Spring Asparagus, Peas And Mushroom Frittata
"Spring brunching with a spinach, mushroom, peas and asparagus frittata with the veggies sautéed in shallots, garlic, thyme and rosemary, using farm fresh eggs and with Swiss and Gruyere cheese, along with fresh blood orange juice, and toast - all from my haul today at the farmer's market! Such a satisfying lunch this was! Now to prep for the week!! #frittata #madeinstaub"
-- @thejamlab


5 eggs

1/2 cup milk

1 shallot finely chopped

1 grated garlic clove

6-8 small chopped asparagus

5-6 shitake mushrooms roughly chopped

1/2 cup peas

2 tbsp chopped rosemary

1 tbsp chopped thyme

1 tsp red pepper flakes

2 tbsp butter

1 tbsp olive oil

1 cup mix of swiss and gruyere cheese

salt & pepper


1 tbsp of mix of chopped rosemary and thyme


Preheat your oven to 375 degrees F.

In a medium skillet,  on medium heat, add in the butter and olive oil. Lightly sauté the chopped shallots and garlic. Add in the mushrooms, peas & asparagus(leave some asparagus and peas out), add in the herbs, red pepper flakes, s&p.

Whisk eggs, milk, salt and pepper in a medium bowl until foamy. Add this mixture to the cooked veggies, and mix gently. Top it with the cheese and mix gently again. Do not overmix. Add in the remaining veggies on the top. Put the skillet in the oven and bake for about 25 minutes until it is golden brown in color. Top it with some extra chopped rosemary and thyme for garnish.