Vegetarian frittata [Recipe]



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Here's a frittata that's perfect for breakfast, lunch or dinner. Get ready to dig in to this tasty meal. For more great family dinners, visit MealsOnHeelsByMindy.com.


Prepared in 15 minutes



  • 12 eggs, room temperature
  • 6 tablespoons sour cream or creme fraiche
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 spring onions, thinly sliced
  • 16 fresh mushrooms, rinsed, drained and thinly sliced
  • 24 asparagus spears, cut into 2-inch pieces
  • Salt and fresh pepper to taste



  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium bowl, whisk eggs, sour cream, lemon zest, salt and pepper to taste until well combined. Set aside.
  3. Heat butter and oil in a 9-inch oven-proof pan over medium high heat until butter begins to bubble.
  4. Add onions and mushrooms and season with salt and pepper to taste. Cook for 3 minutes. Add the asparagus and season with more pepper. Cook until the onions are translucent and asparagus are cooked through yet crisp, approximately 3 minutes.
  5. Add the egg mixture to the hot pan and move the pan to the oven. Bake frittata for 5 to 7 minutes or until all of the egg has set.
  6. Remove from oven and sprinkle with chopped chives and parsley. Allow to rest for 5 minutes until the egg has completely firmed up before serving.

Serves 4