Asparagus Mushroom Frittata Sourdough (Print)

Tender asparagus and mushrooms baked over a crisp sourdough crust for a light, flavorful meal.

# Ingredients:

→ 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish with butter or oil.
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 sautéed vegetables evenly over the sourdough crust. Pour 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 fresh green salad if desired.

# Expert Tips:

01 -
  • That sourdough crust gets impossibly crispy and buttery, adding a textural surprise that elevates the whole dish.
  • It's forgiving enough to make on a weeknight but impressive enough to serve when people are coming over.
  • Spring vegetables practically cook themselves, so you're mostly just whisking eggs and watching magic happen.
02 -
  • The frittata will continue cooking slightly after you remove it from the oven, so pull it out when the center still jiggles just a hair—overcooked frittata is dry frittata.
  • If your sourdough crust feels soggy after baking, you can blind bake it with pie weights or beans first; I learned this the hard way when I eagerly poured filling over insufficiently crispy bread.
03 -
  • Room temperature eggs whisk faster and incorporate more air, creating a fluffier, more custardy frittata with better texture throughout.
  • Don't skip the 5-minute rest period after baking—it allows the proteins to set completely, making slicing infinitely cleaner and less likely to crumble apart on your plate.
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