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
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.
- 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
- Preheat the oven for 350 degrees.
- Melt butter or heat olive oil in a pan. Add onions and sauté until soft (about 5 minutes).
- Add asparagus and sauté for about 2-3 minutes. Then, add mushrooms and sauté for another 3-4 minutes until soft.
- In a bowl, whisk together eggs, cheese and milk.
- 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.
- 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.