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Asparagus and Mushroom Frittata


"This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender."
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50 m servings 199 cals
Original recipe yields 6 servings


  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  3. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  4. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 79
  1. 102 Ratings

Most helpful positive review

Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg ...

Most helpful critical review

i was not sure what a frittata was when i made this, so i'm not sure how well it turned it out. i was not particularly fond of it, but the rest of my family seemed to like it.

Most helpful
Most positive
Least positive

Very good veggie dish. Like the other reviewer, I also reduced the cooking time for the asparagus to 5-7 minutes. Reduced calories/fats/etc. by using less olive oil to cook the asparagus; egg ...

This recipe had a WONDERFUL taste. All of our family gobbled it up - even the 2 and 1 year old! I did make quite a few "tweaking"-like changes though. To the ingredients I added 1 tsp. hot sa...

Yummy, even for a light dinner. I shortened my cooking time on the asparagus, otherwise mine would have been overdone.

This was excellent! Cooked the asparagus only 5 minutes as suggested, then added the mushrooms. Used 8 egg whites and 2 whole eggs to lighten up the calories and cholesterol. Couldn't tell the...

I don't usually change recipes the first time I make them - but for this, I diced half an onion and sauteed it prior to the asparagus & mushrooms. In addition, I had some old bread (a nice Grac...

when I first said to my husband we were having frittata for dinner - he gave me the "oh gah we're having some sort of foo-foo girly food" look. but when I served it to him, he said it was delici...

This was so good and so easy. I've made it 3 times and we actually like it better without the cheese.

A really good vegetarian main meal; even my irritable meat-eating family thought it was substantial enough. I'll make it again.

Wonderful recipe. I added red onion,since I had one already chopped, used less oil/butter . Also after cooking vegtables in skillet,I put them into a greased(PAM)glass baking dish, and poured be...