Spring Onion Asparagus Frittata
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.
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.
Tried this recipe?Let us know how it was!