A frittata is the perfect brunch recipe! This spring onion & asparagus frittata is so fresh, healthy. It's easy to make and so delicious.
Easter weekend might be a whole week away, but I figure it’s never too soon to start gathering with friends for a spring brunch. We could call it Friendster—get it? Like “Friendsgiving” but for Easter instead… (and not like the late 90’s social media website). Ok, maybe not. I can hear you groaning through the computer screen. Whatever you decide to call your spring gatherings – make this easy asparagus frittata.
First thing: blend your eggs in a blender. I’m sure many of you do this already. I, myself, have been lazily ignoring this tip for years thinking my whisking arm strength was enough. But aerating them in the blender is really the trick to a lighter, fluffier frittata.
Number two: add your fillings in two stages so they don’t all sink to the bottom. I learned this one by accident. (At first, I did this purely as a food styling trick). It not only made my fritatta look prettier, it created a better texture since the veggies were more evenly distributed.
So that’s it – easy and eggy. Happy weekend!
For more frittata recipe variations, check out this post!
Spring Onion Asparagus Frittata
- 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 of red pepper flakes
- 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.
I tried this aspect it looked beautiful and I loved the combo. However, it was pretty much cooked after 15 minutes in a 425° oven. Putting the remaining veggies and cheese on top of a cooked frittata seemed just wrong. When I took it out, all the cheese and veggies were of course sitting on the top. Either the cooking times or temperature seem off…
Hi Teri, thanks for your feedback, I’m going to adjust the suggested cooking time to add the veggies and cheese in there sooner and I’ll test this time and temperature again.
Can this be made ahead of time and frozen?
I wouldn’t recommend it – I think the eggs would become a little rubbery when reheated. This one’s best eaten the same day – it’s pretty quick to make, you could chop and prep everything the day before and throw it all together in the morning. Hope that helps!
I made this tonight, inspired by the beautiful photographs. It was my first frittata and I feel like I learned a lot. I was skeptical of the long cook time and high oven heat after reading many other frittata recipes, including other ones you’ve posted on this site. Sure enough, my frittata was done (sides pulled away, browning and losing jiggle in the middle) after just 15 minutes. I did use a 10 inch pan, but I also added more ingredients in proportion to the size. I liked the tip about foaming eggs in the blender to get more air into the mix. My frittata was very fluffy.
Hi Kelly, glad you liked it! I find it’s most important to just cook it until it’s “done” which is sometimes hard to describe – it vary’s by pan size, type of oven, what you put in it, etc … glad you had a fluffy frittata!
Yummy!
Great tips. I had no idea about whisking the eggs. This is the perfect sunday brunch. Im adding cripy pancetta to mine, as husband and son complain when they can’t “see” the meat!
if i make this the night before, will it be good the next day for brunch?
your posts are beautiful!
hmm, it’s really the best the day-of (especially if it’s for company). I would chop/prep all of my ingredients the day before and cook it up to a few hours before brunch (it’s good at room temp, doesn’t need to be piping not).
thank you very much! sounds like a plan!
love all you photos.
lovely 🙂
Congratulations on your Saveur award — well deserved:)
How would it be reheated for breakfast? I’d like to make this and be able to grab a slice in the morning.
Hi Kathy, I reheat slices in the microwave – not for long though, you don’t want the eggs to get rubbery. (It’s also pretty good cold). Hope that helps!
thats just beautiful
I love fritattas! Especially in the spring – good for breakfast or dinner!! And I love the peas in there! A nice pop of sweetness – yummy!
I may have to skip my morning smoothie and treat myself to this delicious breakfast! Thanks for the inspiration!
Gorgeous and scrumptious as always! Happy Easter to you ♥
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Oh my, this is just beautiful. I kinda want this for dinner tonight 😉 Great recipe.
This looks divine! Might have to break my no-eggs-for-breakfast rule! (Or maybe I’ll just make it for Sunday lunch!). xo
Oh my goodness, this looks so yummy!! Such a fabulous Spring dinner 🙂
Great tips! I haven’t used a blender for my eggs… I’ll try that next time. Also, the layering of ingredients makes sense. Now I’m craving a frittata.
delicious recipe! I´ll do it! have a nice weekend!
xo
Is that an 8″ or 10″ skillet?
8 inch – if you use a 10 inch skillet, add at least 2 more eggs.