Asparagus & Mushroom Frittata
This Asparagus & Mushroom Frittata is a Mediterranean-inspired, gluten-free, vegetarian recipe that's perfect for breakfast, brunch, or meal prep. Made with farm eggs, fresh greens, and a blend of savory mushrooms, it's baked in a tall cake pan for a dramatic, fluffy presentation. Easy to customize with dairy-free options or extra vegetables, this frittata is a forgiving and elegant choice for holiday brunches, weekend gatherings, or grab-and-go weekday breakfasts. Freezer-friendly and meal-prep approved!
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.