Asparagus, Mushroom, & Goat Cheese Frittata (Healthy Brunch Recipe)
Inside: This healthy Asparagus, Mushroom, and Goat Cheese Frittata is an easy, low carb, keto-friendly brunch recipe packed with fresh spring veggies and creamy goat cheese!
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There’s just something about a frittata that feels a little fancy (especially when goat cheese is involved) but still incredibly doable. This easy Asparagus, Mushroom, and Goat Cheese Frittata is one of those recipes that’s perfect in the spring when asparagus is in season, and I’m craving light, healthy, fresh flavors.
It comes together in 30 minutes and is naturally keto-friendly and gluten-free. No high carb crust, no fuss, no flipping. Just creamy fresh flavor in every bite.
It makes for an ideal simple April recipe, so whether you’re hosting Easter brunch, celebrating Mother’s Day early, or just want something easy for a weekend breakfast or dinner, this one checks all the boxes.
Ingredients for Goat Cheese, Asparagus, Mushroom Frittata.
- 8 large eggs
- 1/4 cup whole milk (or heavy cream, sour cream, or ricotta cheese for extra fluffiness)
- 2 tablespoons butter or olive oil
- 1½ cups cut asparagus spears (about 16-18 spears), trimmed and cut into 1-inch pieces (plus trimmed spears for garnish)
- 8 oz sliced mushrooms (white button, baby bella, or cremini)
- 1/4 cup chopped green onion
- 1 clove minced garlic
- 1/4 tsp thyme (dried thyme leaves or ground thyme)
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 4 oz fresh goat cheese (crumbled or sliced)
- 1/4 cup halved cherry or grape tomatoes
- Fresh basil, thinly sliced
How to Make this Easy Mushroom and Asparagus Frittata.
Step 1: Preheat & Prep the Ingredients.
Preheat the oven to 400°F. Trim the tough ends off of the asparagus, leaving only the green, tender parts and cut into one-inch pieces. Chop the green onion and fresh basil leaves. Slice the mushrooms and tomatoes. Crumble or slice the goat cheese.
For presentation purposes, I sliced the goat cheese so you could see it. But for more consistent goat cheese flavor, make large crumbles to evenly spread out over the dish.
Step 2: Sauté the Veggies.
Heat butter or oil in a 12 inch cast iron skillet over medium-high heat. Add sliced mushrooms and chopped asparagus and sauté until the mushrooms and asparagus are just tender, about 5-10 minutes. This allows the excess moisture from the mushrooms and excess water from the asparagus to be released and cook off. (Asparagus cooking time will depend on the thickness of the spears.)
Stir in sliced green onions and minced garlic and cook for 1 more minute. Turn off the heat and set aside.
Step 3: Whisk the Egg Mixture.
In a large bowl, combine eggs, milk (or other options), salt, pepper, and thyme. Whisk together well
Step 4: Combine & Top.
Pour egg mixture over the veggies in the skillet and gently stir to evenly distribute. Sprinkle the crumbled goat cheese (or place slices) on top of the frittata mixture.
Dot the surface with tomato slices. Garnish with extra asparagus spears to dress it up if desired.
Step 5: Bake.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are set. Check for doneness after 10 minutes. It should no longer look wet, be firm around the edges, and still have a slight wobble when you jiggle the pan.
Step 6: Garnish and Serve.
Remove from the oven and sprinkle with the slivered basil. Slice and serve. It tastes best warm right out of the oven, but this is also a great dish at room temperature.
What is a Frittata?
Just in case you’re confused between a frittata and a quiche: A frittata is an Italian-style crustless quiche made by cooking eggs and fillings like vegetables, cheese, or meats together in a skillet. It’s typically started on the stovetop and finished in the oven for a light, fluffy texture.
Other Frittata Pan Options.
If you don’t have a cast iron skillet, use another oven-proof skillet, or a pie plate prepared with cooking spray. Or make it mini by pouring into muffin tins for individual frittatas—great for brunch buffets or grab-and-go breakfasts. (For these different-sized options, adjust the amount of ingredients and cooking time to the size of your skillet or container.)
Ideas for Other Frittata Flavors.
Frittatas are such a great way to get your protein and veggies and there are so many options to switch it up! Here are just a few ingredient ideas to sub in to make other frittata recipes:
- Crumbled bacon or diced ham
- Red onions
- Bell pepper
- Spinach
- Artichokes
- Leeks
- Sundried tomatoes
- Feta, swiss cheese, parmesan cheese, or cheddar cheese
What to Serve with Asparagus Mushroom Frittata.
This frittata pairs beautifully with a simple arugula salad or green salad for a light, healthy dinner. Or for breakfast or brunch, a basket of warm biscuits or fresh fruits.
Storage.
Store leftovers in an airtight container in the fridge for up to 5-7 days. Reheat slices gently in the microwave or oven.
Printable Asparagus, Mushroom, and Goat Cheese Frittata Recipe:
Asparagus, Mushroom, and Goat Cheese Frittata
Ingredients
- 8 large eggs
- 1/4 cup whole milk (or heavy cream, sour cream, or ricotta cheese)
- 2 tablespoons butter or olive oil
- 1½ cups cut asparagus spears (about 16-18 spears, trimmed and cut into 1-inch pieces, plus trimmed spears for garnish)
- 8 oz sliced mushrooms (white button, baby bella, or cremini)
- 1/4 cup chopped green onion
- 1 clove minced garlic
- 1/4 tsp thyme (dried thyme leaves or ground thyme)
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 4 oz fresh goat cheese (crumbled or sliced)
- 1/4 cup halved cherry or grape tomatoes
- Fresh basil (thinly sliced)
Instructions
- Preheat the oven to 400°F.
- Trim the tough ends off of the asparagus, leaving only the green, tender parts and cut into one-inch pieces. Chop the green onion and fresh basil leaves. Slice the mushrooms and tomatoes. Crumble or slice the goat cheese.
- Heat butter in a 10 to 12 inch cast iron skillet over medium-high heat. Add sliced mushrooms and chopped asparagus and sautee until the mushrooms and asparagus are just tender, about 5-10 minutes. This allows the excess moisture from the mushrooms and excess water from the asparagus to be released and cook off. (Asparagus cooking time will depend on how thick the spears are.)
- Stir in sliced green onions and minced garlic and cook for 1 more minute. Turn off the heat and set aside.
- In a large bowl, combine eggs, milk (or other options), salt, pepper, and thyme. Whisk together well.
- Pour egg mixture over the veggies in the skillet and gently stir to evenly distribute.
- Sprinkle the crumbled goat cheese (or place slices) on top of the frittata mixture.
- Dot the surface with tomato slices. Garnish with extra asparagus spears to dress it up if desired.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set. Check for doneness after 10 minutes. It should no longer look wet, be firm around the edges, and still have a slight wobble when you jiggle the pan.
- Remove from the oven and sprinkle with the slivered basil. Slice and serve warm right out of the oven for best flavor.
Notes
This recipe had me at one of my favorite ingredients—goat cheese. And add on that it’s healthy and one of those fast one-pot recipes? (Okay, it also uses a bowl.) Brunch goals achieved.
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