This Spring Onion Asparagus Frittata is a vibrant celebration of fresh, seasonal flavors that come together in just 30 minutes. Tender asparagus spears and crisp spring onions mingle with creamy eggs, creating a dish that’s both light and satisfying. Each bite offers a delightful contrast of textures—soft, fluffy eggs paired with the slight crunch of perfectly cooked vegetables. It’s a versatile meal that works equally well for brunch, lunch, or a quick dinner.
Infused with the earthy sweetness of asparagus and the mild sharpness of spring onions, this frittata is a feast for the senses. The golden, slightly caramelized edges add a touch of richness, while the bright green vegetables bring a pop of color to your plate. Simple yet elegant, it’s a dish that feels indulgent without being heavy. Perfect for busy days or lazy weekends, it’s a recipe you’ll want to make again and again.
Fresh & Flavorful Ingredients
- 6 eggs
- ¼ cup water or milk (for a creamier texture)
- Olive oil, for the pan
- 3-4 thin spring onions, chopped small (plus a few sliced into thin vertical strips for garnish)
- ½ cup chopped asparagus tips (use fresh for best flavor)
- 1 garlic clove, minced
- ½ cup frozen peas, thawed (substitute with fresh peas if available)
- ¼ cup fresh mozzarella pieces (or substitute with shredded mozzarella)
- ¼ cup crumbled feta (adds a tangy kick)
- ¼ cup chopped tarragon (substitute with parsley or dill if preferred)
- Salt & pepper, to taste
- A few pinches of red pepper flakes (optional, for a hint of spice)
Simple Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a medium (8-inch) cast iron or oven-safe non-stick skillet, lightly sauté the chopped spring onions and asparagus pieces in a bit of olive oil, seasoning with salt & pepper. Cook for just a few minutes, then remove from the pan and set aside.
- In a blender, combine the eggs, garlic, water or milk, and a pinch of salt & pepper. Blend until the mixture is combined and lightly foamy.
- Wipe out the skillet you used earlier and lightly coat it with more olive oil.
- Pour the egg mixture into the skillet and add half of the sautéed veggies and half of the cheeses (mozzarella and feta).
- Place the skillet in the oven and bake for 8-10 minutes, or until the frittata begins to set but is still uncooked on top.
- Carefully (without moving the skillet too much), add the remaining veggies and cheeses on top.
- Continue baking for another 10-15 minutes, or until the edges are golden brown and the eggs are fully set.
- Remove from the oven and top with chopped tarragon, a grind of pepper, and a few red pepper flakes for a finishing touch.
- Let the frittata cool slightly before slicing and serving. Enjoy warm or at room temperature!
Perfect Pairings: Serving Suggestions
This Spring Onion Asparagus Frittata shines as a centerpiece for brunch or a light dinner. Serve it with a fresh green salad tossed with a lemony vinaigrette for a bright contrast. For a heartier meal, pair it with roasted potatoes or a slice of crusty sourdough bread. It’s also delicious alongside a dollop of creamy avocado or a tangy yogurt dip.
Make It Your Own: Recipe Variations
Feel free to customize this frittata to suit your taste or pantry! Swap asparagus for broccoli florets or zucchini slices, or use green onions instead of spring onions. For a richer flavor, try adding crispy bacon or smoked salmon. If you’re dairy-free, skip the cheese or use a plant-based alternative like almond feta. The possibilities are endless!
Time-Saving Tips for Busy Cooks
To streamline this recipe, prep your veggies the night before and store them in an airtight container. You can also whisk the eggs and seasonings ahead of time and refrigerate them in a jar. If you’re short on time, skip the blender step and whisk the eggs by hand—they’ll still turn out fluffy and delicious!
Storage & Reheating Made Easy
Store leftover frittata in an airtight container in the fridge for up to 3 days. To reheat, place a slice in a skillet over low heat for a few minutes or microwave it for 30-60 seconds. For a crispy edge, pop it in the toaster oven for a quick warm-up. This dish also freezes well—wrap individual slices in foil and store them in a freezer bag for up to 2 months.
Essential Equipment Guidance
A cast iron skillet or oven-safe non-stick pan is key for this recipe, as it transitions seamlessly from stovetop to oven. If you don’t have a blender, a whisk or fork works just fine for combining the eggs. A sharp chef’s knife will make chopping the veggies a breeze, and a silicone spatula ensures easy flipping and serving.
Spring Onion Asparagus Frittata
Ingredients
- 6 eggs
- ¼ cup water or milk
- olive oil, for the pan
- 3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips
- 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
- a few pinches red pepper flakes
Instructions
- Preheat your oven to 375 degrees F.
- In a medium (8-inch) cast iron or oven-safe non-stick skillet, lightly sauté the chopped onions & asparagus pieces in a bit of olive oil, salt & pepper.
- Remove from the pan after just a few minutes.
- Blend the eggs, garlic, water, salt and pepper in a blender until combined and lightly foamy.
- Wipe out the skillet you used previously and coat it with a bit of olive oil.
- Pour in the eggs and add half of the veggies and half of the cheeses.
- Put the skillet in the oven, and bake for 8-10 minutes, or until the frittata begins to set but is still uncooked on top.
- Carefully, (without moving the skillet around too much), add the rest of the veggies and the cheeses.
- Continue to bake for another 10-15 minutes or until the edges of the frittata are golden brown and the eggs are set.
- Top with chopped tarragon, a grind of pepper and a few red pepper flakes.
- Let cool before slicing.