Mushroom and Asparagus Frittata

    35 minutes

    Asparagus is a great ingredient and goes well with mushrooms in this easy to make frittata recipe. Perfect for a midweek meal or weekend brunch or lunch.

    118 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 3 tablespoons olive oil
    • 250g fresh asparagus, trimmed and cut into 2 cm pieces
    • 250g fresh mushrooms, sliced
    • 6 eggs
    • 1 tablespoon water
    • 1 teaspoon chopped fresh thyme
    • 3 tablespoons freshly grated parmesan
    • 60g grated mozzarella

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 160 degrees C.
    2. Melt butter in an oven proof frying pan over medium heat. Stir in olive oil and asparagus then cook until the asparagus is tender; about 10 minutes. Stir in the mushrooms and continue cooking about 5 minutes.
    3. In a medium bowl whisk together eggs, water and thyme. Pour into the frying pan and reduce heat to low. Cover and cook 5 minutes.
    4. Transfer the frying pan to oven and cook 10 to 15 minutes or until eggs are set. Sprinkle over parmesan and mozzarella. Turn on the grill and grill until cheeses are melted and lightly browned.

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    Reviews in English (85)


    This was a great, easy recipie, with soft complimentary flavours! The only thing i might do different next time would be to add in some bacon with the mushroom and asparagus for a bit more flavour  -  17 Mar 2010


    Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg substitute and low-fat mozzarella cheese. Kept the real/fresh Parmesan cheese so the dish still had lots of flavor. Because I don't have an oven-safe skillet, I poured the mixture into an oven-safe baking dish to pop under the broiler and to serve from directly. Will KEEP this recipe in my collection.  -  27 Feb 2003  (Review from Allrecipes USA and Canada)


    This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sauce, 1/2 tsp. salt and 3 Tbsp crumbled bacon (I think these were suggested in an earlier review). In the instructions under #2 I changed the cooking time for the asparagus to 6 minutes - 10 would have been WAY too long and the mushrooms only needed to be cooked 3 minutes. Under #3 I only had to cook the egg mixture for 2-3 minutes. Under #4 I baked the 10 minutes but it was very brown and close to burnt - I would adapt this to 7-10 minutes and watch it closely. The cheese needs to be broiled about 1-2 minutes. This is going in the KEEPER file!! Thank you!  -  31 Mar 2003  (Review from Allrecipes USA and Canada)