Asparagus Mushroom Frittata - Nourished By Nutrition Print

Asparagus Mushroom Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This dairy-free asparagus mushroom frittata with almond ricotta is perfect for weekend brunch, Sunday meal prep or a quick weeknight dinner.


  • 1/2 tablespoon avocado or olive oil
  • 10 eggs
  • 1/2 cup almond milk
  • 1 shallot or 1/4 small onion, diced
  • 1/2 bunch asparagus, trimmed
  • 1 cup sliced mushrooms
  • 24 tablespoons almond ricotta
  • 2 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • freah cracked black pepper, to taste


Preheat the oven to 400°F.

Whisk the eggs and almond milk. Season with salt and fresh cracked black pepper. Heat ½ tablespoon avocado oil in a 10-inch cast-iron skillet over medium heat. Add the shallots and a pinch of salt and pepper. Cook, stirring occasionally, until the onions start to soften about 2 minutes. Add the asparagus and mushroom. Continue cooking until the mushrooms have softened and the asparagus is tender, about 5 minutes. Add the egg mixture and gently shake the pan to evenly distribute the veggies. Add small 1/2 teaspoon dollops of the almond ricotta on top the mixture. Bake 20-25 minutes or until the eggs are set.

Slice leftovers and store in an airtight container for 3-4 days.


Frittatas are incredibly versatile. Feel free to use up whatever veggies you have in your fridge.

The recommended milk to egg ratio is 1/2 cup milk for every 12 eggs. I personally prefer a little more milk. This recipe calls for 1/2 cup milk to 10 eggs. Feel free to use a l/3 cup milk or add two more eggs.

This recipe is dairy-free. You can use whatever dairy-free milk you prefer. Just make sure it’s plain, unsweetened. I use Kite Hill almond ricotta, feel free to use feta or dairy ricotta if you’d like.