Simple Mushroom & Asparagus Frittata Recipe

I made this simple mushroom & asparagus frittata recipe a few weeks ago, and I’m just now getting the chance to share it. Breakfast is my absolute favorite meals of the day. I could eat breakfast food all day long.

Even though Good Papa enjoys making brunch most weekend days, I really enjoy cooking breakfast on the other days. I’m not a morning person (just ask Good Papa), but knowing I get to eat breakfast motivates me to get up and start the day. Is it sad that I’m so motivated by food? 

If you are looking to serve a larger group of people or you have a bunch of veggies you don’t know what to do with, a frittata is the perfect choice. I made this frittata for my mom, aunts and cousins (my mom has four sisters and two sister-in-laws, so that’s quite a number). I love how simple it is to throw together. Plus, it’s a lot healthier than a quiche!

Simple Mushroom & Asparagus Frittata Recipe

Simple Mushroom & Asparagus Frittata Recipe

You can make this dish with mushrooms and asparagus like I did or you can try it out with whatever veggies you have on hand. I have a bunch of peppers I need to use, so I’m thinking they would be great in this frittata tomorrow morning. The cast iron skillet really helps to make this a yummy dish, but you can make it no problem in any oven-safe pan. Just make sure you cook up the veggies in a separate pan because the excess water will make your frittata too runny.

If your toddler is an egg-eater, a frittata is a great dish to sneak in some extra veggies.

Simple Mushroom & Asparagus Frittata Recipe

Simple Mushroom & Asparagus Frittata Recipe


  • 12 eggs
  • 1/2 C milk
  • 1/2 C cheddar cheese, shredded
  • 1/2 C gruyere cheese, shredded
  • 1/4 C gruyere or cheddar, shredded for topping
  • 3/4 C onions, chopped
  • 1 1/2 C mushrooms, chopped
  • 1 1/2 C asparagus, chopped
  • 1 tbsp butter or olive oil
  • salt, pepper, & thyme, to taste


  1. Preheat the oven for 350 degrees.
  2. Melt butter or heat olive oil in a pan. Add onions and sauté until soft (about 5 minutes).
  3. Add asparagus and sauté for about 2-3 minutes. Then, add mushrooms and sauté for another 3-4 minutes until soft.
  4. In a bowl, whisk together eggs, cheese and milk.
  5. Pour egg, cheese and milk mixture into a buttered 10-12 in. cast iron skillet (or other oven-safe pan). Add asparagus, mushrooms and onions on top along with salt, pepper and thyme to taste.
  6. Cook for about 20 minutes. Be sure not to overcook. The frittata will continue to cook inside the cast iron skillet once out of the oven.

Simple Mushroom & Asparagus Frittata Recipe

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  • I love frittatas! I need to make this-I love asparagus and mushrooms!! And breakfast is my favorite meal of the day too, (especially when I’m pregnant!)

  • I love a good frittata and thanks for the reminder that this is a great way to get more veggies into the kids not to mention using up veggies.

  • Melissa says:

    I love a good frittata! I’ve made mini ones before with zucchini and some chives. I think mushrooms and asparagus sounds like a good combination too!

  • Herchel S says:

    This looks delicious and I was just looking for a dish to bring to a “yay, the kids are back in school” moms brunch on Friday!


  • Lauren says:

    Oh my gosh, this looks so good! I dont think I have ever made a frittata!! I am more of a quiche gal, but I need to give this one a try!

  • I am going to have to try this. We love eggs in our house. And I love sneaking in those veggies when they have no idea! This would be a good thing to make also if you had company over for the next morning! I will be pinning this!

  • Mary Kay says:

    This was so tasty. I made one with peppers, onion, mushrooms, baby spinach and Gruyere. I used only 8 eggs and 1/4 cup while milk. It was delicious. I cannot believe I never had a frittata before. Yum.

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