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Asparagus and Mushroom Frittata

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.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, lunch, Main Course
Servings 6


  • 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.
Keyword asparagus, dairy free, eggs, frittata, green onions, mushrooms