I thought I’d dedicate this week’s posts to all things Easter and Easter brunch. It’s been a while since I had a themed week. As many of you are already aware, I’m basically obsessed with breakfast and breakfast foods. Any chance I get to dedicate a week to it, get’s me insanely excited. So, yippee! I’ve been going kind of crazy this past week and weekend preparing frittatas, glazed ham, strawberry beermosas, white chocolate raspberry pots de creme, and savory crepes with the easiest cheesy hollandaise ever. Oh, and did I mention ham and brie turnovers?! I’m salivating just thinking about it. First on the list: this spring asparagus and mushroom frittata.
The thing I love most about Easter brunch is how it combines recipes from winter and spring AND breakfast and lunch/dinner. I mean you can literally serve anything at an Easter brunch and your guests are going to love it. It’s also a great way to throw together a bunch of recipes that normally you wouldn’t pair together. I love that you can be so creative without it being difficult or time consuming (like Thanksgiving tends to be).
I love making frittatas. Zach and I can usually polish one off easily by ourselves. It’s a blank canvas to create the perfect breakfast or brinner recipe. I think this can be said for really any type of eggs. I love coming up with new and improved ways to liven them up.
This spring asparagus and mushroom frittata in particular is one of my favorites and contains some of my favorite ingredients. The baby asparagus was looking especially adorable at the grocery store, so I knew I had to throw it into the mix. Add mushrooms and shallot and a ton of herbs, and I swear this frittata tastes like spring!
Don’t be afraid. Pair this asparagus and mushroom frittata right alongside your brown sugar glazed ham and a basket of rolls. It’s absolutely the perfect side dish! As far as beer pairings are concerned, pair this frittata with a brown ale. It will really bring out the flavor of the mushrooms, and have a happy Sunday friends! See ya tomorrow! xo
Spring Asparagus and Mushroom Frittata
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons olive oil
- 1 large shallot finely chopped
- 4 ounces sliced mushrooms of choice
- 1/2 pound baby asparagus ends trimmed and cut into 1 inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh thyme finely minced
- 1/2 teaspoon crushed red pepper
- salt and black pepper
- 8 large eggs
- 1/4 cup heavy cream
- 4 ounces crumbled goat's cheese
- 1/2 cup parmesan cheese
- chopped fresh parsley for garnish
- Preheat your broiler.
- In a medium to large-sized skillet, heat the olive oil over medium heat. Add the shallot and mushrooms and cook until tender, about 8 minutes. Add the asparagus, Italian seasoning, thyme, crushed red pepper and a dash of salt and black pepper. Cook for an addition 3-4 minutes, stirring frequently. Remove from heat.
- In a medium bowl, whisk together the eggs, heavy cream and a pinch of salt and black pepper. Stir in the goat's cheese, 1/4 cup of the parmesan cheese and the veggie mixture.
- Wipe the pan out with a dry paper towel, and then spray generously with a non-stick spray and heat over medium. Pour the egg mixture into the pan, and cook for 8-10 minutes or until the edges are set but the middle is still runny. Slide a rubber spatula around the edge a couple of times during these 8-10 minutes to prevent sticking and to allow the uncooked mixture to flow underneath. Remove from heat and sprinkle on the remaining 1/4 cup of parmesan cheese.
- Place the frittata under the broiler and broil until set and golden brown, about 3-4 minutes depending on how hot your broiler gets. Remove from heat, garnish with fresh parsley, cut into 8 equal-sized wedges and serve immediately!