituting heavy cream for milk will create a super fluffy frittata.
- What’s the difference between an omelette and a frittata? An omelette is usually cooked on the stovetop and folded over, and a frittata is cooked in the oven, never folded and the filling is mixed into the eggs.
- What do you do if it sticks to the pan? Start by running a knife or an offset spatula around the edge. Next place your flat palm on top of the frittata. Flip it upside down and gently nudge it back and forth from side to side with your hand. The gravity and the gentle motion of your hand will help it detach in one piece.
- Why 325˚? Eggs really like to be cooked slowly. You can get away with cooking your frittata at 350˚, but if you’re looking for the best texture, drop that oven temp down.
Serving Suggestions
- For a quick meal prep breakfast: Frittata with a cup of cold brew coffee.
- Holiday brunch crowd pleaser: Serve it along with a grilled vegetable platter and a bloody mary bar.
- Weekend breakfast: Serve with salad greens tossed with lemon juice and olive oil.
Storage and Shelf Life
Refrigerator: Frittatas hold very nicely in an airtight container for up to 5 days in the refrigerator.
Freezer: Frittatas freeze well. Let them defrost in the fridge overnight when you’re ready to serve.
Final Thoughts
This frittata is a showstopper when you bake it in a tall cake pan, so if you want a frittata that makes a dramatic entrance, this recipe is here for you.
A few good things to keep in mind: a frittata is a great way to clean out veggies from the fridge, but treat it with respect for best results. Fill it with fresh, healthy veggies and high quality farm eggs, and you will not be disappointed. And remember that the richer the dairy, the fluffier the frittata.
I think you’re going to love this recipe. Once you give it a try, please come back and leave a comment. It will help others find out about the site.
Asparagus & Mushroom Frittata
Special Equipment
- 1 six inch wide, three inch tall cake pan or a muffin tin or cast iron skillet
Ingredients
- Base:
- 8 farm eggs
- sea salt to taste
- freshly cracked black pepper
- 1/4 cup milk or heavy cream
- Filling:
- 2 tablespoon ghee or avocado oil
- 1 cup thinly sliced mushroom, stems removed (blend of shiitake, oyster & lions mane is suggested)
- 1 cup small diced potato ( red, yukon or russet)
- 1 cup thin asparagus cut into 1 inch pieces
- 2 ounces baby spinach, washed and stems removed can substitute with kale or dandelion greens
- 1/2 cup green onions washed and sliced thinly
- 1/3 cup pecorino romano grated
Instructions
- Preheat the oven to 325˚.
- Prepare the base: Crack the eggs into a large bowl and add a healthy pinch of salt and pepper. Whisk vigorously to break up the eggs, then add the cream. Continue whisking until the eggs and cream are combined.
- Prepare the filling: Heat the ghee in a large cast iron or non-stick skillet on medium-high heat. When the ghee just barely starts to smoke, add the sliced mushrooms. Let them cook for a minute without stirring them. Once they start to become golden brown, turn the heat down to medium-low and stir.
- Add the diced potatoes and continue to cook everything in the pan for 10 minutes.
- If your pan gets too dry, add another splash of oil to prevent sticking.
- Add the asparagus and continue cooking for 5 minutes, stirring every couple of minutes until the potatoes are tender.
- Add spinach to the skillet and let it wilt. Season the filling with salt and pepper.
- Assemble the Frittata: Place a parchment paper cake circle in the bottom of your cake pan to help prevent sticking. Next transfer the filling into your cake pan. Next pour the egg mixture into the pan. Do not stir. Sprinkle the green onion and pecorino on top.
- Bake for 20–25 minutes, until the top is set and firm to the touch then remove it from the oven.
- Let cool slightly. Flip the cake pan upside down onto a cutting board. If the frittata doesn’t release immediately, flip it right-side up, run a knife around the perimeter, and try again. Still stuck? Hold the pan upside down and gently wiggle the surface side-to-side with your hand. Between gravity and a little patience, it will come out. Just be careful, go slow, and be gentle. Slice into 8 pieces and serve.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/
Loved this frittata! Uncle George said that I could make it any time that I wanted to- breakfast, lunch or dinner.
I used broccoli instead of asparagus but will try the asparagus next time. Only thing that I would add is that in the recipe itself, you don’t give the temp. I went back up to the article and found the temp but you might want to put it into the actual recipe
Thanks so much for giving it a try! I’m glad to hear you all enjoyed it. And thanks for the feedback on the oven temp!