Asparagus & Cheese Frittata (King Arthur Flour)

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“I had to try this after seeing a luscious photo in the King Arthur Flour catalogue. I used baby portabella mushrooms. This is filling and full of flavor.”

Ingredients Nutrition

  • 1 tablespoon oil or 1 tablespoon butter
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion
  • 1 lb fresh asparagus, cleaned and cut into pieces
  • 8 large eggs
  • 1 tablespoon pizza seasoning or 1 tablespoon a mixture basil, oregano, garlic, and salt
  • 1 cup shredded cheddar cheese
  • 12 cup feta cheese, crumbled


  1. Preheat the oven to 400°F.
  2. Heat an ovenproof skillet over medium-high heat.
  3. When the oil is hot, add the mushrooms and onions and sauté until the onions are browned, and the mushrooms have given up most of their liquid.
  4. Add the asparagus and sauté for just a few minutes, until it's becoming tender, but is still bright green. Remove from the heat and set aside.
  5. Clean the pan, and grease it lightly.
  6. Beat together the eggs, spices and 1 cup cheese.
  7. Heat the greased skillet until hot. Pour in the egg mixture, add the sautéed vegetables and cook for several minutes, stirring from the edges and bottom of the pan.
  8. When the mixture starts to thicken, sprinkle with the crumbled feta cheese; the frittata should be starting to set around the edges.
  9. Place the pan in the oven, and bake for 15-17 minutes, until the eggs are set through, the cheese is lightly browned, and it's puffy.
  10. Remove from the oven, let rest for 5 minutes, then cut into wedges to serve.

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