Why You’ll Love This Recipe
This frittata is packed with vibrant spring flavors, making it the perfect dish for welcoming the season. It’s a one-pan meal that’s quick to prepare and loaded with wholesome ingredients. The combination of eggs, fresh veggies, and cheese creates a rich and satisfying dish, while the red pepper flakes add a subtle kick of heat. Whether you’re looking for a hearty breakfast or a light dinner, this frittata is both nutritious and delicious.
Ingredients
- 6 eggs
- ¼ cup water or milk
- Olive oil, for the pan
- 3-4 thin spring onions, chopped small, plus a few thin vertical strips for garnish
- ½ cup chopped asparagus tips
- 1 garlic clove, minced
- ½ cup frozen peas, thawed
- ¼ cup fresh mozzarella pieces
- ¼ cup crumbled feta
- ¼ cup chopped tarragon
- Salt & pepper, to taste
- A few pinches of red pepper flakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Heat a small ovenproof skillet over medium heat and add a drizzle of olive oil.
- Sauté the Vegetables: Add the chopped spring onions (reserving a few strips for garnish), asparagus tips, and minced garlic to the pan. Sauté for 3-4 minutes, or until the vegetables are softened and fragrant. Add the thawed peas and cook for another 2 minutes.
- Prepare the Egg Mixture: While the vegetables are cooking, whisk together the eggs and water (or milk) in a bowl. Season with salt, pepper, and red pepper flakes. Stir in the chopped tarragon.
- Assemble the Frittata: Pour the egg mixture over the sautéed vegetables in the pan. Gently stir to distribute the vegetables evenly throughout the eggs. Add the mozzarella and feta pieces on top.
- Cook the Frittata: Let the frittata cook on the stove for about 2-3 minutes, just to allow the edges to set. Then transfer the pan to the oven and bake for 12-15 minutes, or until the eggs are fully set and the frittata is lightly golden on top.
- Garnish and Serve: Remove the frittata from the oven and let it cool for a few minutes. Garnish with the reserved spring onion strips. Slice and serve.
Servings and Timing
- Servings: Makes 4-6 servings
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes
- Total Time: Approximately 25-30 minutes
Storage/Reheating
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 30-60 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
FAQs
Can I use other vegetables in this frittata?
Yes! Feel free to swap out the asparagus and spring onions for other vegetables like bell peppers, spinach, or zucchini, depending on what you have available.
Can I make this frittata dairy-free?
Yes, you can leave out the mozzarella and feta or use dairy-free alternatives to make the frittata dairy-free.
Do I need to use an ovenproof skillet?
Yes, using an ovenproof skillet will allow you to finish cooking the frittata in the oven, giving it a nice golden top. If you don’t have an ovenproof skillet, you can transfer the frittata to a baking dish after cooking it on the stovetop.
Can I make this frittata ahead of time?
You can prepare the frittata a day ahead. Just store it in the refrigerator, and reheat it when ready to serve.
Can I freeze this frittata?
Frittatas can be frozen for up to 1 month. To freeze, let it cool completely, slice it, and wrap the individual pieces in plastic wrap before placing them in an airtight container or freezer bag.
Can I add other herbs to this frittata?
Absolutely! You can experiment with other herbs like basil, parsley, or chives to enhance the flavor of the frittata.
Can I make this frittata without the peas?
Yes, if you don’t like peas or don’t have any on hand, you can leave them out or replace them with another vegetable like spinach or mushrooms.
Is this frittata suitable for breakfast?
Yes, this frittata is a perfect breakfast option. It’s light yet satisfying, and it packs in plenty of nutrients to start your day right.
How do I know when the frittata is fully cooked?
The frittata is fully cooked when the edges are set, and the center is firm. You can test it by gently inserting a knife into the center – it should come out clean.
Can I make this frittata without tarragon?
If you don’t have tarragon, you can substitute it with other fresh herbs like thyme or parsley, or simply leave it out if you prefer a more neutral flavor.
Conclusion
This Spring Onion Asparagus Frittata is a fresh and vibrant dish that’s perfect for spring. With its combination of seasonal vegetables, creamy cheese, and aromatic herbs, it’s a versatile meal that can be served at any time of the day. Whether you’re enjoying it for breakfast, lunch, or dinner, this frittata is sure to become a favorite in your meal rotation!
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Spring Onion Asparagus Frittata
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Spring Onion Asparagus Frittata is the perfect spring dish, bursting with fresh vegetables like asparagus and spring onions. With creamy mozzarella, tangy feta, and a touch of tarragon, this healthy frittata is great for brunch, lunch, or dinner. It’s easy to make, nutritious, and full of vibrant flavors that will brighten up any meal.
Ingredients
- 6 eggs
- ¼ cup water or milk
- Olive oil, for the pan
- 3–4 thin spring onions, chopped small, plus a few thin vertical strips for garnish
- ½ cup chopped asparagus tips
- 1 garlic clove, minced
- ½ cup frozen peas, thawed
- ¼ cup fresh mozzarella pieces
- ¼ cup crumbled feta
- ¼ cup chopped tarragon
- Salt & pepper, to taste
- A few pinches of red pepper flakes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Heat a small ovenproof skillet over medium heat and add a drizzle of olive oil.
- Sauté the Vegetables: Add chopped spring onions (reserving a few strips for garnish), asparagus tips, and minced garlic to the pan. Sauté for 3-4 minutes, until softened and fragrant. Add thawed peas and cook for another 2 minutes.
- Prepare the Egg Mixture: In a bowl, whisk together eggs and water (or milk). Season with salt, pepper, and red pepper flakes. Stir in chopped tarragon.
- Assemble the Frittata: Pour the egg mixture over the sautéed vegetables in the pan. Stir gently to distribute the vegetables evenly. Top with mozzarella and feta.
- Cook the Frittata: Let it cook on the stove for 2-3 minutes until the edges begin to set. Then transfer to the oven and bake for 12-15 minutes, or until the eggs are set and lightly golden.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with the reserved spring onion strips. Slice and serve.
Notes
- Customization: Feel free to swap out the vegetables to suit your preference (e.g., spinach, zucchini, bell peppers).
- Dairy-Free Option: Omit the mozzarella and feta, or use dairy-free substitutes.
- Freezing Tips: This frittata freezes well for up to a month. Wrap slices tightly and store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
