This spring vegetable frittata is great, not only because it’s a healthy dish of vegetables and protein, but because it doesn’t need much of any one item. It’s a great way to use up that partial bunch of asparagus or half tub of mushrooms left over from earlier in the week as I did here. Asparagus and mushrooms are great in the spring, but as we move through the seasons, flip out what ever is leftover in your fridge.
Spring Vegetable Frittata
Equipment
- Oven safe skillet or casserole dish
Ingredients
- 4 oz asparagus cut into bite sized pieces
- 4 oz cremini mushrooms sliced
- 1/2 onion small, diced
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 2 tsp butter or ghee
- 8 eggs
- 1/4 cup Feta crumbled
Instructions
- Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.
- Sauté mushrooms and onion in 2 tsp. hot oil in a large nonstick ovenproof or cast-iron skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.
- Melt ghee in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables.
- Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.
Notes
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Welcome spring! April showers are falling, preparing the ground for the May flowers, which are already starting to pop up in my yard! And now, the farmers markets are starting to build as early crops are coming in. This spring vegetable frittata is a great way to welcome the season into your kitchen. I love the combination of asparagus and mushrooms in almost any form. Add a little onion, maybe top off with a little feta, and this dish is hard to resist!
Let’s start by heating things up. Preheat your oven to 400 degrees. On the stovetop, heat 2 teaspoons of oil in a cast iron or other iron safe skillet.
Chop your onions, mushrooms, and asparagus. Prepare the asparagus by cutting the spears into 1-inch pieces, discarding tough ends. Since these will be baked into the frittata, you only want bite size pieces. I will admit, I sometimes forget that and end up with chunks of asparagus!
When the oil is hot, sauté the mushrooms and onion. Cook until the onion is clear and tender, about 4 to 5 minutes. When done, remove from skillet and set aside.
Add the remaining teaspoon of. oil to the skillet. Once the oil has warmed, add the asparagus. Sauté asparagus two to three minutes or until tender. Sprinkle with the salt and pepper, then remove the asparagus from the skillet. Remove the cooked asparagus from the skillet and set aside with onion and mushrooms. Once again, wipe skillet clean.
Melt ghee in skillet over medium heat. While melting, whisk together eggs and remaining salt and pepper. Gently pour the egg mixture into the. As eggs start to cook, gently lift edges of egg with a spatula and tilt pan so uncooked portion flows underneath. Cook the eggs until almost, but not completely, set, about two or three minutes.
Stir together your onions, mushrooms, and asparagus, and pour vegetable mix over eggs. If you want to use cheese, sprinkle it now aver the top of your vegetables. Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.
Are you a fan of eggs? If you like eggs and liked the Spring Vegetable Frittata, then you should give our Mexican Frittata a try too!
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This looks so good and healthy! I have to make this for my family soon.
Wow, this is so great and apt for the current season. Healthy and delicious, too!
Such a delicious meal for any time of the day!
This frittata looks wonderful. I love having frittata for breakfast, sometimes for lunch too. I will give your recipe a try. Thanks!
I love a good frittata. Especially with all these yummy vegetables!!
This is such an easy recipe to make!
What a wonderful brumch idea!