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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