Go Back

Asparagus and Onion Frittata


Asparagus and Onion Frittata

We love frittatas at any time of day.


  • 1/2 lb asparagus
  • 4 oz baby portobello mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 T olive oil
  • 6 eggs
  • 1 T milk
  • 1 T fresh tarragon, chopped
  • 1/2 c parmesan cheese, finely shredded
  • 1 T butter
  • 1 pinch salt and pepper


  1. Steam asparagus until just tender
  2. Heat olive oil in a pan over med/high heat.
  3. Add garlic and saute till fragrant
  4. Add mushrooms and continue to saute until mushrooms soften.
  5. Combine eggs and milk, salt, pepper, and tarragon in a bowl and whisk well
  6. Add cheese and whisk till blended.
  7. Melt butter on low/med heat in a large pan.
  8. Add egg mixture. Stirring constantly until bottom begins to just set.
  9. Spread asparagus and mushrooms onto the egg.
  10. Place pan into a 350-degree oven and cook until eggs are firm to the touch.
  11. Remove pan from oven and invert frittata onto a serving platter
  12. Slice into 8 servings and serve immediately.