Asparagus Mushroom Frittata Sourdough

This Asparagus and Mushroom Frittata with Sourdough Crust brings together the vibrant flavors of spring in one elegant dish. The buttery, crisp sourdough base provides a delightful textural contrast to the creamy egg custard, while tender asparagus and earthy mushrooms create a harmonious vegetable filling. Whether you're hosting a leisurely weekend brunch or seeking a satisfying light dinner, this Italian-inspired frittata delivers both comfort and sophistication in every slice.

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The beauty of this frittata lies in its layers of flavor and texture. The sourdough bread, brushed with melted butter and pre-baked, transforms into a golden, sturdy base that soaks up just enough of the egg mixture while maintaining its pleasant crunch. The combination of Gruyère and Parmesan cheeses adds nutty, savory depth, while fresh chives provide a delicate onion note that complements the vegetables beautifully. This is comfort food elevated—simple enough for a weekday meal, yet impressive enough to serve to guests.

Ingredients

• Sourdough Crust: 6 slices sourdough bread (crusts removed), 2 tbsp unsalted butter (melted)
• Vegetables: 1 cup asparagus (trimmed and cut into 1-inch pieces), 1 cup cremini or button mushrooms (sliced), 1 small shallot (finely chopped), 2 tbsp olive oil
• Egg Mixture: 8 large eggs, 1/3 cup whole milk, 1/4 cup heavy cream, 1/2 cup grated Gruyère cheese, 1/4 cup grated Parmesan cheese, 2 tbsp fresh chives (chopped), 1/2 tsp salt, 1/4 tsp ground black pepper

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform pan or deep pie dish.

Step 2: Create the Sourdough Crust

Arrange the sourdough slices to fully line the bottom and sides of the pan, overlapping slightly. Brush with melted butter. Bake for 8–10 minutes until just crisp. Remove and set aside.

Step 3: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Sauté shallot for 1–2 minutes until fragrant. Add mushrooms and cook until softened, about 4 minutes. Add asparagus and sauté for 2–3 more minutes. Remove from heat.

Step 4: Prepare the Egg Mixture

In a large bowl, whisk together eggs, milk, cream, Gruyère, Parmesan, chives, salt, and pepper until well combined.

Step 5: Assemble the Frittata

Spread the sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables.

Step 6: Bake

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.

Step 7: Serve

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

For the best results, choose a sturdy sourdough bread with a tight crumb—this will hold up better when absorbing the egg mixture. When arranging the bread slices, make sure there are no gaps, as this creates a solid foundation for the frittata. Don't skip the step of pre-baking the crust; this crucial technique ensures the bread stays crisp rather than becoming soggy. When whisking the egg mixture, beat just until the ingredients are evenly combined—over-whisking can create too much air and result in a frittata that deflates after baking. The frittata is done when the center is just set but still has a slight jiggle; it will continue to cook slightly as it cools.

Varianten und Anpassungen

This versatile recipe welcomes creative adaptations to suit your preferences and dietary needs. For a dairy-free version, substitute plant-based milk and cheese alternatives—cashew cream works particularly well in place of heavy cream. To transform this into a non-vegetarian dish, add cooked pancetta or smoked salmon for an elegant brunch option. You can also swap the asparagus for seasonal vegetables like zucchini, bell peppers, or sun-dried tomatoes. For a lighter version, use all milk instead of the milk-and-cream combination, though the texture will be slightly less rich. If Gruyère isn't available, substitute with Swiss cheese or sharp white cheddar.

Serviervorschläge

This frittata shines as the centerpiece of a spring brunch table, served alongside a fresh green salad dressed with lemon vinaigrette. For a more substantial meal, pair it with roasted baby potatoes or a simple arugula salad with shaved Parmesan. The dish is excellent served with a crisp white wine such as Sauvignon Blanc, which complements the asparagus beautifully, or try a light Pinot Grigio. For brunch gatherings, offer crusty bread, fresh fruit, and perhaps a light soup. The frittata can be cut into smaller wedges and served as an appetizer or part of a brunch buffet. Leftovers keep well in the refrigerator for up to three days and can be enjoyed cold or gently reheated.

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This Asparagus and Mushroom Frittata with Sourdough Crust is proof that simple, quality ingredients can create something truly special. The combination of textures—from the crisp, buttery bread base to the silky egg custard and tender vegetables—makes every bite a pleasure. Whether you're looking to impress brunch guests or simply want to elevate your weekday meals, this recipe delivers on both flavor and presentation. With its make-ahead friendly nature and flexibility for customization, it's destined to become a favorite in your spring cooking repertoire.

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Recipe FAQs

→ How do I get a crisp sourdough crust?

Remove crusts from sourdough slices and brush with melted butter before baking at 375°F for 8–10 minutes to achieve a firm, crisp base.

→ Can I substitute the cheeses used?

Yes, Gruyère and Parmesan add depth, but swapping for similar melting cheeses like Fontina or aged Asiago works well.

→ How can I make this dish dairy-free?

Use plant-based milk and cheese alternatives to replace dairy components without compromising flavor.

→ What vegetables pair well with asparagus in this dish?

Mushrooms complement the asparagus nicely with their earthy flavor, and shallots bring a subtle sweetness when sautéed.

→ Is it better to serve this warm or at room temperature?

Serving warm enhances the creamy texture, but it also holds well at room temperature, making it versatile for any meal time.