Asparagus, Goat Cheese & Mushroom Frittata
I like to consider myself a quiche queen. Lately, however, I have been cutting back on bread, which means cutting back on quiche. As a result, I am loving this newfound frittata life, right alongside my spinach and bacon quiche and my sauteed asparagus and mushrooms.
What I love about a frittata is that it is fail-proof. In particular, it works for breakfast, brunch or an afternoon snack, and you can build one around your favorite ingredients. Mine are goat cheese and basil, the same pairing behind my blackberry goat cheese mint crostini and my fried goat cheese board.
With this in mind, here is my asparagus, goat cheese, mushroom and basil frittata. It is not only simple but also pretty enough for company, served with a French toast board or a Greek yogurt board. I hope you enjoy it!
What Is a Frittata?
In essence, a frittata is a crustless egg bake. Here, beaten eggs are mixed with sautéed asparagus and mushrooms, milk, Parmesan and goat cheese, baked in a dish, and topped with more cheese, basil and red onion.
Ingredients (With Purpose & Flavor Notes)
- Olive oil (3 tablespoons, plus more for the dish). For sautéing the vegetables and coating the baking dish.
- Mushrooms (2 cups). Earthy and savory.
- Asparagus (1 bundle). Fresh, green and tender after a quick sauté.
- Eggs (8). The base of the frittata.
- Milk (1 cup). Keeps the eggs soft.
- Goat cheese crumbles (1 cup, divided). 3/4 cup goes into the eggs; the last 1/4 cup is an optional topping.
- Shaved Parmesan cheese (1 cup, divided). Half a cup in the eggs, the rest on top.
- Salt and pepper. To taste.
- Basil (1 bundle). A fresh topping.
- Red onion (1/2). A sharp, colorful finish.
Everything I Love for This Recipe
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7×11-Inch Baking Dish
The dish this recipe is written for.
Sauté Pan
For the mushrooms and asparagus.
Large Mixing Bowl
Room to beat eight eggs.
Whisk
For beating the eggs.
Chef’s Knife
For trimming asparagus and slicing mushrooms.
Cutting Board
A sturdy prep surface.
Measuring Cups
For the milk and cheeses.
Silicone Spatula
Scrapes every bit of egg into the dish.
Oven Mitts
For a hot baking dish.
Pie Server
Lifts out clean slices.
Wooden Serving Board
A trivet and a serving piece in one.
Brunch Plates
For serving at the table.
How To Make an Asparagus, Goat Cheese and Mushroom Frittata
Step 1: Heat the Oven
Preheat the oven to 375°F.
Step 2: Sauté the Vegetables
In a pan, heat the olive oil and sauté the mushrooms and asparagus for 10 minutes. Set aside.
Step 3: Mix the Eggs
Beat the eggs. Add the sautéed mushrooms and asparagus, 1/2 cup of the Parmesan, the milk and 3/4 cup of the goat cheese. Season with salt and pepper.
Step 4: Fill the Dish
Coat the inside of a 7×11-inch baking dish with olive oil. Pour in the egg mixture.
Step 5: Bake
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Step 6: Top and Serve
Top with the remaining Parmesan, the basil and the red onion. Add the remaining 1/4 cup of goat cheese, if desired.
Asparagus, Goat Cheese and Mushroom Frittata
Ingredients
- 3 tablespoons olive oil plus more for the baking dish
- 2 cups mushrooms
- 1 bundle asparagus
- 8 eggs
- 1 cup milk
- 1 cup goat cheese crumbles divided: 3/4 cup for the eggs, 1/4 cup optional for topping
- 1 cup shaved Parmesan cheese divided
- salt and pepper to taste
- 1 bundle basil for topping
- 1/2 red onion for topping
Instructions
- Preheat the oven to 375°F.
- In a pan, heat the olive oil and sauté the mushrooms and asparagus for 10 minutes. Set aside.
- Beat the eggs. Add the sautéed mushrooms and asparagus, 1/2 cup of the Parmesan, the milk and 3/4 cup of the goat cheese. Season with salt and pepper.
- Coat the inside of a 7×11-inch baking dish with olive oil. Pour the egg mixture into the dish.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Top with the remaining Parmesan, the basil and the red onion. Add the remaining 1/4 cup of goat cheese, if desired.
KEEP HOSTING
More to make and share — savory eggs, quiches, and brunch bowls.
Spinach and Bacon Quiche (Easy, Classic & Perfect for Brunch)
A buttery, flaky quiche loaded with spinach, bacon, and melty cheese.
Get the Recipe →
Recipe: Bacon Spinach and Cheese Egg Muffins
Protein-packed baked egg cups perfect for a savory grab-and-go morning.
Get the Recipe →
Recipe: AdapTable Meals Carnitas Breakfast Bowls
Hearty bowls with eggs and savory carnitas for a satisfying brunch.
Get the Recipe →Variations
Change the Vegetables
Use your favorite ingredients; a frittata is forgiving.
Change the Cheese
Feta can stand in for goat cheese.
Want a Crust?
Make my quiche, linked above, or the pear puff pastry with goat cheese, rosemary and honey.
Go Handheld
Try the bagel sandwich or the open face breakfast bruschetta sandwich.
When I Love Serving This Frittata
Weekend Brunch
One dish feeds six.
Mother’s Day
Furthermore, it looks beautiful on the table.
Baby and Bridal Showers
Here is how I host a baby shower.
Easter Morning
Asparagus makes it feel like spring.
A Light Dinner
Equally important, it works any time of day.
Overnight Guests
Bake it while the coffee brews.
What To Serve With This Frittata
Something Sweet
Chocolate chip muffins, cinnamon rolls, or a very berry French toast casserole.
A Fresh Salad
Cucumber tomato avocado salad or honey basil peach fruit salad.
A Brunch Drink
Lemonade prosecco punch or my strawberry smoothie.
A Board
Shelf Life & Storage Tips
- Serve warm. Add the toppings right after it comes out of the oven.
- Leftovers. Cover and refrigerate.
- Reheating. Warm slices gently in the oven or microwave.
Frequently Asked Questions
What size dish do I need?
A 7×11-inch baking dish, coated with olive oil.
How do I know it is done?
A toothpick comes out clean, after about 30 to 35 minutes at 375°F.
Do I cook the vegetables first?
Yes. Sauté the mushrooms and asparagus for 10 minutes before adding them to the eggs.
When do the toppings go on?
After baking: the remaining Parmesan, basil and red onion, plus 1/4 cup of goat cheese if you like.
How many does it serve?
Six.
Final Thoughts
All things considered, a frittata gives me everything I love about quiche without the crust. Without a doubt, it is one of the easiest ways to feed a brunch table. Enjoy!
