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Spring Onion Asparagus Frittata

Vibrant Spring Onion Asparagus Frittata for a Wholesome Brunch

This Spring Onion Asparagus Frittata is a delightful egg-based dish perfect for spring brunch gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 6 large Eggs Substitution: Egg whites can lighten it up.
  • 0.25 cups Water or Milk Note: Low-fat or non-dairy milk works well too.
  • 1 tablespoon Olive Oil Substitution: Melted butter or avocado oil can be used.
  • 3-4 Spring Onions, chopped Note: Regular onions can be a fine substitute.
  • 0.5 cups Asparagus Tips, chopped Substitution: Try green beans or zucchini instead.
  • 1 clove Garlic, minced Note: Garlic powder can replace fresh garlic if needed.
  • 0.5 cups Frozen Peas, thawed Note: Fresh peas can be swapped out if desired.
  • 0.25 cups Fresh Mozzarella, pieces Substitution: Feta cheese works for a saltier twist.
  • 0.25 cups Crumbled Feta Note: Omit for a dairy-free version.
  • 0.25 cups Chopped Tarragon Substitution: Basil or parsley works great too.
  • Salt and Pepper Note: Adjust to your taste preference.
  • Red Pepper Flakes Omit if a milder flavor is preferred.

Equipment

  • Blender
  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped spring onions and asparagus tips, sautéing for 3–5 minutes. Season with salt and pepper and set aside.
  3. Blend 6 large eggs, a quarter cup of water or milk, minced garlic, and a pinch of salt and pepper until frothy.
  4. Wipe out the skillet and drizzle a small amount of olive oil to coat the bottom and sides.
  5. Pour the blended egg mixture into the skillet, folding in half of the sautéed vegetables and mozzarella. Bake for 8–10 minutes until edges firm up.
  6. Add the remaining vegetables and mozzarella, then bake for an additional 10–15 minutes until puffed and golden.
  7. Sprinkle chopped tarragon, pepper, and red pepper flakes. Let cool for a few minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 12gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 180mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or oven.

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