# What You Need:
→ Sourdough Crust
01 - 6 slices sourdough bread, crusts removed
02 - 2 tablespoons unsalted butter, melted
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup cremini or button mushrooms, sliced
05 - 1 small shallot, finely chopped
06 - 2 tablespoons olive oil
→ Egg Mixture
07 - 8 large eggs
08 - ⅓ cup whole milk
09 - ¼ cup heavy cream
10 - ½ cup grated Gruyère cheese
11 - ¼ cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - ½ teaspoon salt
14 - ¼ teaspoon ground black pepper
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish with butter or cooking spray.
02 - Arrange sourdough slices to fully cover the bottom and sides of the prepared pan, overlapping slightly. Brush all surfaces generously with melted butter. Bake for 8 to 10 minutes until edges are crisp. Remove from oven and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped shallot for 1 to 2 minutes until fragrant. Add mushroom slices and cook for approximately 4 minutes until softened. Add asparagus pieces and sauté for 2 to 3 additional minutes. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, milk, heavy cream, Gruyère cheese, Parmesan cheese, fresh chives, salt, and ground black pepper until thoroughly combined.
05 - Spread sautéed vegetable mixture evenly over the sourdough crust. Pour egg custard mixture over vegetables, ensuring even distribution.
06 - Bake for 25 to 30 minutes until frittata is puffed, golden brown, and the center is just set. Allow to cool for 5 minutes before slicing.
07 - Serve warm or at room temperature. Cut into wedges and plate accordingly.
