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Recipe:Asparagus, Goat Cheese, Mushroom, Basil Frittata

I’d like to consider myself a quiche queen, and, lately, I have been cutting back on bread. So I’ve have been on my cutting back on the quiche. However, I am loving this new found frittata life. What I love about creating a frittata is that it’s fail-proof. It’s the perfect breakfast or afternoon snack. You can create various frittatas with some of your favorite ingredients. Below is the recipe for the best asparagus, goat cheese, mushroom, and basil frittata.

I hope that you enjoy some of my favorite ingredients and this tasty recipe! Enjoy!

 I had a great time collaborating Veselovaphoto for photography on this post. Visit her website at Veselovaphoto  Make sure to follow her on Instagram: @veselovaphoto

Asparagus, Goat Cheese, Mushroom, and Basil Frittata


8 eggs

1 bundle of basil

1 bundle of asparagus

1 cup of milk

1 cup of goat cheese crumbles

1 cup of shaved parmesan cheese

2 cups of mushrooms

1/2 red onions

3 Tablespoons of olive oil

Salt and pepper to taste


Preheat oven to 375

In a pan, add olive oil sauté mushrooms and asparagus for 10 mins

Set aside

Beat eggs add sautéed mushrooms, asparagus, 1/2 cup parmesan cheese, milk& goat cheese

Add salt and pepper (to taste)

Coat the inside of the baking dish with oil olive (7×11-inch)

Pour a mix into baking dish

Bake for 30-35 minutes or until tooth pick comes out clean

Top with remaining goat cheese, basil, and parmesan cheese, red onion

Serves 6

Erica Key

Erica Key is the editor-in-chief and founder of Eating with Erica. She founded Eating with Erica in 2013 due to her love for the Atlanta food scene. Erica is an award-winning Atlanta-based blogger with a passion for all things dining, entertaining, and food.