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Another breakfast item! Frittatas are like the easiest breakfast dish ever. You can pretty much put any combo of veggies and cheese in them and they’re gonna turn out great. And they are almost all hands-off with barely any cleaning! YES! This frittata in particular barely even has any chopping prep work if you buy pre-sliced mushrooms. All you have to do is cut up the asparagus! Asparagus, mushroom, & goat cheese go so well together in this frittata. Nommmm!
Speaking of asparagus, it is almost asparagus season in Minnesota which is what got me started thinking about this frittata. Mushrooms and goat cheese both pair wonderfully with asparagus. I’m also adding prosciutto because YUM, PROSCIUTTO but if you’re vegetarian you can omit it. The creamy goat cheese with the earthy mushrooms and asparagus plus salty prosciutto is just a really bomb flavor combo and it smells amazing while it’s in the oven.
Let’s talk about how easy it is to make this frittata. First, we’ll “roast” the mushrooms & asparagus in the 9×13 baking pan in a 400° oven. I want to make a little note about this—If we’re getting really technical, I know that these are not ideal roasting conditions. See how the veggies are crowded (photo below)? If you want to roast veggies super correctly, they need more space for the heat to get around them (otherwise they are kind of steaming, not roasting) and you’d probably want to roast the mushrooms and asparagus on separate baking sheets, not pans. Feel free to do that if you want.
But me, I’m lazy. I don’t want to wash two extra baking sheets. The veggies just need to be cooked and honestly I think that putting them all in the casserole dish does a fine job. I mean… see for yourself (below). P.S. Costco has this amazing “Chef’s Sampler” mushroom pack right now which is why these are fancy mushrooms. Regular mushrooms totally do the trick though.
ANYWAY. Mushrooms & asparagus get roasted/steamed. Meanwhile, we beat up the eggs, dairy of choice (whole milk, ricotta, sour cream, or greek yogurt will all work great), mustard for zing, and salt & pepper. Add in prosciutto and goat cheese and gently mix. When the veggies are done, we pour the egg mixture over, throw it back in the oven, and in about 20 minutes or so you’ve got yourself a delicious frittata. Easy-peasy-pie!Print
Asparagus, Mushroom, and Goat Cheese Frittata
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
Creamy goat cheese, earthy mushrooms and asparagus, and salty prosciutto compliment each other perfectly in this frittata.
- high heat oil
- 1 ½ cup asparagus, chopped into 1-inch pieces
- 1 ½ cup mushrooms, sliced
- ¼ teaspoon red pepper flakes, or more to taste
- salt & pepper to taste
- 10 eggs
- ⅓ cup whole milk, ricotta, greek yogurt, or sour cream
- ½ tablespoon dijon mustard
- 3 pieces prosciutto, ripped or sliced into bite size pieces
- 4 ounces goat cheese, crumbled
- Preheat oven to 400° and grease a 9×13 inch casserole dish.
- Toss mushrooms, asparagus, salt, pepper, red pepper flakes, and a tablespoon or so of high heat oil in the casserole dish.
- Roast mushrooms and asparagus for 20–30 minutes, tossing halfway through.
- Meanwhile, beat eggs, dijon, dairy of choice, salt, and pepper until mixture is combined and smooth. Add in prosciutto and goat cheese and gently mix.
- When veggies are done roasting, turn the oven down to 350° and crack it open to let some heat out while you pour the egg mixture over the veggies. Try to make sure everything is evenly dispersed.
- Bake frittata for 20–25 minutes, or until top is just set and if you poke the top, the egg isn’t raw underneath.
Keywords: eggs, frittata, asparagus, goat cheese, mushrooms, prosciutto
Want more breakfast goodness? If a bowl of oatmeal was a cookie, it would be these Chai Spiced Breakfast Cookies. You should def try them.