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–+ servings

Spring Asparagus and Mushroom Frittata

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Celebrate spring produce with this bright and flavorful frittata featuring baby asparagus, earthy mushrooms, and creamy goat cheese. Finished under the broiler for a golden, fluffy top, it’s an impressive yet easy brunch centerpiece that’s tasty warm, at room temperature, or even cold straight from the fridge. Great for a crowd or as a make-ahead breakfast packed with vibrant herbs and just the right amount of tang.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetable Mixture
  • 2 tablespoons olive oil
  • 1 large shallot finely chopped
  • 4 ounces mushrooms sliced; any variety
  • 0.5 pound baby asparagus ends trimmed and cut into 1-inch pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fresh thyme finely minced
  • 0.5 teaspoon crushed red pepper
  • salt and black pepper to taste
Egg Mixture
  • 8 large eggs
  • 0.25 cup heavy cream
  • 4 ounces goat cheese crumbled
  • 0.5 cup parmesan cheese divided; ensure rennet is microbial or plant-based
For Finishing
  • chopped fresh parsley for garnish

Equipment

  • Oven-safe skillet (medium or large)
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Paper towel
  • Non-stick cooking spray
  • Knife
  • Cutting board

Method
 

  1. Set your broiler to preheat so it’s hot and ready for finishing the frittata.
  2. Warm the olive oil in a medium or large oven-safe skillet over medium heat. Add the chopped shallot and sliced mushrooms, and cook for about 8 minutes until the mushrooms are softened and tender.
  3. Stir in the asparagus pieces, Italian seasoning, minced thyme, crushed red pepper, and a good pinch of salt and black pepper. Continue cooking, stirring often, for 3 to 4 more minutes, until the asparagus is just bright and fork-tender. Remove skillet from heat.
  4. In a medium mixing bowl, beat the eggs and heavy cream together with a pinch of salt and black pepper until smooth. Fold in the crumbled goat cheese, 1/4 cup of parmesan, and the cooked vegetable mixture.
  5. Wipe out your skillet with a dry paper towel. Generously spray with non-stick cooking spray, then set it back over medium heat. Pour in the egg mixture, and cook undisturbed for 8 to 10 minutes, until the edges are set but the center still looks slightly runny. Use a rubber spatula to gently loosen the edges and let any uncooked egg flow underneath a few times as it cooks.
  6. Take the skillet off the heat and sprinkle the remaining 1/4 cup of parmesan evenly over the top. Place the skillet under the broiler and cook for 3 to 4 minutes, keeping a close eye, until the top is set and golden brown.
  7. Remove from the broiler and immediately top with fresh parsley. Slice the frittata into 8 wedges and serve while hot.

Nutrition

Calories: 210kcal

Notes

Leftover frittata can be stored in an airtight container in the fridge for up to 4 days—the flavor remains great, and the texture stays pleasant. Reheat slices gently in the microwave for 30–45 seconds or in a 300°F oven for about 8 minutes; you can also enjoy it cold or at room temperature. For a vegetarian-friendly dish, be sure to use parmesan made with plant-based or microbial rennet. Frittatas are highly adaptable—try swapping the goat cheese for feta, ricotta, or your favorite melting cheese. Avoid freezing, as the eggs can become watery after thawing. Serve with a crisp salad, roasted potatoes, or warm rolls for a wholesome brunch or lunch.

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