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Asparagus & Mushroom Frittata

Asparagus and Mushroom Frittata is a easy weeknight meal that takes less than 25 minutes to make from scratch.

Frittatas are very versatile and can be made from any seasonable vegetable. Every Italian Mama has frittata in her go-to recipe bank for quick, cheap, and nourishing meals that can be made easily with ingredients on hand.

Serve this egg dish with a crusty loaf of sourdough bread and you have a nourishing meal fit for breakfast, lunch or dinner.

Try spinach and feta or cheve, or zucchini and cherry tomatoes for a different flavor combination. Download the printable PDF of the Recipe below.

Download PDF • 419KB


8 Egg

1/4 cup Water

1 tbsp Extra Virgin Olive Oil

2 cups Mushrooms (sliced)

1 cup Asparagus (sliced)

2 stalks Green Onion (chopped)

Sea Salt & Black Pepper (to taste)


1. Preheat the oven to 400ºF (204ºC).

2. Add the eggs and water to a bowl and whisk well. Set aside.

3. Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat. Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes. Stir in the green onion, salt, and pepper, and continue to cook for another minute until the green onions have softened.

4. Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven.

5. Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of the pan. Let sit for five minutes before cutting into wedges. Season with additional salt and pepper if needed and enjoy!

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