# 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
# 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 pan, overlapping slightly. Brush with melted butter. Bake for 8 to 10 minutes until just crisp. Remove and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté shallot for 1 to 2 minutes until fragrant. Add mushrooms and cook for 4 minutes until softened. Add asparagus and sauté for 2 to 3 additional minutes. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, cream, Gruyère, Parmesan, chives, salt, and pepper until well combined.
05 - Spread the sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables.
06 - Bake for 25 to 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.
