Asparagus Mushroom Frittata Sourdough (Printable)

Tender asparagus and mushrooms baked over a crisp sourdough crust, perfect for a spring brunch or light meal.

# What You’ll Use:

→ 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:

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, overlapping slightly. Brush with melted butter. Bake for 8-10 minutes until just crisp. Remove and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped shallot for 1-2 minutes until fragrant. Add sliced mushrooms and cook until softened, approximately 4 minutes. Add asparagus pieces and sauté for 2-3 additional minutes. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, cream, Gruyère cheese, Parmesan cheese, chives, salt, and black pepper until well combined and smooth.
05 - Spread sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables, ensuring even distribution.
06 - Bake for 25-30 minutes, or until the frittata is puffed and golden brown and the center is just set. Cool for 5 minutes before slicing.
07 - Serve warm or at room temperature. Pair with a fresh green salad and crisp white wine such as Sauvignon Blanc.

# Expert Advice:

01 -
  • The sourdough crust gets shatteringly crisp while staying tender underneath, giving you texture in every bite.
  • You can prep this in under 20 minutes and then let the oven do the work while you set the table.
  • It works just as well for breakfast, lunch, or a casual dinner, hot or cold straight from the fridge the next day.
02 -
  • The exact baking time depends on your oven's personality—start checking at 25 minutes because a slightly underbaked center is far better than one that's overdone and dense.
  • Don't skip the initial bread crisping step; it's what prevents the bottom from becoming soggy and gives you that textural contrast that makes this dish special.
03 -
  • Make sure your vegetables are completely dry before adding them to the egg mixture—any excess moisture can make the frittata watery.
  • If you don't have a springform pan, a regular deep pie dish works perfectly, though you might need to loosen the edges with a knife before sliding it out.
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