Asparagus Mushroom Frittata Sourdough (Printable view)

Tender asparagus and mushrooms baked over a crisp sourdough crust for a fresh, flavorful dish.

# What You 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:

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 and bake for 8-10 minutes until just crisp. Remove and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté shallot for 1-2 minutes until fragrant. Add mushrooms and cook until softened, approximately 4 minutes. Add asparagus and sauté for 2-3 additional minutes. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, cream, Gruyère, Parmesan, chives, salt, and pepper until thoroughly combined.
05 - Distribute the sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables.
06 - Bake for 25-30 minutes, or until the frittata is puffed and golden and the center is just set. Cool for 5 minutes before slicing.
07 - Serve warm or at room temperature with a fresh green salad.

# Expert Advice:

01 -
  • The sourdough crust gets shatteringly crisp while the custard stays silky, giving you two textures that shouldn't work together but absolutely do.
  • You can slice it warm, cold, or at any temperature in between, making it perfect for breakfast, lunch, or dinner without apology.
  • It tastes like you've spent the whole morning cooking when you've really just thrown things together and let the oven do the work.
02 -
  • Don't skip the initial 8 to 10 minute bake for the bread crust, or it'll get soggy from the egg mixture and turn into mush instead of staying crispy.
  • The frittata will keep rising for a couple minutes after you take it out of the oven, so pull it when the very center still looks just slightly underdone—carryover cooking will finish it.
03 -
  • Bring your eggs to room temperature before whisking them—they'll incorporate more smoothly into the milk and cream, making the custard fluffier and more tender.
  • If your sourdough is particularly crusty, you can very lightly brush the pieces with water before arranging them so they soften just enough to line the pan without cracking.
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