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Grand Traverse Morel and Asparagus Frittata

By: Executive Chef Joseph M. George, Grand Traverse Resort and Spa

What a lovely way to feature some of our favorite foods! Asparagus is such a natural for a frittata, and the addition of the morel mushrooms makes this recipe perfect for lunch, brunch, or dinner - any time you want a hearty, tasty dish. Have a nice glass of Black Star Farms 2007 Arcturos Barrel-Aged Chardonnay with it and you'll be all set.


Get other wonderful recipes for Mother's Day in our free, downloadable eCookbook, Celebrate Mom:  26 Terrific Mother's Day Recipes.

Cooking Time10 min


  • 1 cup fresh morel mushrooms, washed
  • 1 teaspoon chopped fresh garlic
  • 1 teaspoon chopped fresh shallots
  • 1 tablespoon whole unsalted butter
  • 10 asparagus spears, cut 1-inch long
  • 8 whole large eggs
  • 1/2 cup heavy cream
  • salt and pepper, to taste
  • 1 cup shredded cheese – provolone or mozzarella


  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl, whisk eggs, cream, salt and pepper – reserve.
  3. In a large nonstick sauté pan (or two medium nonstick pans), sauté shallots and garlic in butter until softened, add morel mushrooms and cook until wilted.
  4. Add egg mixture and bake at 350 degrees F for approximately 7 minutes until egg sets.
  5. Remove and top with cheese.  Bake for an additional 3 minutes until cheese is melted or golden brown.
  6. Slide out of nonstick pan, cut into pieces, and enjoy.

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