Mushroom and Asparagus Frittata

A delicious veggie frittata to fill your plates and stomachs!


  • 12-inch Cast iron skillet
  • Fire grate for cooking
  • Whisk
  • Medium mixing bowl
  • Heat safe spoon to stir in skillet



  • 8 large eggs
  • ¼ cup heavy cream
  • 5 tbsp grated cheddar cheese
  • 2 tbsp cooking oil
  • ½ cup chopped onion
  • 1 cup thinly sliced mushrooms
  • 1 cup asparagus, cut into 2-inch pieces
  • 3 tbsp chopped fresh basil OR 1 tbsp dry basil
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ cup halved cherry tomatoes


  1. Prepare your campfire for cooking: avoid roaring flames and have a bed of  hot coals ready. Be sure you have your grate above to put the skillet on.
  2. Whisk together eggs, cream, and 2 tbsp of the cheese together in a medium bowl and set aside.
  3. Heat your skillet over your hot coals. Add oil and when it shimmers add the onion. Cook while stirring often until they’ve softened, about 5 minutes.
  4. Add mushrooms and continue cooking, stirring often. The mushrooms will release a good amount of moisture, so continue to cook until that has evaporated before adding the asparagus, cooking for another 2-3 minutes until all veggies are soft.
  5. Add basil, salt, and pepper and stir to incorporate before pouring the egg mixture overtop. Stir gently to disperse everything evenly and leave to cook for 8-12 minutes until the eggs begin to set.
  6. Sprinkle with the cherry tomatoes and the rest of the cheese and let cook until the eggs have set completely and the cheese has melted, about 3-6 minutes. 
  7. Remove from the fire and slice to serve hot. Should give you 6 equal servings. 

(Adapted from Company’s Coming: Cast Iron Cooking) 

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