Save to Pinterest There's something about spring that makes me want to bake eggs in bread. I was standing at the farmer's market on a Saturday morning, clutching a bunch of asparagus still damp from misting, when the idea hit—what if I lined a pan with sourdough, filled it with mushrooms and cream, and let the oven do the work? That first frittata came out golden and crispy at the edges, and I realized I'd stumbled onto something special without even meaning to.
My neighbor knocked on the door one Sunday morning asking if something smelled incredible, and I ended up slicing this straight from the pan and serving it warm with coffee. She ate two pieces standing at my counter, and that's when I knew it wasn't just a recipe—it was the kind of thing people actually want to eat.
Ingredients
- Sourdough bread, 6 slices with crusts removed: Use a day-old loaf if you can; it holds together better and won't fall apart when you brush it with butter.
- Unsalted butter, 2 tbsp melted: This keeps the crust from tasting greasy while still helping it crisp up in the oven.
- Asparagus, 1 cup trimmed and cut into 1-inch pieces: Cut them all the same size so they cook evenly—no chewy bottoms.
- Cremini or button mushrooms, 1 cup sliced: Cremini has more flavor, but button mushrooms work beautifully too and cost less.
- Shallot, 1 small finely chopped: It melts into the pan and gives everything a subtle sweetness that onion would overpower.
- Olive oil, 2 tbsp: This is where the vegetables caramelize slightly and start smelling like spring.
- Large eggs, 8: Room temperature eggs blend more smoothly and cook more evenly.
- Whole milk, 1/3 cup: Use whole milk, not skim—the fat makes the frittata tender instead of rubbery.
- Heavy cream, 1/4 cup: This is the secret to that silky texture that holds together when you slice it.
- Gruyère cheese, 1/2 cup grated: It melts into the eggs and adds a nutty depth that cheddar can't match.
- Parmesan cheese, 1/4 cup grated: The sharpness balances the richness of the Gruyère.
- Fresh chives, 2 tbsp chopped: Add these at the very end so they stay green and fresh tasting.
- Salt and black pepper, 1/2 tsp and 1/4 tsp: Taste the egg mixture before baking—you'll know if you need a pinch more.
Instructions
- Get your oven ready and prep the pan:
- Set the oven to 375°F and grease your springform pan or deep pie dish well. You want nothing sticking to you later.
- Build the sourdough foundation:
- Arrange bread slices to line the bottom and sides, overlapping them slightly like roof shingles. Brush everything with melted butter—and I mean everything, even the edges—then bake for 8 to 10 minutes until the bread is just starting to crisp and turn pale golden.
- Cook the vegetables until they're tender and fragrant:
- Heat olive oil in a skillet, sauté the shallot until it softens and smells sweet, then add mushrooms and let them release their moisture and shrink down. Add the asparagus last and cook just long enough that it turns bright green and loses its raw edge—about 2 to 3 minutes.
- Whisk the egg custard until completely smooth:
- Combine eggs, milk, cream, both cheeses, chives, salt, and pepper in a bowl, whisking until no streaks of yolk remain. This is also when you taste and adjust seasoning.
- Layer it all together:
- Scatter the warm vegetables over the sourdough crust, then slowly pour the egg mixture over top, letting it settle into all the spaces.
- Bake until golden and just set:
- The frittata will puff slightly and the top will turn golden brown in 25 to 30 minutes. It should jiggle just barely in the center when you gently shake the pan—that means it's done but still tender.
- Rest and serve:
- Let it cool for 5 minutes so the structure sets, then slice and serve warm or at room temperature.
Save to Pinterest I made this for my sister's birthday brunch last spring, and watching four people around my kitchen table cutting into it and finding that perfect balance of crispy bread and custardy eggs—that's when I understood why comfort food matters. It wasn't fancy, but it was exactly what everyone needed that morning.
Timing and Temperature
The math here is simple: 8 to 10 minutes for the crust to set, then 25 to 30 minutes for the frittata to bake through. But the real trick is watching it, not just timing it. Around the 20-minute mark, the edges will be puffy and golden, and the center will still jiggle when you move the pan—that's exactly when you want to keep baking.
Variations and Swaps
This frittata is flexible in the best way. I've made it with zucchini instead of asparagus, added sun-dried tomatoes, stirred in fresh herbs like tarragon or dill, and even thrown in leftover roasted vegetables. The sourdough crust stays consistent, but everything that goes on top can change with what you have and what season it is.
Make It Your Own
The beauty of this dish is that it comes together in less than an hour and feels special without demanding a lot from you. It's elegant enough for brunch guests but casual enough for a Tuesday night dinner when you just want something nourishing and warm.
- Serve it with a simple green salad and crisp white wine like Sauvignon Blanc: The acidity cuts through the richness perfectly.
- Make it dairy-free by swapping plant-based milk and cheese: The texture will shift slightly but the flavor remains beautiful.
- Add cooked pancetta or smoked salmon if you want protein beyond the eggs: Crispy bits scattered through make it feel more indulgent.
Save to Pinterest This frittata has become my go-to when I want to feel like I've done something impressive without actually stressing. Every time I make it, I'm reminded that the best recipes are the ones that work with you, not against you.
Recipe Questions & Answers
- → How do I prepare the sourdough crust?
Arrange crustless sourdough slices to line a pan, brush with melted butter, and bake until crisp before adding the filling.
- → Can I substitute other mushrooms for cremini?
Yes, button or shiitake mushrooms work well, offering similar texture and earthy flavor.
- → What is the best way to sauté the vegetables?
Sauté shallots in olive oil until fragrant, then add mushrooms until softened, followed by asparagus for a few minutes.
- → How can I make a dairy-free version?
Use plant-based milk and cheese alternatives to maintain creaminess without dairy.
- → Can additional proteins be added?
Cooked pancetta or smoked salmon can be incorporated for added flavor and variety.
