Mushroom Asparagus Pesto Frittata {Recipe}

July 7, 2016

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch.

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Asparagus season is pretty much over, but you may still find a few good bunches of spears in the supermarket. If you do, I have a great weeknight or weekend brunch recipe for you to make.

This Mushroom Asparagus Pesto Frittata is light enough for the hot summer days we’re having, yet it’s also full of flavor thanks to those umami-rich mushrooms and Parmesan cheese.

Ingredients & Preparation

A few years back, I made a tomato-basil pesto frittata, which was inspired by a recipe in Everyday Food (a magazine that, sadly, no longer exists). Clearly that recipe needs a photo update (don’t judge how delicious it is by the horrible pics!), but I remember thinking pesto mixed into frittata is super delicious.

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

So when I had an open container of store-bought pesto at I didn’t want to go to waste (have you heard about the #EndFoodWaste campaign?!), I thought I have to make another pesto frittata. With asparagus season almost over, I decided to make this asparagus pesto frittata, and of course I needed to add mushrooms, because what egg dish is complete without them?!

While I used the Trader Joe’s prepared pesto, if you’re overflowing with basil from your garden or your local CSA, feel free to make your own. You can also make your own pesto using any other leafy green you may have on hand like arugula or spinach. You can check out my Mushroom Onion Pesto Pizza and my Farinata with Tomato, Mozzarella, and Pesto Drizzle for some homemade pesto inspiration (if you’re looking for a nut-free version, go for the former).

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

When it comes to making frittatas, I do have a few flavor-boosting tricks up my sleeve. Be sure to check out my previous Baked Mushroom Leek Frittata to find out what they are. Once you’ve done that, it’s time to get to this recipe!

Mushrooms and asparagus pair together in this easy, flavorful baked egg frittata. Perfect for a weeknight dinner or a weekend brunch, plus gluten-free and vegetarian friendly. @jlevinsonrd

Mushroom Asparagus Pesto Frittata

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.
5 from 2 votes
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Mushroom Asparagus Pesto Frittata

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch.
Course Breakfast, Brunch, Dinner, Eggs
Cuisine Gluten-Free, Vegetarian
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 4 -6
Author Jessica

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion sliced into half moons
  • 10 ounces sliced baby bella mushrooms
  • 5 ounces asparagus cut into 1 1/2" pieces
  • 1/2 teaspoon Kosher salt divided
  • Freshly ground pepper
  • 8 eggs
  • 2 tablespoons half and half
  • 1/4 cup pesto
  • 3/4 cup Parmesan cheese divided

Instructions

  1. Preheat oven to 375 degrees F. Spray 9-inch pie dish with cooking spray and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and sauté 3 minutes, until starting to brown. Add mushrooms and sauté 6 to 7 minutes until softened and most of the water has evaporated. Add 1 to 2 tablespoons water to deglaze the pan.
  3. Add asparagus and sauté stirring continuously, 2 to 3 minutes until bright green and slightly tender. (Thicker asparagus may need to be cooked longer and pan may need to be deglazed again.) Add 1/4 teaspoon salt and pepper to taste. Remove from heat.
  4. In a medium bowl, whisk together eggs and half and half. Stir in pesto, remaining ¼ tsp salt, and pepper, to taste.
  5. Sprinkle 1/2 cup of shredded Parmesan in bottom of pie dish and top with vegetable mixture spread in an even layer. Pour egg and pesto mixture on top and sprinkle with remaining ¼ cup cheese.
  6. Bake frittata for 30 minutes until top is puffed and golden brown.

Recipe Notes

You can use evaporated skim milk or low-fat milk in place of half & half if preferred.

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Are you still finding asparagus at the market?

If so, what are you making with it?

Share with me in the comments section below!

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  1. This looks SO good Jessica! But, now you have me feeling sad that asparagus season is over!!! I make an asparagus quiche that is yummy, but I love your frittata idea, especially with the pesto and mushrooms. Can’t wait to make this!

    1. Thanks so much EA! I know, it’s sad how short the asparagus season is. You may still be able to get some good ones for a wee bit longer. Hope you do so you can try my frittata recipe out!

    1. Thanks so much Jodi! The side salad is one of my go tos all winter into spring. I’ll be posting that recipe next fall!! Good luck with the asparagus if you do it!

    1. Thanks Sarah! My favorite thing about frittatas is how versatile they are. Hope you get some more asparagus to make this, but I’m sure you’ll enjoy it even with mushrooms and pesto alone 😉

  2. I adore you because you consistently get me out of my rut when it comes to food prep 🙂
    I’m a woman who could eat the same thing every single day and be happy. Married to a man and have a child who crave crave crave variety. And asparagus. And mushrooms. So they thank you 🙂

    1. Aw thank YOU Carla! Nothing makes me happier than helping others bring enjoyment, pleasure, and variety to their lives in the form of food that tastes good and is good for you. I hope everyone loves this! 🙂

    1. Totally! Best way to use up produce and reduce food waste. Oh, and have a nutritious and delicious meal while you’re at it 😉

    1. Thanks Chrissy! Hope you enjoy it. It’s really a great meal prep meal – you can have it for breakfast, lunch, or dinner!