Wild Mushroom and Asparagus Frittata

In many parts of the country wild mushrooms can be harvested close to the city and the season can range from spring through until fall.

You can adapt this recipe using edible wild mushrooms in your area, or by substituting with store bought fresh mushrooms. Frittata’s are a low carb alternative to making a quiche and you can add your choice of vegetable. This recipe can be used for either breakfast or lunch.

This blog is not designed to be a resource for identifying mushrooms. Please refer to the many mushroom gathering books and videos available for this purpose. I’m including a link to a popular mushroom picking book in BC: BC MUSHROOM PICKING GUIDE


  • 2 cups of diced wild mushrooms fresh (or store bought)
  • 2 tablespoons of melted butter
  • 1 onion diced
  • ½ head of garlic
  • 1 cup of fresh asparagus
  • Pinch of salt
  • 12 eggs
  • ½ cup Feta cheese
  • 2 tablespoons sour cream

To view my cooking videos you can visit my YouTube Channel  YOUTUBE IN THE KITCHEN WITH JOHN   and follow me on Facebook: FACEBOOK IN THE KITCHEN WITH JOHN   For questions or comments you can email me at CONTACT JOHN


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin