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Springtime Frittata

A most fluffy frittata, with the freshness of spring vegetables and feta cheese. A perfect light brunch or even dinner option. Just add a salad and maybe some french fries!
Course brunch, Main Course
Cuisine North American
Keyword asparagus, brunch, eggs, frittata, scallions
Prep Time 20 minutes
Cook Time 30 minutes
Servings 3

Ingredients

  • 6 eggs
  • 1/4 cup water or milk
  • olive oil for the pan
  • 4-5 thin spring onions chopped small, saving some of the tops for slicing into thin vertical strips
  • 1/2 cup chopped asparagus tips if you are using the entire asparagus spear, cut into bite sized pieces
  • 1 garlic clove minced
  • 1/2 cup fresh shelled spring peas if using frozen make sure they have thawed
  • 1/4 cup fresh grated mozzarella
  • 1/4 cup crumbled feta
  • 1/4 cup chopped dill parsley or tarragon
  • salt & pepper
  • 1/8 tsp red pepper flakes or more as desired

Instructions

  1. Preheat oven to 375F.
  2. In a medium (8-inch) cast iron or oven-safe non-stick skillet, lightly sauté the chopped onions, asparagus pieces and garlic in a bit of olive oil, salt & pepper. Remove from the pan after just a few minutes, cooking only until just softened.
  3. Blend the eggs, water, salt and pepper in a blender until combined and foamy.
  4. Wipe out the skillet you used previously and coat it with a bit of olive oil. Pour in the eggs and scatter half of the veggies and half of the cheeses evenly over the eggs.
  5. Put the skillet in the oven, and bake until the frittata begins to set but is still uncooked on top, or for 8-10 minutes, depending on your oven.
  6. Carefully, without jiggling the skillet around too much, add the rest of the veggies and the cheeses. Place the long thin slices of scallions evenly over the top, gently pressing them in.
  7. Continue to bake for another 10-15 minutes or until the edges of the frittata are golden brown and the eggs are set.

  8. Top with chopped dill, a good grind of pepper and a few red pepper flakes, as desired. Let cool slightly before slicing.

  9. This tastes great warm, or even the next day at room temperature.

Recipe Notes

This recipe is totally inspired by the Spring Onion Asparagus Frittata over at Love and Lemons