Asparagus & Mushroom Frittata

A frittata always makes for a a light and healthy brunch. It’s also easy to make as everything in the recipe comes together in one skillet.

A frittata is very versatile. If you don’t like asparagus or mushrooms, than use what ever vegetables you prefer. Like with this Bacon & Sweet Potato Frittata.

Read More About How To Make A Frittata

Frittatas are so easy and fast to make, and as we said, customizable. You could eat one every day of the week for breakfast, lunch, or dinner.

This egg dish tastes as good cold as it does warm. And one more time, you can cook your frittata with just about anything and that includes leftovers.

If you like leftovers, you’ll love making this Leftover Omelette.

Asparagus & Mushroom Frittata

8 ounces (about 2 cups) asparagus, ends trimmed, cut into 1-inch pieces

3 tablespoons unsalted butter, divided

1/2 cup white mushrooms, roughly chopped

1 small red sweet pepper, seeded, divined, chopped (or 5 mini sweet peppers)

6 eggs, room temperature

1/4 cup buttermilk (can use milk or heavy cream)

1 cup sharp cheddar cheese, shredded (if shreds are large, roughly chop), divided

2 tablespoons dried chives

¼ teaspoon salt

¼ teaspoon pepper

Adjust oven rack to the upper-middle position. Turn broiler to high.

Melt 1 tablespoon butter in a 10-inch oven proof nonstick skillet over medium high heat.

Add chopped asparagus and cook until soft, stirring occasionally, about 5 minutes. Add mushrooms and stir until lightly browned, about 2-3 minutes. Spoon vegetables to plate and set aside.

Replace skillet to heat. Add 1 tablespoon butter. Add peppers and fry until lightly charred, about 6-7 minutes. Spoon to plate with other cooked vegetables. Set aside.

In a large measuring cup or bowl, beat eggs, then add 1/2 cup cheese, cooked vegetables, salt and pepper to taste.

With a clean paper towel wipe skillet clean. Replace skillet to burner, add 1 tablespoon butter. Pour egg mixture into skillet. Use a spatula to evenly spread vegetable mixture (if necessary).

As the egg mixture begins to set and the bottom firms up, use a spatula to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.

Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.

Mix the remaining 1/2 cup cheese with dried chives. Sprinkle evenly over the top.