Tomato, Mushroom and Asparagus Cheddar Frittata
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If you’re looking for an easy breakfast or brunch recipe that comes together quickly, this Tomato, Mushroom and Asparagus Cheddar Frittata is it. What makes this dish unique are all of the fresh flavors from the different vegetables and spices.
Prepare the Vegetables
First, you want to prepare the crimini mushrooms so that you can get them in the oven roasting. Use a 4″ Paring Knife to slice them and then toss them in one teaspoon of olive oil, one tablespoon of P.S. Flavor!™ Porcini Pepper and a half teaspoon P.S. Flavor!™ Creole Kitchen. Add the mushrooms to a hot sheet pan and roast for approximately 12-15 minutes or until they begin to turn golden brown.
Use a Mini Cheese Knife to halve some grape or cherry tomatoes.
Next, use a 7-5/8″ Petite Chef to slice one small sweet red or Vidalia onion. You want these to be thinly sliced strips so that they caramelize well.
Lastly, cut the asparagus on the bias using a 4″ Vegetable Knife. It helps the vegetables cook more evenly and gives the dish a more aesthetically-pleasing look.
Make the Egg Mixture
While the crimini mushrooms are roasting, crack the eggs into a medium bowl. Add the milk and, using a Mix-Stir, whisk until the egg yolks and whites are blended well. Add three-quarter cup of shredded extra-sharp cheddar cheese or a cheese of your choice. Be sure to save the remaining quarter cup of the cheese for garnish. Set the mixture aside.
Make the Frittata
In a large cast-iron or nonstick skillet, add olive oil, tomatoes, sliced onion, a half teaspoon kosher salt and P.S. Flavor!™ Creole Kitchen. Mix everything together and then spread the mixture around to cover the bottom of the pan. Turn heat onto medium-high, cook for a few minutes, stirring occasionally to allow tomatoes and onions to caramelize
When the tomato juices begin to evaporate, add the garlic and roasted mushrooms and sauté for 30 seconds. Add the asparagus and mix together.
Whisk the eggs once more with the chopped herbs and pour the mixture over the vegetables. Stir with a Slotted Turner briefly to combine and distribute the mixture evenly across the pan. Sprinkle with the remaining cheese.
Once the outside of the frittata begins to turn lighter in color, after about one minute, carefully transfer it into the oven. This only needs about 10-12 minutes to bake. A good indicator is when the eggs are puffed and appear cooked, and the center of the frittata jiggles a bit when you give it a gentle shake. It is best to keep an eye on it to avoid burning.
You can garnish the frittata with sprigs of fresh herbs. I use cilantro, but basil or flat-leaf parsley also works.
What’s really special about this Tomato, Mushroom and Asparagus Cheddar Frittata is that the mushrooms and P.S. Flavor!™ Porcini Pepper give it craveability and make all of your flavor dreams come true.
This eye-catching dish is something the whole family will enjoy. Warning: It is hard to have just one slice.
Ingredients
- 2 cups sliced cremini mushrooms
- 1 tablespoon olive oil, divided
- 1 tablespoon P.S. Flavor!™ Porcini Pepper seasoning, or 1 teaspoon additional kosher salt
- 1 1/2 teaspoons P.S. Flavor!™ Creole Kitchen seasoning, or Creole seasoning of choice
- 12 eggs
- 3 tablespoons 1% or 2% milk
- 1 cup shredded extra-sharp cheddar (or cheese of your choice)
- 2 cups grape or cherry tomatoes, halved
- 1 small sweet red or Vidalia onion, thinly sliced in strips (about 1/2 cup)
- 1/2 teaspoon kosher salt (recommend Diamond Crystal®)
- 2 cloves garlic, minced
- 1/2 pound asparagus, woody ends removed, sliced on bias and blanched if thick (for color)
- 2 tablespoons: mixture of chopped basil, flat-leaf parsley, cilantro, plus additional sprigs for garnish
Directions
- Preheat the oven to 425 F. Place sheet pan in oven to heat with oven.
- Toss the sliced cremini mushrooms with 1 teaspoon olive oil, 1 tablespoon Porcini Pepper and ½ teaspoon Creole seasoning. Add to hot sheet pan and roast 12-15 minutes until starting to turn golden; remove from oven.
- Crack the eggs into a medium mixing bowl. Add the milk. Whisk just until the egg yolks and whites are blended. Whisk in 3/4 cup of the shredded cheese, reserving the remaining ¼ cup for garnish. Set the mixture aside.
- In a large (12- to 15-inch) cast iron skillet (or any other large skillet that is oven safe), add the remaining olive oil, tomatoes, sliced onion, ½ teaspoon kosher salt, and remaining Creole seasoning. Mix together and cover the bottom of the pan and then turn heat onto medium-high. Cook, stirring only occasionally, to allow tomatoes and onions to caramelize.
- When the tomato juices begin to evaporate, add the garlic and roasted mushrooms and sauté for 30 seconds. Add asparagus and mix together. Whisk the eggs once more with the chopped herbs and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute mixture evenly across pan. Sprinkle with remaining cheese.
- Once the outside edge of the frittata turns lighter in color, about 1 minute, carefully transfer it to the oven. Bake for 10-12 minutes (keep an eye on it!), until the eggs are puffed and appear cooked and the center of the frittata jiggles just a bit when you give it a gentle shake. Remove from oven and cool on a rack.
- Garnish with fresh herb sprigs. Slice with a knife and serve.
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