Name: Spring Asparagus and Mushroom Frittata Recipe
Ingredients: 2 tablespoons olive oil: Olive oil is the foundation for sautéing our vegetables and adds a rich, fruity base to the frittata. Opt for a good quality extra virgin olive oil for the best flavor. You can also use avocado oil or coconut oil if you prefer, but olive oil lends a classic Mediterranean touch that complements the other ingredients beautifully.; 1 large shallot, finely chopped: Shallots offer a milder, more delicate flavor than onions, making them perfect for this frittata. Their subtle sweetness enhances the other vegetables without overpowering them. If you don’t have shallots, you can substitute with half of a small yellow onion, finely chopped.; 4 ounces sliced mushrooms of choice: Mushrooms bring an earthy, umami depth to the frittata. Feel free to use your favorite variety or a mix! Cremini mushrooms (also known as baby bellas) or white button mushrooms are readily available and work wonderfully. For a more intense flavor, consider using shiitake, oyster, or even a mix of wild mushrooms. Slicing them ensures they cook evenly and incorporate well into the frittata.; 1/2 pound baby asparagus, ends trimmed and cut into 1 inch pieces: Spring asparagus is the star of this dish! Its tender stalks and delicate flavor are a perfect match for the creamy eggs and earthy mushrooms. Baby asparagus is particularly tender and cooks quickly. Be sure to trim the woody ends of the asparagus stalks before cutting them into pieces. This ensures you’re only using the tender, edible parts.; 2 teaspoons Italian seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram. It adds a warm, aromatic, and savory flavor profile that elevates the frittata. If you don’t have Italian seasoning on hand, you can create your own blend by combining equal parts of dried oregano, basil, and thyme.; 1 teaspoon fresh thyme, finely minced: Fresh thyme adds a bright, herbaceous note that complements the Italian seasoning and the earthy mushrooms. Mincing it finely releases its aromatic oils, infusing the frittata with its distinctive flavor. If you don’t have fresh thyme, you can substitute with 1/2 teaspoon of dried thyme, but fresh thyme really makes a difference in the overall flavor.; 1/2 teaspoon crushed red pepper: A pinch of crushed red pepper flakes adds a subtle warmth and a touch of complexity to the frittata without making it overly spicy. If you’re sensitive to spice, you can reduce the amount or omit it altogether. For those who love a little heat, you can even add a bit more!; Salt and black pepper: Salt and pepper are essential seasonings that enhance the flavors of all the other ingredients. Use kosher salt and freshly ground black pepper for the best taste. Season to taste throughout the cooking process, especially when sautéing the vegetables and whisking the eggs.; 8 large eggs: Eggs are the binding agent and the base of our frittata. Large eggs provide the right volume and richness for this recipe. Make sure your eggs are fresh for the best flavor and texture.; 1/4 cup heavy cream: Heavy cream adds richness and creaminess to the frittata, creating a more luxurious texture. It also helps to prevent the frittata from becoming dry. If you prefer a lighter option, you can substitute with half-and-half or whole milk, but the frittata will be slightly less rich.; 4 ounces crumbled goat cheese: Goat cheese adds a tangy, creamy, and slightly salty flavor that pairs beautifully with asparagus and mushrooms. Its soft texture melts into the frittata, creating pockets of deliciousness. Look for a log of fresh goat cheese and crumble it yourself for the best flavor and texture.; 1/2 cup parmesan cheese, divided: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the frittata. We’ll use it in two ways: stirring some into the egg mixture for flavor and texture, and sprinkling the rest on top for a golden, cheesy crust under the broiler. Use freshly grated parmesan cheese for the best flavor and melting quality.; Chopped fresh parsley, for garnish: Fresh parsley adds a bright, herbaceous, and slightly peppery note that complements the rich flavors of the frittata. It also adds a beautiful pop of green color as a garnish. Flat-leaf parsley (Italian parsley) is preferred for its bolder flavor, but curly parsley will also work.

Ingredients

Scale

2 tablespoons olive oil: Olive oil is the foundation for sautéing our vegetables and adds a rich, fruity base to the frittata. Opt for a good quality extra virgin olive oil for the best flavor. You can also use avocado oil or coconut oil if you prefer, but olive oil lends a classic Mediterranean touch that complements the other ingredients beautifully.

1 large shallot, finely chopped: Shallots offer a milder, more delicate flavor than onions, making them perfect for this frittata. Their subtle sweetness enhances the other vegetables without overpowering them. If you don’t have shallots, you can substitute with half of a small yellow onion, finely chopped.

4 ounces sliced mushrooms of choice: Mushrooms bring an earthy, umami depth to the frittata. Feel free to use your favorite variety or a mix! Cremini mushrooms (also known as baby bellas) or white button mushrooms are readily available and work wonderfully. For a more intense flavor, consider using shiitake, oyster, or even a mix of wild mushrooms. Slicing them ensures they cook evenly and incorporate well into the frittata.

1/2 pound baby asparagus, ends trimmed and cut into 1 inch pieces: Spring asparagus is the star of this dish! Its tender stalks and delicate flavor are a perfect match for the creamy eggs and earthy mushrooms. Baby asparagus is particularly tender and cooks quickly. Be sure to trim the woody ends of the asparagus stalks before cutting them into pieces. This ensures you’re only using the tender, edible parts.

