A spring dish with tender asparagus, mushrooms, and a crisp sourdough base, ideal for brunch or dinner.
# What You'll Need:
→ Sourdough Crust
01 - 6 slices sourdough bread, crusts removed
02 - 2 tablespoons unsalted butter, melted
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup cremini or button mushrooms, sliced
05 - 1 small shallot, finely chopped
06 - 2 tablespoons olive oil
→ Egg Mixture
07 - 8 large eggs
08 - 1/3 cup whole milk
09 - 1/4 cup heavy cream
10 - 1/2 cup grated Gruyère cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
# Directions:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish with butter or cooking spray.
02 - Arrange sourdough slices to fully line the bottom and sides of the prepared pan, overlapping slightly. Brush with melted butter. Bake for 8 to 10 minutes until just crisp. Remove from oven and set aside to cool slightly.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped shallot for 1 to 2 minutes until fragrant. Add sliced mushrooms and cook until softened, approximately 4 minutes. Add asparagus pieces and sauté for 2 to 3 additional minutes. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, milk, heavy cream, Gruyère cheese, Parmesan cheese, fresh chives, salt, and black pepper until thoroughly combined and smooth.
05 - Spread the sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables, distributing evenly to ensure uniform cooking.
06 - Bake for 25 to 30 minutes, or until the frittata is puffed and golden brown and the center is just set with a slight jiggle. Cool for 5 minutes before slicing.
07 - Serve warm or at room temperature, sliced into portions. Pair with a fresh green salad and crisp white wine if desired.
