Description
This asparagus frittata is an easy spring breakfast or brunch made with eggs, asparagus, herbs, and cheese. Baked in one skillet, it’s fluffy, protein-packed, naturally gluten-free, and perfect for Easter brunch or meal prep.
Ingredients
- 7-8 large eggs (see notes for when to use 7 vs 8)
- 1/3 cup unsweetened non-dairy creamer or milk (with fat for best texture), or heavy cream if dairy is tolerated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 to 2/3 cup chopped asparagus (trim off tough ends)
- Optional: 1/3 cup additional vegetables such as spinach, bell pepper, zucchini, or peas (thaw frozen peas first)
- 1 1/2 to 2 teaspoons minced garlic (about 2 cloves)
- 3-4 spring onions (scallions), chopped (about 1/3 cup)
- 2 to 3 tablespoons chopped fresh chives (or 1 to 1 1/2 teaspoons dried chives)
- 1/4 to 1/3 cup crumbled feta or goat cheese
Optional Add-Ins - I highly recommend using at least one of the ingredients below to enhance flavor.
- 2 -3 tablespoons shredded or grated Parmesan
- 1/4 cup chopped cooked bacon (about 2 ounces)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the eggs, milk or creamer, salt, pepper, and onion powder. Note- If using Parmesan, whisk it into the egg mixture now. If using dried herbs instead of fresh, add them here. Fresh herbs will be added later.
- Heat 1 tablespoon of oil in a 10–12 inch oven-safe skillet over medium heat. (If using uncooked bacon, cook it first, before sautéing vegetables – see note).
- Add asparagus and any additional vegetables. Sauté until asparagus is tender but still bright green, about 3–5 minutes.
- Add garlic and green onions. Sauté 30–60 seconds until fragrant. If using bacon, return it to the pan and mix with the sautéed vegetables.
- Pour the egg mixture evenly over the vegetables. Gently tilt the pan to distribute. Sprinkle chives and crumble feta or goat cheese on top.
- Cook on medium heat, uncovered and without stirring, until the edges begin to set but the center is still slightly runny, about 2–4 minutes.
- Transfer the skillet to the oven and bake for 8–12 minutes, checking at 8 minutes, until the eggs are puffed, and the center is just set.
- Remove from the oven and let rest 5-10 minutes before slicing and serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, allow the frittata to cool completely before storing, and slice before storing for easy grab-and-go portions.
Notes
Egg quantity: Use 7 eggs for a vegetable-heavy frittata or when using a 10-inch skillet. Use 8 eggs if using fewer vegetables or cooking in a 12-inch skillet for a slightly thicker frittata.
Egg white option: Using 7 whole eggs + 1/4 cup egg whites slightly increases protein and creates a lighter texture. For a richer, more custardy result, use all whole eggs.
If using bacon – Place the bacon in a cold 10- to 12-inch nonstick oven safe skillet or cast iron skillet. Cook over medium-high heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Remove the bacon and place aside to cool. Pour off all but 1-2 tablespoons of the fat. (If not using bacon, heat 1- 2 tablespoons oil in the skillet, then proceed with adding the vegetables.
Freezing/Reheating: Wrap individual slices tightly and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, warm in a 325 degrees Fahrenheit oven for 8–10 minutes until heated through, or reheat gently in a skillet over low heat with a lid on. Microwave in 20–30 second intervals if needed, just until warmed to avoid rubbery eggs.
- Prep Time: 10 min
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice -about 1/6 of the frittata (without bacon)
- Calories: 115 - 120
- Sugar: 1 g
- Sodium: 215 g
- Fat: 7.5 g
- Saturated Fat: 2 g
- Carbohydrates: 3-4 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 235 mg
