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.