Asparagus-Mushroom Frittata Wedges


A salad of fresh herbs, arugula, and green peas is a lovely complement to this asparagus-mushroom frittata.

Asparagus-Mushroom Frittata Wedges
Makes 8
  • 2 tablespoons unsalted butter
  • 5 button mushrooms, sliced
  • 5 large eggs
  • 2 tablespoons half-and-half
  • 1 teaspoon Dijon mustard
  • ⅓ cup feta cheese
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 asparagus spears, cut in half
  • Fresh baby arugula, chopped fresh dill, chopped fresh basil, and blanched peas, to serve
  1. Preheat oven to 350°. Lightly spray wells of a cast-iron wedge pan with cooking spray.
  2. In a medium skillet, melt butter over medium-high heat. Add mushrooms, and cook until browned, 3 to 4 minutes. Divide mushrooms among each section of prepared pan.
  3. In a medium bowl, whisk together eggs, half-and half, and mustard until frothy. Add cheese, basil, dill, salt, and pepper, whisking to combine. Spoon batter into wells. Top with asparagus.
  4. Bake until puffed, 12 to 14 minutes. Serve with a salad of baby arugula, dill, basil, and blanched peas.



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