Asparagus Mushroom Frittata Sourdough (Printable)

Tender asparagus and mushrooms baked over a crisp sourdough crust for a flavorful spring dish.

# What you need:

→ 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

# How to make it:

01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish with butter or cooking spray.
02 - Arrange sourdough slices to fully line the bottom and sides of the pan with slight overlaps. 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, heavy 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, distributing evenly.
06 - Bake for 25 to 30 minutes, or until the frittata is puffed and golden with a just-set center. Cool for 5 minutes before slicing.
07 - Serve warm or at room temperature. Pair with fresh green salad and crisp white wine such as Sauvignon Blanc.

# Helpful Hints:

01 -
  • The sourdough crust gets crispy and golden, holding everything together like an edible bowl you can actually eat.
  • It tastes fancy enough for guests but comes together in about an hour without any real fussing.
  • Leftovers taste just as good cold the next day, which means you might make this twice on purpose.
02 -
  • If the top starts browning too quickly before the center is set, tent it loosely with foil and keep baking—oven temperatures vary wildly and yours might run hot.
  • Don't skip the pre-baking of the bread crust; otherwise it stays bread-like instead of becoming a crispy, integral part of the dish.
  • Letting it cool even five minutes gives the custard time to set fully, which means your slices stay together instead of falling apart on the spatula.
03 -
  • Room temperature eggs blend smoother and create a more delicate custard than cold eggs pulled straight from the refrigerator.
  • If your oven runs hot, start checking at 20 minutes rather than waiting the full 25-30—overcooked frittata is one of the few mistakes that can't be fixed.
Go back