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slice of frittata

Asparagus, Mushroom, and Goat Cheese Frittata

  • Author: Megan B-L
  • 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
  •  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


  1. Preheat oven to 400° and grease a 9×13 inch casserole dish.
  2. Toss mushrooms, asparagus, salt, pepper, red pepper flakes, and a tablespoon or so of high heat oil in the casserole dish. 
  3. Roast mushrooms and asparagus for 20–30 minutes, tossing halfway through.
  4. 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.
  5. 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. 
  6. 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