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Asparagus & Mushroom Mini Frittata Recipe


  • 4 Tbsp            Olive Oil

  • 1 clove            Garlic, minced

  • 1 lb.                 Cremini Mushrooms, sliced

  • 1 lb.                 Asparagus, thinly sliced on a bias

  • 1-2 Tbsp         Rosemary or Thyme, minced

  • 3-4 Tbsp         Parsley, minced

  • 1/4 cup            Parmesan Cheese, grated

  • 1/4 cup            Swiss Cheese, shredded

  • 10 large           Eggs, well beaten


  1. Preheat oven to 350˚.

  2. Heat the 4 Tbsp of oil in a sauté pan over med-high heat. Sauté the garlic, mushrooms, asparagus, & herbs, along with some salt and pepper for a few minutes until they start to brown (4-6 minutes). Remove from heat.

  3. In a large mixing bowl combine parsley, cheese, and eggs. Add cooled asparagus and mushroom mixture and stir well to combine.

  4. Spoon evenly into greased mini muffin cups (24 muffins per pan). *You can also use a standard sized muffin pan (12 muffins per pan).*

  5. Bake in the oven until just set, about 8 to 10 minutes. *If using a regular sized muffin pan, cooking time will increase to 18 to 20 minutes.*

  6. Using a rubber spatula, loosen the frittatas from the muffin cups and serve immediately.


  • Large mixing bowl

  • Medium sauté pan

  • Mini muffin pan (24 muffins/pan) or regular muffin pan (12 muffins/pan)