Mushroom Asparagus Pesto Frittata {Recipe}

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch.

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Asparagus season is pretty much over, but you may still find a few good bunches of spears in the supermarket. If you do, I have a great weeknight or weekend brunch recipe for you to make.

This Mushroom Asparagus Pesto Frittata is light enough for the hot summer days we’re having, yet it’s also full of flavor thanks to those umami-rich mushrooms and Parmesan cheese.

Ingredients & Preparation

A few years back, I made a tomato-basil pesto frittata, which was inspired by a recipe in Everyday Food (a magazine that, sadly, no longer exists). Clearly that recipe needs a photo update (don’t judge how delicious it is by the horrible pics!), but I remember thinking pesto mixed into frittata is super delicious.

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

So when I had an open container of store-bought pesto at I didn’t want to go to waste (have you heard about the #EndFoodWaste campaign?!), I thought I have to make another pesto frittata. With asparagus season almost over, I decided to make this asparagus pesto frittata, and of course I needed to add mushrooms, because what egg dish is complete without them?!

While I used the Trader Joe’s prepared pesto, if you’re overflowing with basil from your garden or your local CSA, feel free to make your own. You can also make your own pesto using any other leafy green you may have on hand like arugula or spinach. You can check out my Mushroom Onion Pesto Pizza and my Farinata with Tomato, Mozzarella, and Pesto Drizzle for some homemade pesto inspiration (if you’re looking for a nut-free version, go for the former).

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

When it comes to making frittatas, I do have a few flavor-boosting tricks up my sleeve. Be sure to check out my previous Baked Mushroom Leek Frittata to find out what they are. Once you’ve done that, it’s time to get to this recipe!

Mushrooms and asparagus pair together in this easy, flavorful baked egg frittata. Perfect for a weeknight dinner or a weekend brunch, plus gluten-free and vegetarian friendly. @jlevinsonrd

Mushroom Asparagus Pesto Frittata

5.0 from 2 reviews
Mushroom Asparagus Pesto Frittata
 
Prep Time
Cook Time
Total Time
 
Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch.
Author:
Recipe Type: Breakfast, Brunch, Dinner, Eggs
Cuisine: Gluten-Free, Vegetarian
Serves: 4-6
Ingredients
  • 2 teaspoons olive oil
  • 1 small yellow onion, sliced into half moons
  • 10 ounces sliced baby bella mushrooms
  • 5 ounces asparagus, cut into 1½" pieces
  • ½ teaspoon Kosher salt, divided
  • Freshly ground pepper
  • 8 eggs
  • 2 tablespoons half and half
  • ¼ cup pesto
  • ¾ cup Parmesan cheese, divided
Instructions
  1. Preheat oven to 375 degrees F. Spray 9-inch pie dish with cooking spray and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and sauté 3 minutes, until starting to brown. Add mushrooms and sauté 6 to 7 minutes until softened and most of the water has evaporated. Add 1 to 2 tablespoons water to deglaze the pan.
  3. Add asparagus and sauté stirring continuously, 2 to 3 minutes until bright green and slightly tender. (Thicker asparagus may need to be cooked longer and pan may need to be deglazed again.) Add ¼ teaspoon salt and pepper to taste. Remove from heat.
  4. In a medium bowl, whisk together eggs and half and half. Stir in pesto, remaining ¼ tsp salt, and pepper, to taste.
  5. Sprinkle ½ cup of shredded Parmesan in bottom of pie dish and top with vegetable mixture spread in an even layer. Pour egg and pesto mixture on top and sprinkle with remaining ¼ cup cheese.
  6. Bake frittata for 30 minutes until top is puffed and golden brown.
Notes
You can use evaporated skim milk or low-fat milk in place of half & half if preferred.

Savor the flavors of spring and summer with this Mushroom Asparagus Pesto Frittata. Perfect for a quick and easy weeknight dinner or a relaxing weekend brunch. Get the vegetarian and gluten-free recipe @jlevinsonrd.

Are you still finding asparagus at the market?

If so, what are you making with it?

Share with me in the comments section below!

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45 Responses to Mushroom Asparagus Pesto Frittata {Recipe}


  1. This looks SO good Jessica! But, now you have me feeling sad that asparagus season is over!!! I make an asparagus quiche that is yummy, but I love your frittata idea, especially with the pesto and mushrooms. Can’t wait to make this!

    • Jessica says:

      Thanks so much EA! I know, it’s sad how short the asparagus season is. You may still be able to get some good ones for a wee bit longer. Hope you do so you can try my frittata recipe out!

