Grilled Vegetable Frittata with Asparagus and Mushrooms

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5 from 1 vote

Grilled Vegetable Frittata with Asparagus and Mushrooms

An easy one pan vegetable frittata recipe with fresh asparagus and grilled over live fire. Easy to adapt for your oven.

Prep Time15

Cook Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: asparagus frittata, grilled frittata, how to make a frittata, vegetable frittata

Servings: pieces

Author: Mary Cressler | Vindulge

Cost: $10.00

Equipment

1 10-inch cast iron pan Or grill safe pan.

Ingredients

2 tablespoons extra virgin olive oil, plus two additional tablespoons.
6 eggs
1 cup whole milk
½ teaspoon kosher salt
½ teaspoon coarse black pepper
6 stalks asparagus, cut into 1-inch pieces
¼ cup diced red onion
6 cremini mushrooms, stems removed and wiped clean, sliced
¼ cup cherry tomatoes, sliced in half lenghwise
4 ounces goat cheese

Instructions

Prep Grill: Prepare the grill for two zone grilling with lump charcoal. Target 375 degrees Fahrenheit in the cooking chamber. Any higher and the frittata will burn. Place cast iron pan in the grill over indirect heat as it is warming to the desired temperature. In a large bowl add the eggs, milk, salt and pepper and whisk to combine. Set aside until ready to add to the cast iron pan.
Sauté: Coat pan with 2 tablespoons of olive oil and add the onions, mushrooms, and asparagus to the warmed cast iron pan. Then move the pan over direct heat and sauté the vegetables, stirring occasionally, until they are soft (about 10 minutes).
Combine: Once the vegetables are soft, add more olive oil and then pour the egg mixture from the large bowl into the cast iron pan while it’s over direct heat. Add small chunks of the goat cheese, evenly distributed, and drop in the tomato halves, also evenly distributed. Close the lid and let it sit for 2 minutes so a crust can form. Then open the grill and move the frittata over to indirect heat. Continue cooking on the grill over indirect heat until you can pierce the center of the vegetable frittata with a knife or toothpick and it comes out clean (roughly 12 minutes).
Serve: Remove the frittata from the grill. You then want to get the frittata quickly out of the pan so it doesn’t burn. To do this use a small spatula to gently lift the sides of the frittata away from the sides of the pan. Then place your plate over the top of the frittata. Then tip both over so the bottom of the cast iron pan is facing up. The frittata should pop out onto the plate. Then slice and serve.

Notes

Oven directions: If you want to make this in the oven here is how to adapt it.

Preheat the oven to 375 degrees Fahrenheit. Prepare and slice up all ingredients.
Over a medium heat in a 10-inch pan sauté the vegetables as noted in the main recipe until soft.
Once the veggies are soft add the egg mixture to the pan, and then the goat cheese and tomatoes. Transfer to oven and bake for 12 minutes or until a knife inserted in the center of the frittata comes out clean.
Serve.

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