Asparagus Mushroom Frittata Sourdough

There's something about spring mornings that makes me want to bake eggs in bread. My neighbor brought over a loaf of sourdough one Saturday, still warm from her kitchen, and I found myself staring at it wondering what to do beyond toast. The asparagus had just appeared at the market that week, and I had cremini mushrooms taking up space in my crisper drawer. By noon, I'd arranged those bread slices into a pan and created this hybrid frittata that somehow felt both intentional and completely improvised.

I made this for my sister's unexpected visit last April when she showed up with wine and no warning. She sat at my kitchen counter while I assembled everything, and by the time it came out of the oven, that golden puffed top had somehow convinced her I'd been planning this all along. We split it with a salad, and she asked for the recipe before finishing her first bite.

Ingredients

• Sourdough bread (6 slices, crusts removed): The foundation that transforms this from just a frittata into something with actual structure and texture, so don't skimp on quality bread.
• Unsalted butter (2 tbsp, melted): Brush this generously on the bread so it crisps up rather than staying soft and bread pudding-like.
• Asparagus (1 cup trimmed into 1-inch pieces): Fresh asparagus brings that spring brightness, but if you only have frozen, thaw and drain it completely.
• Cremini or button mushrooms (1 cup sliced): The earthy backbone that keeps the eggs from tasting one-dimensional, and creminis have more flavor than whites.
• Shallot (1 small, finely chopped): This becomes almost sweet when sautéed and adds sophistication that regular onion wouldn't quite deliver.
• Olive oil (2 tbsp): Use something you'd actually taste since you're not cooking this hot and fast, it stays present in the final dish.
• Large eggs (8): Room temperature eggs blend more smoothly into the cream mixture, so pull them from the fridge a few minutes early.
• Whole milk (1/3 cup): This creates the custard texture that makes frittata different from scrambled eggs.
• Heavy cream (1/4 cup): The secret to keeping this creamy even after it bakes, because eggs naturally dry out as they cook.
• Gruyère cheese (1/2 cup grated): Its nuttiness deepens everything else, so don't substitute with cheddar which tastes too bright.
• Parmesan cheese (1/4 cup grated): Freshly grated tastes exponentially better than pre-grated, which has anticaking agents that change the texture.
• Fresh chives (2 tbsp chopped): Add these at the very end, just before pouring, so they stay bright green and don't turn gray.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Season generously because the eggs and bread will mute flavors as they cook together.

Instructions

Preheat and prepare:

Get your oven to 375°F and grease that springform pan or pie dish really well so the bread doesn't stick to the bottom. A 9-inch pan is perfect because it gives you height without being too deep.

Build your bread shell:

Tear those sourdough slices roughly so you can overlap them like shingles, covering the bottom and sides. Brush every surface with melted butter, then bake for 8 to 10 minutes until the edges just start to crisp and smell toasty.

Sauté the vegetables:

Heat olive oil in a skillet over medium and cook the shallot first, listening for that gentle sizzle that tells you everything is warm enough. Add mushrooms and let them release their moisture and turn golden, then toss in asparagus for just a couple more minutes so it stays slightly tender.

Whisk the egg custard:

In a bowl, beat eggs with milk and cream until smooth, then fold in both cheeses, chives, salt, and pepper. The mixture should smell rich and savory, and if you taste a tiny drop (I do), it should be properly seasoned.

Assemble and bake:

Spread those sautéed vegetables across the bread crust, pour the egg mixture over top, and bake for 25 to 30 minutes until the top puffs up and turns golden. The center should jiggle ever so slightly when you shake the pan, because it continues cooking as it cools.

Rest and serve:

Give it 5 minutes out of the oven before slicing so it sets up enough not to fall apart. Serve it warm or at room temperature depending on the weather and your mood.

Pin It

My roommate came home once right as this was cooling, and the smell hit her so hard she just sat down at the kitchen table and waited. We split it without even plating, straight from the pan with forks, and somehow that felt more honest than anything formal could have been.

Why This Works as Both Brunch and Dinner

The sourdough base makes it feel substantial enough for a main dish, which most frittatas aren't quite claiming to be. Add a simple salad and you've got a complete meal that doesn't feel heavy even though it has cream and cheese, which is honestly the hardest balance to pull off in cooking.

Making It Your Own

Once you understand the ratio of eggs to cream to cheese, you can swap vegetables completely based on what your market or garden offers. I've made versions with caramelized onions, roasted red peppers, spinach, and even sun-dried tomatoes, and the technique stays exactly the same.

Storage and Reheating

This keeps beautifully in the fridge for three days, and reheating it gently in a 300°F oven for 10 minutes brings back the creamy texture way better than microwaving ever could. Cold slices are genuinely good the next morning with coffee, which is how I've eaten most of my leftovers.

• Slice and wrap individual portions in foil if you want to reheat without it drying out.
• Bring it to room temperature before serving if you've refrigerated it, which takes about 30 minutes and tastes better anyway.
• This freezes acceptably for up to a month if you need to make it ahead, though the texture becomes slightly less creamy.

Pin It

This frittata somehow tastes like springtime even when you make it in winter, which is worth remembering. Once you've made it once, you'll find yourself building it on autopilot, which is the mark of a recipe that truly becomes yours.

Recipe FAQs

→ What type of bread is used for the crust?

Sourdough bread slices are used, trimmed of crusts and brushed with melted butter before baking to achieve a crisp base.

→ Can I substitute the mushrooms with other vegetables?

Yes, cremini or button mushrooms can be replaced with similar textured vegetables like zucchini or bell peppers for variation.

→ How do I ensure the frittata is cooked evenly?

Use a springform pan to allow even heat distribution and bake until the eggs are puffed and center is just set, about 25–30 minutes.

→ What cheeses are included in the mixture?

Gruyère and Parmesan cheeses are combined with the eggs to add depth of flavor and a creamy texture.

→ Is it possible to make this dish dairy-free?

Substitute the milk, cream, and cheeses with plant-based alternatives to accommodate dairy-free preferences without compromising texture.