A quick and simple vegetarian recipe. This Asparagus, Leek, and Mushroom Parmesan Frittata is packed with vegetables and freshly grated Parmesan cheese for a delicious and elevated breakfast.
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If I am making breakfast, I want to use a recipe that is fast and simple. You can bet I am not giving up sleep in order to get breakfast out early with a recipe that takes a long time to cook unless it is a holiday. A frittata is very similar to an omelette, just with the ingredients mixed throughout and it is flat. If you are serving breakfast and looking for something easy but elevated, frittatas are a perfect way to go! They are unique without requiring a lot of effort or time.
This Asparagus, Leek, and Mushroom Parmesan Frittata is perfect for spring and Easter. The fresh vegetables pair well with Parmesan cheese in a simple yet delicious recipe. The vegetables provide a fresh and crisp texture to the frittata.
You can easily make a larger frittata for a larger crowd by doubling the ingredients. It can still all be cooked in the same skillet as a thicker omelette. This will take longer to cook but is still just as easy.
(Anyone else see a Pacman in this picture? 🙂 The mushrooms even look like the eye!) What are your favorite breakfast or brunch recipes for holidays and company?