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Asparagus Frittata

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A savory and flavorful brunch or light dinner dish that sets off seasonal asparagus.

  • 3/4 pound asparagus, trimmed
  • salt and pepper to taste
  • 2 1/2 T olive oil
  • 1 1/4 cups (4 oz.) sliced fresh mushrooms
  • 3 scallions, sliced
  • 6 eggs, lightly beaten
  • 3 T milk
  • 1 T chopped fresh Italian parsley
  • 1 T chopped fresh basil
  • 1/2 tsp. chopped fresh thyme
  • 1 T butter
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup shredded Fontina or Mozzarella cheese
  • 2 T crunchy bread crumbs (or crush French bread crusts)

 

Preheat oven to 450 degrees.

Cut asparagus stalks into 1 inch pieces; you should have about 3 cups. Steam covered in boiling water until barely tender. Drain and season with salt and pepper. Set aside.


In a large heavy ovenproof skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add mushrooms and scallions and sauté until softened. Remove from skillet and reserve. Drain off excess liquid.

Beat eggs lightly with milk. Stir in parsley, basil, thyme, salt and pepper. To the skillet, add remaining 1 tablespoon olive oil and butter and heat until foamy. Pour in egg mixture and cook over low heat until eggs are cooked on the bottom but still soft on top. Remove from heat. Arrange asparagus and mushroom mixture over eggs. Sprinkle on cheese and bread crumbs. Place skillet on upper rack of the oven and bake just until top is firm and cheese has melted. Do not overcook. 

Serves 6

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

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Preheat oven to 450 degrees.

Cut asparagus stalks into 1 inch pieces; you should have about 3 cups. Steam covered in boiling water until barely tender. Drain and season with salt and pepper. Set aside.


In a large heavy ovenproof skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add mushrooms and scallions and sauté until softened. Remove from skillet and reserve. Drain off excess liquid.

Beat eggs lightly with milk. Stir in parsley, basil, thyme, salt and pepper. To the skillet, add remaining 1 tablespoon olive oil and butter and heat until foamy. Pour in egg mixture and cook over low heat until eggs are cooked on the bottom but still soft on top. Remove from heat. Arrange asparagus and mushroom mixture over eggs. Sprinkle on cheese and bread crumbs. Place skillet on upper rack of the oven and bake just until top is firm and cheese has melted. Do not overcook. 

Serves 6

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive