Spring Asparagus and Mushroom Frittata

19 Comments

I thought I’d dedicate this week’s posts to all things Easter and Easter brunch. It’s been a while since I had a themed week. As many of you are already aware, I’m basically obsessed with breakfast and breakfast foods. Any chance I get to dedicate a week to it, get’s me insanely excited. So, yippee! I’ve been going kind of crazy this past week and weekend preparing frittatas, glazed ham, strawberry beermosas, white chocolate raspberry pots de creme, and savory crepes with the easiest cheesy hollandaise ever. Oh, and did I mention ham and brie turnovers?! I’m salivating just thinking about it. First on the list: this spring asparagus and mushroom frittata.

Spring Asparagus and Mushroom Frittata Recipe: a must-have for this year's Easter brunch menu! | www.cookingandbeer.com

The thing I love most about Easter brunch is how it combines recipes from winter and spring AND breakfast and lunch/dinner. I mean you can literally serve anything at an Easter brunch and your guests are going to love it. It’s also a great way to throw together a bunch of recipes that normally you wouldn’t pair together. I love that you can be so creative without it being difficult or time consuming (like Thanksgiving tends to be).

I love making frittatas. Zach and I can usually polish one off easily by ourselves. It’s a blank canvas to create the perfect breakfast or brinner recipe. I think this can be said for really any type of eggs. I love coming up with new and improved ways to liven them up.

This spring asparagus and mushroom frittata in particular is one of my favorites and contains some of my favorite ingredients. The baby asparagus was looking especially adorable at the grocery store, so I knew I had to throw it into the mix. Add mushrooms and shallot and a ton of herbs, and I swear this frittata tastes like spring!

Don’t be afraid. Pair this asparagus and mushroom frittata right alongside your brown sugar glazed ham and a basket of rolls. It’s absolutely the perfect side dish! As far as beer pairings are concerned, pair this frittata with a brown ale. It will really bring out the flavor of the mushrooms, and have a happy Sunday friends! See ya tomorrow! xo

Spring Asparagus and Mushroom Frittata Recipe: a must-have for this year's Easter brunch menu! | www.cookingandbeer.com


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Spring Asparagus and Mushroom Frittata Recipe: a must-have for this year's Easter brunch menu! | www.cookingandbeer.com

Spring Asparagus and Mushroom Frittata

Yields 8

10 minPrep Time

35 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 4 ounces sliced mushrooms of choice
  • 1/2 pound baby asparagus, ends trimmed and cut into 1 inch pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fresh thyme, finely minced
  • 1/2 teaspoon crushed red pepper
  • salt and black pepper
  • 8 large eggs
  • 1/4 cup heavy cream
  • 4 ounces crumbled goat's cheese
  • 1/2 cup parmesan cheese
  • chopped fresh parsley, for garnish

Instructions

  1. Preheat your broiler.
  2. In a medium to large-sized skillet, heat the olive oil over medium heat. Add the shallot and mushrooms and cook until tender, about 8 minutes. Add the asparagus, Italian seasoning, thyme, crushed red pepper and a dash of salt and black pepper. Cook for an addition 3-4 minutes, stirring frequently. Remove from heat.
  3. In a medium bowl, whisk together the eggs, heavy cream and a pinch of salt and black pepper. Stir in the goat's cheese, 1/4 cup of the parmesan cheese and the veggie mixture.
  4. Wipe the pan out with a dry paper towel, and then spray generously with a non-stick spray and heat over medium. Pour the egg mixture into the pan, and cook for 8-10 minutes or until the edges are set but the middle is still runny. Slide a rubber spatula around the edge a couple of times during these 8-10 minutes to prevent sticking and to allow the uncooked mixture to flow underneath. Remove from heat and sprinkle on the remaining 1/4 cup of parmesan cheese.
  5. Place the frittata under the broiler and broil until set and golden brown, about 3-4 minutes depending on how hot your broiler gets. Remove from heat, garnish with fresh parsley, cut into 8 equal-sized wedges and serve immediately!

Notes

I like to make a frittata at the beginning of the week and eat for breakfast throughout the week. Simply cook the frittata as instructed above and cut into 8 equal-sized pieces. Let it cool completely and then individually wrap each wedge with a piece of foil. When you go to heat it up in the morning, just place the entire parcel in the oven at 400 degrees and cook until warm.

http://www.cookingandbeer.com/2015/03/spring-asparagus-and-mushroom-frittata/

Spring Asparagus and Mushroom Frittata Recipe: a must-have for this year's Easter brunch menu! | www.cookingandbeer.com

 

Categories: Breakfast, Easter, Food and Beer Pairings, Main Course, Recipes, Seasonal, Vegetarian
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19 thoughts on “Spring Asparagus and Mushroom Frittata

  • March 15, 2015 at 2:51 pm
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    That looks amazing Justine! I love any kind of breakfast food, but eggs with mushrooms and asparagus is maybe one of the best! Perfect for Easter! As a sidenote – I made your buttermilk chipotle chicken this weekend and it was fantastic!

    Reply
  • March 15, 2015 at 5:19 pm
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    I LOVE frittatas! I can eat them for breakfast, lunch or dinner. This one is especially tasty looking! I’m super excited for your brunch week! Can we make all of it while I’m over and stuff ourselves silly!?

    Reply
  • March 15, 2015 at 7:00 pm
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    Love frittatas and make them very often! This asparagus and mushroom one looks fresh and delicious! Perfect for breakfast or even dinner :)

    Reply
  • March 16, 2015 at 6:30 am
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    I’m definitely obsessed with breakfast foods, too! This looks like the perfect Easter or spring time meal, Justine! I love the asparagus and mushroom combo. Sounds so delicious!

    Reply
  • March 16, 2015 at 8:18 am
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    I’ve been using asparagus and mushrooms like crazy lately — this frittata looks wonderful! Pinned.

    Reply
  • March 19, 2015 at 10:33 am
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    When I printed this it took 7 sheets. Just wanted the recipe not all the other stuff. you should look into that. I’ll no better next time!

    Reply
    • March 19, 2015 at 12:36 pm
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      Hi Geri. I think you left another comment on the biscuits and gravy post which I just answered for you. Scroll down to the recipe and click the “print” button. There
      seems to be a glitch where the window to print pops up before the page
      for the recipe actually loads. Exit out of the print window when it pops
      up and let the page load the recipe and then go up in the browser and
      print from there. I did want to also point out that if you are still having problems, just select and copy the actual recipe and paste it in word or something similar and then print from there. I will work to get this fixed this weekend. Thanks for
      bringing this to my attention.

      Reply
  • March 23, 2015 at 5:29 pm
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    I gotta say Justine, that’s one good looking frittata! Way to go!

    Reply
  • March 2, 2016 at 8:19 am
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    This sounds amazing

    Reply

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