The fresh produce selection is growing weekly at local farmers markets. Asparagus and green onions have been on the list at my local online market WFM2Go for the past couple of weeks, and of course farm fresh eggs are always a market staple. A frittata is a delicious way to combine seasonal asparagus and green onions with farm fresh eggs, and can be enjoyed for breakfast, lunch or dinner. My Asparagus and Mushroom Frittata is easy to make and has that creamy egg texture that is somewhere between an omelet and a quiche.
The beauty of a frittata is it can be made with locally available ingredients all year long. Simply change your frittata recipe with the seasons. Just about any combination of vegetables can be added to a frittata. Even leftover, precooked veggies can be added, as long as you have about three cups of cooked vegetables. If you choose sautéed greens, be sure to drain off any excess liquid before adding the eggs. Frittatas are a versatile egg dish that can be served cold, warm or at room temperature. I’m in the cold leftovers camp. What about you?
Frittatas are the perfect weekend brunch dish. A frittata is easy to transport, making it a great choice to pack for work lunches or a family picnic. They are a great way to use up whatever leftovers are in the fridge.
A frittata can be cooked partially on the stove then transferred to the oven to bake, or it can be cooked entirely in the oven. I chose to use a cast iron pan for my frittata, adding the eggs to the cooked vegetables in the hot pan so the eggs begin to cook immediately in the hot pan.
Cast iron stovetop to oven method
Add eggs to the heated pan with vegetables and gently stir eggs into the hot vegetables to distribute the ingredients and begin to cook the eggs. Let the eggs cook over medium-low heat for about five minutes. Then transfer to the oven to bake at 400° for 12-15 minutes, until the eggs are puffed and still slightly jiggly in the center. The frittata will continue to cook when removed from the oven.
Add cooked vegetables to the egg mixture. Pour the mixture into a greased 9 x 13” pan. Bake at 350° for 20-25 minutes,until the eggs are puffed and still slightly jiggly in the center. Don’t let it overcook.
Whether you use the stovetop to oven method or baked casserole method, be sure to not overcook your frittata. It should be slightly jiggly when you remove it from the oven. If the frittata is overcooked it will become dense and rubbery.
Serve the Asparagus and Mushroom Frittata with salad. Try Baby Kale Salad with Pistachios and Dried Apricots or summery fresh Spinach and Strawberry Salad with Creamy Strawberry Poppyseed Dressing.
Asparagus and Mushroom Frittata
- 12 eggs whisked
- ½ cup cashew milk or milk of choice
- 8 oz. asparagus
- 8 oz cremini mushrooms
- 4 green onions
- 2 tablespoons olive oil
- ½ tsp salt
- 1 teaspoon dried tarragon
- pepper to taste
- Preheat oven to 400°. Whisk eggs and cashew milk. Chop asparagus, mushrooms and green onion.
- Heat olive oil in seasoned cast iron pan. Add mushrooms and sauté for 5 minutes. Add asparagus, green onions, salt and tarragon and sauté until tender, about two minutes.
- Whisk eggs and milk gently. Overbeating will add too much air to the frittata, and it will eventually fall as it bakes and a dense texture will result.
- Pour the egg and milk mixture over the vegetables. Gently stir with a spatula to distribute eggs and vegetables throughout the pan. Cook on medium-low heat for five minutes.
- Transfer the frittata to the oven.
- Bake until frittata is puffed, and the centre is still slightly jiggly when you move the pan, about 12-16 minutes. The heat from the cast iron pan will continue to bake the frittata after it is removed from the oven. Place the frittata on a cooling rack to cool.