May 1, 2016

Wild Mushroom, Asparagus, Goat Cheese and Sage Crustless Fritatta

Wild Mushroom Fritatta


Two of my favorite foods are eggs and cheese!  I eat eggs for any meal or snack and in just about every way you can even think to cook them. Unlike The Hubby, I just won’t eat them raw.  Cheese – please.  If you told me I had to give up cheese, you might as well just tell me never to eat again.  I’m not sure if I have gone a single day in my life without cheese.  In all honesty, I don’t even think there are very many cheeses that I don’t like.

Now, mushrooms in our house are just mama!  Neither Mini Me nor The Hubby will touch a mushroom.  I love them raw or cooked. Those little fungi are just so tasty!  This fritatta combines wild mushrooms and asparagus with the creaminess of goat cheese and the savory depth of sage.

Fritatta PIN
 Start by chopping up your wild mushrooms, red onions, and asparagus. Don’t forget to preheat the broiler so it’s ready to go when you are!

Wild Mushroom Fritatta

Some of the stars of this fritatta

In an oven-safe fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the red onion, asparagus, mushrooms, sage and thyme. Season with salt and pepper.  Sauté until the vegetables are soft. Remove from the heat.

Wild Mushroom Fritatta

Sweating down the veggies

Whisk the eggs, cream, about ½ tsp salt and fresh cracked pepper until blended. Add the vegetable mixture and the goat cheese.

Clean out the oven-safe pan the vegetables were in, and then add 2-3 tablespoons oil.  Pour in the egg mixture.  Cook over medium-high heat.  As the eggs begin to set, lift the edges of the frittata and tilt the pan to allow the egg in the center to run underneath.  Continue cooking the eggs in this manner until they are firmly set along the edges but the center is still runny.

Wild Mushroom Fritatta

Adding in the egg mixture

When the eggs look almost done, sprinkle Parmesan on the frittata and place under the broiler until the top is set and golden. Carefully watch this broiling process so you don’t burn the frittata!

Wild Mushroom Fritatta

Bake until top of the fritatta is browned

Remove the pan from the oven and loosen the edges to slide the frittata onto a serving plate. Let the frittata cool for a few minutes.  Cut into wedges and serve.

Wild Mushroom Fritatta

The perfect start to any morning!


A fritatta makes an elegant brunch or lunch with girlfriends. I love the savory flavor profile of this one. Do you have a favorite fritatta recipe?


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This recipe can be also found linking up with Confessions of a Mother Runner, The Fit Foodie Mama and Running on Happy.

MeatlessMonday CoMRMeatlessMonday FFM 

2 Comments on “Wild Mushroom, Asparagus, Goat Cheese and Sage Crustless Fritatta

May 2, 2016 at 9:31 am

Oh man, I bet this tastes like heaven! Love the sage in there!!!

May 2, 2016 at 3:22 pm

I love eggs and cheese, too! This looks awesome. Thanks for sharing because I really needed a new egg dish!


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