Asparagus Mushroom Frittata Sourdough (Print Version)

Spring frittata with asparagus, mushrooms, and a crisp sourdough base, ideal for brunch or light meals.

# What You’ll 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 prepared pan, overlapping slightly. Brush generously with melted butter.
03 - Bake the sourdough-lined pan for 8 to 10 minutes until just crisp. Remove from oven and set aside.
04 - Heat olive oil in a large skillet over medium heat. Sauté shallot for 1 to 2 minutes until fragrant. Add mushrooms and cook until softened, about 4 minutes. Add asparagus and sauté for 2 to 3 additional minutes. Remove from heat.
05 - In a large mixing bowl, whisk together eggs, milk, heavy cream, Gruyère cheese, Parmesan cheese, chives, salt, and black pepper until well combined and smooth.
06 - Spread the sautéed vegetables evenly over the crisp sourdough crust. Pour the egg mixture over the vegetables, ensuring even distribution.
07 - Bake for 25 to 30 minutes, or until the frittata is puffed and golden brown and the center is just set. Cool for 5 minutes before slicing.
08 - Serve warm or at room temperature, optionally accompanied by a fresh green salad.

# Additional Tips::

01 -
  • The sourdough crust gets crispy and buttery, creating a textured base that actually stands up to the creamy eggs instead of going soggy.
  • Spring vegetables shine without demanding attention, and somehow the whole thing tastes elegant but requires zero fussing.
  • It feeds six people and comes together in under an hour, which makes it ridiculously useful for feeding a crowd without stress.
02 -
  • The butter on that crust isn't optional—it's the difference between crispy and soggy, and this lesson arrived after I skipped it once and regretted every bite.
  • Don't overbake the frittata thinking the center needs to jiggle zero times; the residual heat continues cooking it after you remove it, and overcooked eggs become rubbery and sad.
03 -
  • Room temperature eggs whisk more smoothly and incorporate air better, creating a slightly fluffier texture than eggs straight from the refrigerator.
  • Tasting your egg mixture before baking catches seasoning mistakes before they're baked in, and remember that Gruyère carries saltiness so adjust accordingly.
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