Equipment
Ingredients
Vegetables & Aromatics
- 150 g fresh morel mushrooms, cleaned and halved lengthwise
- 200 g asparagus spears, woody ends trimmed, cut into 3cm pieces
- 1 shallot, finely minced
- 1 garlic clove, minced
- 30 g unsalted butter, divided
Custard Base
- 8 large eggs
- 60 ml heavy cream, cold
- 60 g parmigiano reggiano, freshly grated
- 10 g fresh chives, finely chopped
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 225 kcal
- Protein
- 14 g
- Carbohydrates
- 5 g
- Fat
- 17 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 417 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 277 mg
- Potassium
- 309 mg
- Calcium
- 188 mg
- Iron
- 5.1 mg
- Magnesium
- 25 mg
- Phosphorus
- 280 mg
- Zinc
- 1.9 mg
- Vitamin A
- 226 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 2.8 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.46 mg
- Niacin
- 1.0 mg
- Folate
- 54 mcg
- Water
- 118 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven's broiler (grill setting) to high. Position the rack about 15cm (6 inches) from the heat source.
In a large bowl, vigorously whisk eggs, heavy cream, grated Parmesan, chives, salt, and pepper until the mixture is aerated and uniform.
Heat 20g of butter in the oven-safe skillet over medium heat. Add the minced shallot and sauté until softened and translucent, about 2-3 minutes.
Add the morel mushrooms and remaining 10g butter to the skillet. Cook undisturbed for 2 minutes to brown, then stir. Continue cooking until the mushrooms are tender and any liquid they released has completely evaporated. Morels must be thoroughly cooked for safety.
Add the asparagus pieces and minced garlic. Sauté for another 2-3 minutes until the asparagus is bright green and crisp-tender.
Reduce heat to medium-low. Pour the egg mixture over the vegetables. Use a spatula to gently distribute the vegetables evenly. Let cook undisturbed on the stovetop until the edges begin to set and pull away from the pan, but the center is still runny.
Transfer the skillet to the oven under the broiler. Broil until the frittata is puffed, golden brown on top, and the center is set (internal temperature should reach 74°C/165°F). Watch closely to prevent burning.
Remove from oven (handle will be hot). Let rest for 5 minutes to allow the residual heat to finish setting the custard before slicing.
Chef's Notes
- Morel cleaning: Morels have a honeycomb structure that traps dirt. Slice them lengthwise and rinse briefly but thoroughly immediately before cooking, then pat very dry.
- Texture tip: Adding the dairy (cream) prevents the protein structure of the eggs from tightening too much, ensuring a creamy rather than rubbery texture.
- Serving: This dish is excellent served warm, but arguably better at room temperature when the flavors have had time to meld.
- Substitutions: If wild morels are unavailable, rehydrated dried porcini or fresh shiitake mushrooms make excellent earthy alternatives.
- Safety: Never eat morels raw; they contain hydrazine toxins which are eliminated through thorough cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. Good cold or reheated.
Freezer: 1 month — Texture may become slightly spongy upon thawing.
Reheating: Warm gently in a low oven (150°C) or microwave in short bursts to avoid rubbery eggs.
Troubleshooting
Frittata is watery or weeps liquid
Cause: Vegetables were not cooked down enough before adding eggs
Fix: Drain excess liquid from the plate; cannot be fixed in the pan
Prevention: Ensure all moisture from the mushrooms and asparagus has evaporated in the skillet before pouring in the egg mixture
Bottom is burnt before top is set
Cause: Stovetop heat was too high
Fix: Trim the burnt bottom off before serving
Prevention: Lower heat to medium-low once eggs are added
Cultural Context
The frittata is a cornerstone of Italian 'cucina povera' (peasant cooking), traditionally used to rescue leftovers. However, this version elevates the humble template into a luxurious dish by utilizing highly prized seasonal ingredients—morels and spring asparagus—highlighting the Italian reverence for fresh, seasonal produce.
