Asparagus and Shrimp Frittata Casserole

Revised 2018 Apr 18

8 servings


1 1/2 pounds asparagus, trimmed and cut into 1 inch pieces
1 red pepper, diced
8 ounces cremini mushrooms, quartered
1 zucchini, diced
1/2 red onion, diced
1 medium tomato, seeded and chopped
2 teaspoons roasted garlic
10 large eggs
1 cup 10% cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 pound shrimp, peeled and deveined
6 ounces Gouda cheese, grated
6 ounces old Cheddar cheese, grated


Preheat oven to 350F.

Grease a 9 X 13 inch baking dish.

Place eggs, cream, salt, and pepper in a large mixing bowl and whisk together.

Place a large skillet over medium heat. Add oil, onion and cook until the onions start to soften, then add mushrooms. Cook until the mushrooms begin to shrink, then add zucchini, tomato, and peppers . Stir and cook for 2 or 3 minutes, then add asparagus and garlic. Stir together and cook until asparagus are crisp tender.

Using a slotted spoon arrange the vegetables in the baking dish and add the shrimp pressing them down into the vegetables. Pour egg mixture over vegetables. Top with cheese and bake for 35 minutes until a toothpick in the center comes out clean. Remove from oven let rest for 10 minutes before cutting.

Leave out the shrimp for a serviceable vegetarian frittata

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