2 teaspoons Italian seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram. It adds a warm, aromatic, and savory flavor profile that elevates the frittata. If you don’t have Italian seasoning on hand, you can create your own blend by combining equal parts of dried oregano, basil, and thyme.

1 teaspoon fresh thyme, finely minced: Fresh thyme adds a bright, herbaceous note that complements the Italian seasoning and the earthy mushrooms. Mincing it finely releases its aromatic oils, infusing the frittata with its distinctive flavor. If you don’t have fresh thyme, you can substitute with 1/2 teaspoon of dried thyme, but fresh thyme really makes a difference in the overall flavor.

1/2 teaspoon crushed red pepper: A pinch of crushed red pepper flakes adds a subtle warmth and a touch of complexity to the frittata without making it overly spicy. If you’re sensitive to spice, you can reduce the amount or omit it altogether. For those who love a little heat, you can even add a bit more!

Salt and black pepper: Salt and pepper are essential seasonings that enhance the flavors of all the other ingredients. Use kosher salt and freshly ground black pepper for the best taste. Season to taste throughout the cooking process, especially when sautéing the vegetables and whisking the eggs.

8 large eggs: Eggs are the binding agent and the base of our frittata. Large eggs provide the right volume and richness for this recipe. Make sure your eggs are fresh for the best flavor and texture.

1/4 cup heavy cream: Heavy cream adds richness and creaminess to the frittata, creating a more luxurious texture. It also helps to prevent the frittata from becoming dry. If you prefer a lighter option, you can substitute with half-and-half or whole milk, but the frittata will be slightly less rich.

4 ounces crumbled goat cheese: Goat cheese adds a tangy, creamy, and slightly salty flavor that pairs beautifully with asparagus and mushrooms. Its soft texture melts into the frittata, creating pockets of deliciousness. Look for a log of fresh goat cheese and crumble it yourself for the best flavor and texture.

1/2 cup parmesan cheese, divided: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the frittata. We’ll use it in two ways: stirring some into the egg mixture for flavor and texture, and sprinkling the rest on top for a golden, cheesy crust under the broiler. Use freshly grated parmesan cheese for the best flavor and melting quality.

Chopped fresh parsley, for garnish: Fresh parsley adds a bright, herbaceous, and slightly peppery note that complements the rich flavors of the frittata. It also adds a beautiful pop of green color as a garnish. Flat-leaf parsley (Italian parsley) is preferred for its bolder flavor, but curly parsley will also work.

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Instructions

Preheat your broiler: Start by preheating your broiler. This will ensure that it’s ready to quickly finish cooking and beautifully brown the top of your frittata at the end. Position an oven rack about 6-8 inches from the broiler element.

Sauté the vegetables: In a medium to large-sized skillet (oven-safe, ideally cast iron, if you plan to use the same skillet for broiling – otherwise, you’ll need to transfer to a baking dish later), heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped shallot and sliced mushrooms. Cook, stirring occasionally, until the shallot is softened and translucent and the mushrooms are tender and have released their moisture, about 8 minutes. This step is crucial for developing the flavors of the vegetables and preventing them from being watery in the frittata.

Add asparagus and seasonings: Add the asparagus pieces, Italian seasoning, fresh thyme, crushed red pepper, and a dash of salt and black pepper to the skillet with the shallots and mushrooms. Cook for an additional 3-4 minutes, stirring frequently, until the asparagus is tender-crisp and bright green. Be careful not to overcook the asparagus; you want it to retain some texture. Remove the skillet from the heat and set aside to cool slightly.

Prepare the egg mixture: In a medium bowl, whisk together the eggs, heavy cream, and a pinch of salt and black pepper until well combined and slightly frothy. Whisking incorporates air into the eggs, resulting in a lighter, fluffier frittata.

Combine ingredients: Stir in the crumbled goat cheese, 1/4 cup of the parmesan cheese, and the sautéed vegetable mixture into the egg mixture. Gently fold everything together until evenly distributed. Be careful not to overmix, as this can make the frittata tough.

Cook the frittata on the stovetop: Wipe the skillet clean with a dry paper towel to remove any residual moisture or vegetable bits. This step helps prevent sticking. Then, spray the skillet generously with non-stick cooking spray and heat it over medium heat. Once the skillet is heated, pour the egg mixture into the pan. Cook for 8-10 minutes, or until the edges of the frittata are set but the middle is still slightly runny. During these 8-10 minutes, use a rubber spatula to gently slide around the edge of the frittata a couple of times. This prevents sticking and allows the uncooked egg mixture to flow underneath and cook evenly.

Broil to finish: Remove the skillet from the stovetop. Sprinkle the remaining 1/4 cup of parmesan cheese evenly over the top of the frittata. Place the skillet under the preheated broiler and broil until the frittata is set through and the top is golden brown and bubbly, about 3-4 minutes. Keep a close eye on it as broilers can vary in heat, and you don’t want the top to burn.

Garnish and serve: Remove the frittata from the broiler and let it cool slightly for a few minutes. Garnish generously with chopped fresh parsley. Cut the frittata into 8 equal-sized wedges and serve immediately. It’s delicious served warm or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 250-300