Frittatas are one of my go-to quick weeknight dinners. It's a one-skillet meal that's easy to clean up, and with the perfect combination of protein and vegetables, it's absolutely satisfying and delicious. Frittatas are great for cleaning out the crisper, but one of my favorite veggie combos is savory mushrooms, crunchy asparagus, feta cheese, and fresh thyme.
A cast iron skillet is the perfect pan to make a frittata because of its stovetop-to-oven capabilities. You start off by sautéing the onions, mushrooms, and asparagus on the stovetop, whisk in the eggs and cheese, and let the oven do the rest of the work. You won't have any sticking issues in a well-seasoned pan; if your pan hasn't quite built up a nonstick coating yet, just add a bit of extra oil before pouring in the eggs.
This frittata is really so easy to prepare and goes really well with the Cheesy Whole-Grain Biscuits and a simple fresh salad.
→ Pair This With: Cheesy Whole-Grain Biscuits
1 tablespoon olive oil
1/4 medium red onion, thinly sliced
1 garlic clove, minced
2 cups thinly sliced white button, cremini, or baby bella mushrooms (from about 8 ounces of mushrooms)
1 bunch asparagus (about 10 spears), cut into 1 1/2-inch pieces
1 tablespoon fresh thyme leaves
6 large eggs
1/2 cup feta cheese, cubed
Salt and pepper
Preheat the oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions, and cook until fragrant and translucent, about 5 minutes. Add the garlic and mushroom slices, and cook until soft, about 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.
While the veggies are cooking, whisk the eggs, then fold in the cubed feta. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.