Asparagus Mushroom Frittata Sourdough (Print-Friendly)

A spring-inspired dish with tender asparagus, mushrooms, and a crisp sourdough base.

# What You'll 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

# How To Make It:

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 until softened, approximately 4 minutes. 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 thoroughly 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 with a fresh green salad and crisp white wine such as Sauvignon Blanc.

# Expert Advice:

01 -
  • It transforms day-old bread into something restaurant-worthy instead of sad toast.
  • The frittata bakes while you relax, and it tastes just as good room temperature as it does warm.
  • You get an entire meal in one pan—no sides required, though a salad never hurts.
02 -
  • Don't skip pre-baking the sourdough crust; it prevents the bread from becoming soggy and gives you a structurally sound base.
  • The frittata will look slightly underdone when you pull it from the oven—that's exactly right, because carryover heat continues cooking it as it cools, and overbaking makes it rubbery and separates from the crust.
03 -
  • Buy whole nutmeg and grate it fresh over the top just before serving—it sounds like a small detail, but it elevates the entire dish.
  • If your sourdough is very sturdy or older, soak the slices in a tablespoon of melted butter and milk mixture before arranging them in the pan so they soften slightly.
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