Morel Mushroom with Asparagus Frittata

wild edible morel mushroom and wild asparagusSpring is here! Which more than anything means morel season to lovers of wild edibles.

Morel Mushrooms are an edible wild mushroom that is truly a Spring treat. They only pop up for a few weeks every Spring and are incredibly difficult to find, making their slight woodsy flavor all the more desirable. You may be able to find them in a food co-op store but you are going to pay as much as $50/pound, so grab a friend and search the woods!

Morels taste wonderful with a variety of foods and are great mixed with eggs and other early spring vegetables, like fiddlehead ferns and asparagus.

Morel mushroom and asparagus scrambled egg

A quick scrambled egg dish of morels and asparagus is delicious and easy, but they look more beautiful featured in a frittata.

Morel Mushroom & Asparagus Frittata

morels and asaparagusStart with your main ingredients-

Morel mushrooms

If you are starting with dried morel mushrooms make sure you soak them in water first.

Chopped and sautéed asparagusChop up the asparagus into 2″ pieces and lightly sauté them in olive oil so that they are soft on the outside, but still have a slight crunch when you bite into them.

Mix up your eggs and pour into a single serving frying pan.decorated frittataSlowly add the morels, asparagus and cheese to the eggs, in a pattern that highlights their beauty. Cover pan and let sit until cooked through.

Morel Mushroom Asparagus Spring Breakfast

Serve warm. Enjoy your Spring!

Print Recipe
Morel Mushroom and Asparagus Frittata
Single Serving, no-bake frittata made with Spring fresh ingredients
Cuisine Egg Dish
Cuisine Egg Dish
  1. Heat a small fry pan to medium heat. Add butter and allow to melt and completely coat pan.
  2. Lightly sear asparagus and morel mushrooms. Remove from pan and set aside.
  3. Pour well beaten eggs into frying pan. Lower heat to low. Top with cheese, morel mushrooms and asparagus. Cover pan with lid and allow to cook for 3 to 5 minutes. Serve warm with salt and pepper to taste.
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Eggs, morel mushrooms and asparagus are a delicious and easy spring recipe combo that is healthy and cheap if you forage these wild edibles or grow them! This frittata is fast and easy to cook and makes a beautiful presentation for a weekend brunch.

Do you love wild edibles as much as I do? Let’s connect on instagram.

3 Thoughts on “Morel Mushroom with Asparagus Frittata

  1. Pingback: Recipe for a Cozy Spring Brunch | Pickles Travel blog

  2. Pingback: Guide to Hunting Morel Mushrooms | Wild Edible Foraging | Pickles Travel

  3. Pingback: 10 Ways to Cook Morel Mushrooms | Wild Edibles | Pickles Travel Blog

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