  2. Emily Kyle says:

    This looks amazing! We just picked the last of the asparagus in the garden and this recipe is prefect, thanks!

    • Jessica says:

      Thanks Emily! Lucky girl you have some fresh from the garden. Hope you enjoy!

  3. This looks so wonderful – and your side salad does as well! I once spent several years perfecting the asparagus in my garden – only to move. I really should try again… 🙂

    • Jessica says:

      Thanks so much Jodi! The side salad is one of my go tos all winter into spring. I’ll be posting that recipe next fall!! Good luck with the asparagus if you do it!

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  5. This looks soo good! Can’t wait to try it:) Check out our frittata recipe and let us know what you think! http://www.rbitzer.com/programs/spinach-and-bacon-frittata/

    • Jessica says:

      Thanks so much ladies!! I love frittatas!

  6. Yay for umami! I love playing around with different frittata ingredient combinations and you’ve definitely got a winner here!

    • Jessica says:

      Thanks so much Sonali! I love having meals that I can easily change up based on what’s in season!

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  10. Jenn says:

    I love mushrooms and asparagus together. So yummy!

    • Jessica says:

      It’s such a delicious combo! Glad you agree 🙂

  11. Maria says:

    Fritatta’s are such a great dish for company! Love the combo

    • Jessica says:

      Agreed! So quick and easy to put together and always a crowd pleaser! Thanks Maria!

  12. Taylor Kiser says:

    This frittata looks super delicious! Love all the veggies and the pesto too! Have to check out your flavor-boosting tricks now!

    • Jessica says:

      Thanks Taylor! Hope you enjoy and that those tricks come in handy!

  13. A great idea for brunch! #EndFoodWaste sounds like the best motto to live by.

    • Jessica says:

      Thanks Cindy! I have really taken to the end food waste campaign!

  14. Sara says:

    Frittatas are the best and this one sounds so great Jessica!

    • Jessica says:

      So glad to hear you’re a fan of frittatas too, Sara! Thank you!

  15. Sarah says:

    l love the mushroom and asparagus combo and that this is so simple and versatile. If only I had asparagus left!

    • Jessica says:

      Thanks Sarah! My favorite thing about frittatas is how versatile they are. Hope you get some more asparagus to make this, but I’m sure you’ll enjoy it even with mushrooms and pesto alone 😉

  16. I love love love mushrooms! This sounds amazing!

    • Jessica says:

      Me too Kristina! Hope you enjoy!

  17. I love veggie fritatta and often making them for brunch on the weekends. Love all the seasonal produce here and I would never have thought to put pesto with my eggs. Can’t wait to try this!!

    • Jessica says:

      Thanks so much Rebecca! Can’t wait for you to try it. I love the versatility of frittatas too!

  18. Carla says:

    I adore you because you consistently get me out of my rut when it comes to food prep 🙂
    I’m a woman who could eat the same thing every single day and be happy. Married to a man and have a child who crave crave crave variety. And asparagus. And mushrooms. So they thank you 🙂

    • Jessica says:

      Aw thank YOU Carla! Nothing makes me happier than helping others bring enjoyment, pleasure, and variety to their lives in the form of food that tastes good and is good for you. I hope everyone loves this! 🙂

  19. Abbey Sharp says:

    Pesto makes everything better! Love this recipe. Will be my next go to brunch idea

    • Jessica says:

      Agreed! Thanks so much Abbey! Hope you enjoy!

  20. I love the addition of the pesto in here for a change-yum

    • Jessica says:

      Thanks Deborah! It’s really yummy 🙂

  21. yes…this sounds like something i do every friday – try to clean out the fridge…frittata always works!

    • Jessica says:

      Totally! Best way to use up produce and reduce food waste. Oh, and have a nutritious and delicious meal while you’re at it 😉

  22. This sounds so perfect for spring with the asparagus! I love making frittatas and quiches on the weekends, so this will probably go down in my kitchen on Sunday!

    • Jessica says:

      Thanks Chrissy! Hope you enjoy it. It’s really a great meal prep meal – you can have it for breakfast, lunch, or dinner!

  23. Esther says:

    Mmmmmm
    I have never added asparagus or pesto to my frittatas before! But the idea is making my mouth water!!

    • Jessica says:

      I’m so glad I’ve inspired you to try something new Esther! Please do let me know if you give it a go!!

  24. Carmy says:

    You had my heart at pesto! This is definitely right up my alley!

    • Jessica says:

      Aw so happy to hear that Carmy! Hope you enjoy!

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