Asparagus Mushroom Frittata Sourdough (Printable)

A spring-inspired dish featuring asparagus, mushrooms, and a crisp sourdough crust, great for brunch or light meals.

# Components:

→ Sourdough Crust

01 - 6 slices sourdough bread, crusts removed
02 - 2 tablespoons unsalted butter, melted

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup cremini or button mushrooms, sliced
05 - 1 small shallot, finely chopped
06 - 2 tablespoons olive oil

→ Egg Mixture

07 - 8 large eggs
08 - 1/3 cup whole milk
09 - 1/4 cup heavy cream
10 - 1/2 cup grated Gruyère cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish thoroughly.
02 - Arrange sourdough slices to fully line the bottom and sides of the pan, overlapping slightly. Brush with melted butter. Bake for 8 to 10 minutes until just crisp. Remove and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté shallot for 1 to 2 minutes until fragrant. Add mushrooms and cook until softened, approximately 4 minutes. Add asparagus and sauté for 2 to 3 additional minutes. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, cream, Gruyère, Parmesan, chives, salt, and pepper until well combined.
05 - Spread the sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables, ensuring even distribution.
06 - Bake for 25 to 30 minutes, or until the frittata is puffed and golden and the center is just set. Cool for 5 minutes before slicing.
07 - Serve warm or at room temperature with fresh green salad and crisp white wine if desired.

# Expert Advice:

01 -
  • It feeds a crowd without making you feel like you're standing over a stove the whole time.
  • The sourdough crust gets crispy and holds everything together like it was meant to be there all along.
  • Works warm, cold, or somewhere in between, which means leftovers actually feel intentional.
02 -
  • Don't skip baking the sourdough crust first—it seems like an extra step, but those eight minutes are what keep the bottom from turning into bread pudding instead of a frittata.
  • The egg mixture should look slightly underbaked in the very center when you pull it out of the oven, because it will continue cooking as it cools and you want it creamy, not rubbery.
03 -
  • Room temperature eggs blend more smoothly into the cream and milk, creating a silkier custard than cold eggs straight from the refrigerator.
  • The shallot should be so finely chopped it almost melts into the pan, because you want sweetness and depth without chunks of onion flavor.
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