Asparagus and mushroom frittata is a vibrant, protein-packed bake where tender asparagus, earthy portobello mushrooms, and sweet green pepper sit in a cloud of creamy ricotta and eggs. It goes from stovetop to oven in one skillet and slices into eight neat wedges. Simple enough for a weekday breakfast, elegant enough for a special brunch.
Tired of the same old breakfast routine? Elevate your morning (or any meal!) with this stunning Asparagus and Mushroom Frittata. It’s a vibrant, protein-packed dish where tender asparagus, earthy Portobello mushrooms, and sweet peppers are baked into a cloud of creamy ricotta and eggs. Incredibly simple to make yet elegant enough for a special brunch, this frittata is your new go-to for a delicious, satisfying meal.
Ingredients
• 8 large eggs
• 1/2 cup / 125g (4.4 oz) ricotta cheese
• 2 tbsp / 30ml fresh lemon juice
• 1/2 tsp / 2.5g (0.09 oz) salt
• 1/4 tsp / 1.5g (0.05 oz) black pepper
• 1 tbsp / 15ml olive oil
• 8 oz / 225g asparagus spears, trimmed and cut into 2-inch pieces
• 1 medium onion, sliced
• 1/3 cup / 50g (1.76 oz) sweet green pepper, diced
• 3/4 cup / 70g (2.47 oz) Portobello mushrooms, sliced
Instructions
1. Directions
2. Preheat your oven to 300°F / 150°C. In a large bowl, whisk together the eggs, ricotta cheese, lemon juice, salt, and pepper until smooth and well combined.
3. Heat the olive oil in a 10-inch oven-safe skillet (cast iron works perfectly) over medium heat. Add the sliced onion, green pepper, and mushrooms, and sauté for 5 minutes until they begin to soften.
4. Add the cut asparagus pieces to the skillet and cook for an additional 3 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green.
5. Pour the egg mixture directly into the skillet over the cooked vegetables. Give it one gentle stir to distribute everything evenly.
6. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and the center is just set.
7. Carefully remove from the oven and let the frittata rest in the skillet for 5 minutes. This allows it to set fully, making it easier to slice.
8. Cut into 8 wedges and serve warm.
Nutritional Information
• Nutrition Information
• (Per serving)
• Calories: 132 kcal
• Protein: 9.3g
• Fat: 8.2g
Pro Tips
• For a creamier texture, use full-fat ricotta cheese. The richness balances the earthy vegetables beautifully.
• Don’t overbake the frittata. Remove it from the oven when the center has a very slight jiggle; it will continue to cook with the residual heat from the skillet.
• Feel free to add a handful of grated Parmesan or crumbled feta cheese to the egg mixture for an extra savory, salty kick.
• This frittata is just as delicious at room temperature or cold, making it a perfect make-ahead option for lunches throughout the week.
FAQ
Q: Can I make this frittata ahead of time
A: Yes, this frittata is perfect for making ahead. It’s delicious served warm, at room temperature, or cold, making it a great option for weekly meal prep.
Q: What is the best skillet to use for a frittata
A: A 10-inch oven-safe skillet is essential because the frittata starts on the stovetop and finishes in the oven. A cast-iron skillet is an excellent choice for this recipe.
Q: How do I know when the frittata is done cooking
A: The frittata is ready when it’s puffed and the center is just set. You should remove it from the oven when the center still has a very slight jiggle, as it will continue to cook with the residual heat from the skillet.
Q: Can I add other types of cheese to this recipe
A: Absolutely. For an extra savory and salty flavor, you can add a handful of grated Parmesan or crumbled feta cheese to the egg mixture before baking.
Pro Tips
- Use a 10-inch oven-safe skillet — cast iron is ideal — since the frittata starts on the stovetop and finishes in the oven.
- Sauté the onion, pepper, and mushrooms for 5 minutes before adding the asparagus; the asparagus only needs about 3 minutes to stay tender-crisp and bright green.
- Whisk the eggs and ricotta with the lemon juice until completely smooth — that's what gives the frittata its creamy, cloud-like texture.
- Take it out of the oven while the center still has a very slight jiggle; residual heat from the skillet finishes the cooking and keeps it from going rubbery.
- Let the frittata rest in the skillet 5 minutes before slicing into 8 wedges; it's also delicious at room temperature or cold, which makes it ideal meal prep. A handful of grated Parmesan or crumbled feta in the egg mixture adds extra savor.
Frequently Asked Questions
Can I make this frittata ahead of time?
Yes — it's just as good warm, at room temperature, or cold, which makes it a practical make-ahead option for weekday lunches.
What is the best skillet to use for a frittata?
A 10-inch oven-safe skillet — cast iron works perfectly — since the frittata begins on the stovetop and finishes baking in the oven.
How do I know when the frittata is done cooking?
It's ready when puffed and just set in the center; pull it out while the middle still jiggles slightly, as the skillet's residual heat keeps cooking it.
Can I add other types of cheese to this recipe?
Yes — a handful of grated Parmesan or crumbled feta mixed into the egg batter adds a savory, salty kick that suits the vegetables well.
Recipe card below.
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Asparagus and Mushroom Frittata
Ingredients
Method
- Directions
- Preheat your oven to 300°F / 150°C.
- In a large bowl, whisk together the eggs, ricotta cheese, lemon juice, salt, and pepper until smooth and well combined.
- Heat the olive oil in a 10-inch oven-safe skillet (cast iron works perfectly) over medium heat.
- Add the sliced onion, green pepper, and mushrooms, and sauté for 5 minutes until they begin to soften.
- Add the cut asparagus pieces to the skillet and cook for an additional 3 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green.
- Pour the egg mixture directly into the skillet over the cooked vegetables. Give it one gentle stir to distribute everything evenly.
- Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed and the center is just set.
- Carefully remove from the oven and let the frittata rest in the skillet for 5 minutes. This allows it to set fully, making it easier to slice.
- Cut into 8 wedges and serve warm.
- Don't overbake the frittata.
- Remove it from the oven when the center has a very slight jiggle; it will continue to cook with the residual heat from the skillet.
