Spring Frittata with Asparagus, Mushrooms, and Red Onion

Spring Frittata with Asparagus, Mushrooms, and Red Onion
Staff Writer
Spring Frittata with Asparagus, Mushrooms, and Red Onion
Jane Bruce

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.

10
Servings
177
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 8 Ounces 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. 

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
30mg
10%
Carbohydrate, by difference
8g
6%
Protein
8g
17%
Vitamin A, RAE
22µg
3%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
67mg
7%
Choline, total
26mg
6%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
79mg
11%
Selenium, Se
9µg
16%
Sodium, Na
162mg
11%
Water
38g
1%
Zinc, Zn
1mg
13%

Frittata Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Frittata Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.