Asparagus Mushroom Frittata Sourdough (Printable)

A spring-inspired frittata with asparagus, mushrooms, and a crisp sourdough base for a savory meal.

# 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

# Directions:

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 with slight overlapping. Brush the bread thoroughly with melted butter.
03 - Bake the sourdough-lined pan for 8 to 10 minutes until the bread is just crisp. Remove from oven and set aside.
04 - Heat olive oil in a skillet over medium heat. Sauté the chopped shallot for 1 to 2 minutes until fragrant. Add sliced mushrooms and cook until softened, approximately 4 minutes. Add asparagus pieces and sauté for 2 to 3 additional minutes. Remove from heat.
05 - In a large bowl, whisk together eggs, whole milk, heavy cream, Gruyère cheese, Parmesan cheese, fresh chives, salt, and black pepper until thoroughly combined.
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 until the frittata is puffed and golden brown and the center is just set. Allow to cool for 5 minutes before slicing.
08 - Serve warm or at room temperature. Slice into 6 equal portions for optimal presentation.

# Expert Advice:

01 -
  • It feels like restaurant-quality brunch but comes together faster than you'd think, leaving you time to actually enjoy your coffee.
  • The sourdough crust gets crispy and buttery underneath all those eggs and cheese, creating this perfect textural contrast that somehow never gets old.
  • Spring vegetables meet comfort food in a way that makes it work for both a fancy brunch and a casual weeknight dinner when you're tired of the usual.
02 -
  • Don't skip the pre-baking of the sourdough crust—I learned this the hard way when I tried to skip that step and ended up with a soggy, sad bottom that never got crispy.
  • The frittata will continue to cook a tiny bit after it comes out of the oven, so it's better to slightly underbake it than to overbake, which turns the eggs tough and chalky.
03 -
  • Trimming asparagus by hand—snapping each spear where it naturally breaks—gives you better texture than cutting them all the same length, since the thicker parts need more time to cook anyway.
  • If your sourdough bread is very thick, pound the slices gently with your hand before arranging them in the pan so they conform to the shape without having huge air pockets.
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