Frittata Recipe at The Little Shop of Olive Oils

Father's Day Fritatta


  • 12 fresh eggs (We love pasture-raised. They’re just yummy)
  • 1/3 half and half
  • 2 Tbsp water 
  • 2 Tbsp Milanese Gremolata Premium Olive Oil
  • 1 Tbsp Butter Premium Olive Oil
  • 3 Tbsp vegetable oil
  • 1 medium red onion chopped
  • 1 bunch asparagus, washed, ends trimmed and chopped to 1” pieces
  • 8 oz baby bella mushrooms brushed clean or pre-chopped
  • 2 minced garlic cloves (by all means, get the pre-peeled)
  • 1/2 cup fresh basil, shredded
  • ½ cup fresh thyme, de-stemmed
  • 4 ounces gruyere cheese - shredded
  • 2 oz Boursin® Garlic & Fine Herbs Cheese
  • 1 Tbsp Mediterranean Spice Blend
  • 1 tsp salt 
  • 1 tsp pepper


  • Adjust oven rack to middle position or about 6” from broiler. 
  • In a glass microwave safe container with lid, add asparagus and ¼ cup water. Microwave on high for 4 minutes. Remove and rinse under cold water. Set aside.
  • Whisk eggs, half and half, and water together in a bowl. Whisk in gruyere, shredded basil, thyme, salt, pepper and spice blend and set aside.
  • Turn on your oven’s broiler.
  • Heat non-stick skillet on stove to medium and add Gremolata and Butter olive oil
  • Add chopped red onions and stir to let sweat for 5 minutes. 
  • Add mushrooms and garlic and saute’ for another 5-7 minutes until soft. Set aside
  • Heat 12” Cast Iron Skillet on medium high heat for about 2-3 minutes. Add oil and heat until shimmering. 
  • Add your onion and mushroom mixture and your asparagus to the pan and stir
  • Give the egg mixture a quick stir and add to the pan. Using a heat-resistant rubber spatula, lightly shake pan and stir mixture at the same time until eggs form large curds - about 1-2 minutes (eggs should still be moist)
  • Remove from heat and top with dollops of Boursin® cheese. 
  • Transfer skillet to the oven and broil until the center of the frittata is puffed, the Boursin® is bubbly and the top is starting to brown. About 3 minutes. 
  • Remove and let set. Can be served at room temperature. We recommend topping with our White Balsamic Arugula Salad.

Serves 8 as a side, 4 as a main course. 

Optional ingredients: Crispy bacon or cooked sausage, cheddar or swiss cheese, chopped parsley, etc. Have fun with it! It’s your frittata! 

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