Asparagus and Shiitake Frittata

Adapted from several online sources

This is a perfect brunch (or breakfast for dinner!) recipe, celebrating one of our favorite spring vegetables: asparagus.

Asparagus Frittata

Prep Time

10 minutes

Cook Time

30 minutes


6 Servings


2 tablespoons olive oil (divided)
1 shallot (finely chopped)
1 bunch asparagus (about 10 spears, cut into 1 1/2 inch pieces)
1 cup mushrooms, shiitake (sliced)
8 egg (large)
1⁄4 cup heavy cream
3⁄4 cup cheese, Fontina (divided)
1 tablespoon tarragon, fresh (coarsely chopped)
  salt (to taste)
  black pepper, ground (to taste)
1⁄4 cup cheese, parmesan (grated)


Preheat oven to 350 degrees.

Heat one tablespoon of olive oil in a 10-inch cast iron pan over medium heat. Add shallots and cook for a couple of minutes, until softened and translucent. Add shiitake mushrooms and cook for 5 minutes. Add asparagus and continue cooking for 3-5 minutes.

While the veggies are cooking, whisk eggs, milk, salt and pepper in medium bowl. Stir in ½ cup Fontina cheese and tarragon.

Increase the heat of the pan to medium-high and add the remaining tablespoon of olive oil. Pour egg mixture in the pan over veggies, turning the pan to evenly distribute the eggs. Cook the eggs without stirring for about 5 minutes, until the edges begin to set.

Sprinkle the remaining Fontina cheese and Parmesan cheese on top and set in the oven. Cook for 20-30 minutes, depending on size and thickness. Play it safe and check the frittata 5 minutes before it’s supposed to be done.  Eggs should be set and starting to slightly brown along the edges.