Mushroom, Asparagus, and Tomato Frittata
This spring frittata is also incredibly forgiving, which makes it a fantastic choice if you’re new to cooking frittatas.
Equipment
- Oven-safe skillet (10–12 inch)
- Mixing Bowl
- Whisk or fork
- Cutting Board & Knife
- Spatula
- Measuring Cups & Spoons
Ingredients
- 8 large eggs
- ½ cup milk whole or 2% works best
- 1 cup asparagus trimmed and cut into 1-inch pieces
- 1 cup mushrooms sliced
- 1 cup cherry tomatoes halved
- ½ cup shredded cheddar or Gruyère cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs optional: parsley, chives, or thyme
Instructions
Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Trim the woody ends of the asparagus and cut into 1-inch pieces.
- Slice the mushrooms and halve the cherry tomatoes.
- Finely chop the onion and mince the garlic.
- Pro Tip: Lay all your chopped vegetables on a plate—it makes sautéing smoother and keeps you organized.
Whisk the Eggs
- In a medium mixing bowl, crack all 8 eggs.
- Add ½ cup milk and a pinch of salt and pepper.
- Whisk together until the mixture is uniform and slightly frothy.
- Pro Tip: Whisk continuously in a circular motion to incorporate air; this helps the frittata stay fluffy.
Sauté the Vegetables
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat.
- Add the onion and garlic, cooking for 2–3 minutes until softened and fragrant.
- Add the mushrooms and asparagus, sauté for 4–5 minutes until slightly tender.
- Toss in the cherry tomatoes and cook for another 1–2 minutes.
- Pro Tip: Don’t overcook the asparagus—it should stay crisp-tender for the perfect texture in your spring frittata.
Combine and Cook
- Reduce the heat to low and pour the whisked eggs evenly over the vegetables in the skillet.
- Sprinkle the shredded cheese on top and gently stir to distribute without fully mixing—this helps the cheese melt into pockets.
- Let the mixture cook on the stovetop for 2–3 minutes until the edges start to set.
Bake the Frittata
- Transfer the skillet to the preheated oven.
- Bake for 12–15 minutes, or until the eggs are fully set and the top is lightly golden.
- Check doneness by gently shaking the pan—frittata should wiggle slightly in the center but not be runny.
- Pro Tip: If your skillet isn’t non-stick, lightly oil or butter it before adding veggies to prevent sticking.
Serve and Garnish
- Remove the frittata from the oven and let it cool for 2–3 minutes.
- Slice into wedges and garnish with fresh herbs like parsley, chives, or thyme.
- Serve warm for breakfast, brunch, or a light spring meal.
Notes
Nutritional Value (per serving, approximate)
- Calories: 180–220 kcal
- Protein: 12–14 g
- Carbohydrates: 6–8 g
- Dietary Fiber: 2–3 g
- Sugars: 3–4 g
- Fat: 12–14 g
- Saturated Fat: 4–5 g
- Cholesterol: 220 mg
- Sodium: 320–350 mg