Spring Frittata With Asparagus, Mushrooms, And Red Onion
Spring Frittata With Asparagus, Mushrooms, And Red Onion
Spring's seasonal produce is great not only because of its taste, but also because of how beautiful it all is. I used a basic frittata recipe as my canvas, and painted it with green, purple, and a little brown and white. Experiment with this recipe with what looks good in the produce aisle... or just follow it to a tee.
Click here to see 7 Must-Try Frittata Recipes.
Servings
10
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter
- 8 ounce cremini mushrooms, sliced thinly
- salt and pepper, to taste
- 1 red onion, sliced thinly
- 2 cloves garlic, minced
- 1 bunch asparagus, blanched and cut into 1-inch pieces, tips separated
- 12 eggs
- 1/2 cup heavy cream
- 1 1/2 cup shredded swiss cheese
Directions
- Preheat the oven to 450 degrees.
- In a large, 12-inch ovenproof skillet with high sides, heat the olive oil and the butter over medium-high heat. Add the mushrooms and season with salt and pepper, to taste. Cook the mushrooms until all of their liquid has evaporated, about 8-10 minutes.
- Add the onion and garlic and cook until the onion is translucent, about 5 more minutes. Add all of the asparagus except for the tips last and cook to heat through, about 1 minute.
- Meanwhile, whisk all of the eggs together in a large bowl with the heavy cream and season with salt and pepper, to taste. Add 1 cup of the cheese to the egg mixture and give it a quick stir. Add the eggs to the skillet and stir so that the eggs and vegetables are well combined.
- Cook the eggs, untouched, for about 5 minutes, until the sides are set. Right before you place the frittata in the oven, add the rest of the cheese and the asparagus tips to the top — do not stir. Cook the frittata until the top is golden brown and the middle is set, for 15-20 minutes.