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Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the recipe at JessicaLevinson.com | #vegetarian #glutenfree #asparagus #eggrecipes #mushrooms #frittata #springrecipes

Mushroom Asparagus Pesto Frittata

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch.
Course Breakfast, Brunch, Dinner
Cuisine Gluten-Free, Vegetarian
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 4 -6
Author Jessica Levinson

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion, sliced into half moons
  • 10 ounces sliced baby bella mushrooms
  • 5 ounces asparagus, cut into 1 1/2" pieces
  • 1/2 teaspoon Kosher salt, divided
  • Freshly ground pepper
  • 8 eggs
  • 2 tablespoons half and half
  • 1/4 cup pesto
  • 3/4 cup Parmesan cheese, divided

Instructions

  1. Preheat oven to 375 degrees F. Spray 9-inch pie dish with cooking spray and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and sauté 3 minutes, until starting to brown. Add mushrooms and sauté 6 to 7 minutes until softened and most of the water has evaporated. Add 1 to 2 tablespoons water to deglaze the pan.
  3. Add asparagus and sauté stirring continuously, 2 to 3 minutes until bright green and slightly tender. (Thicker asparagus may need to be cooked longer and pan may need to be deglazed again.) Add 1/4 teaspoon salt and pepper to taste. Remove from heat.
  4. In a medium bowl, whisk together eggs and half and half. Stir in pesto, remaining ¼ tsp salt, and pepper, to taste.
  5. Sprinkle 1/2 cup of shredded Parmesan in bottom of pie dish and top with vegetable mixture spread in an even layer. Pour egg and pesto mixture on top and sprinkle with remaining ¼ cup cheese.
  6. Bake frittata for 30 minutes until top is puffed and golden brown.

Recipe Notes

You can use evaporated skim milk or low-fat milk in place of half & half if preferred.