Spring Onion Frittata

spring onion fritatta / loveandlemons.com spring onion fritatta / loveandlemons.com

Easter weekend might be a whole week away, but I figure it’s never too soon to start spring brunching with friends. We could call it Friendster—get it? Like “Friendsgiving” but for spring… (and not like the late 90’s social media website). Ok, maybe not. I can hear you groaning through the computer screen.

Hipster holidays aside, I have to talk about this frittata. I’ve been making frittatas for years but I’d say they were just average (it’s pretty hard to mess them up). This time I’ve gotten it really right and I have a couple of good tips to share.

spring onion fritatta / loveandlemons.com

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.

spring onion fritatta / loveandlemons.com

So that’s it – easy and eggy. Happy weekend!

spring onion fritatta
Serves: serves 2-3 as a main course, 4 as a side
  • 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
  1. Preheat your oven to 375 degrees F.
  2. 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.
  3. Blend the eggs, garlic, water, salt and pepper in a blender until combined and lightly foamy.
  4. 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.
  5. Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Liisa on said:

    Is that an 8″ or 10″ skillet?

    • jeanine from loveandlemons.com on said:

      8 inch – if you use a 10 inch skillet, add at least 2 more eggs.

  2. Vicky from traindevie.com.ar on said:

    delicious recipe! I´ll do it! have a nice weekend!

  3. Anneli from refreshedandfit.com on said:

    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.

  4. Anna from theyellowtable.com on said:

    This looks divine! Might have to break my no-eggs-for-breakfast rule! (Or maybe I’ll just make it for Sunday lunch!). xo

  5. Oh my, this is just beautiful. I kinda want this for dinner tonight 😉 Great recipe.

  6. Thankfulness to my father who told me regarding this website,
    this web site is genuinely awesome.

  7. I may have to skip my morning smoothie and treat myself to this delicious breakfast! Thanks for the inspiration!

  8. Maria Tadic from beanafoodie.com on said:

    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!

  9. maria s from happybelly.org.uk on said:

    thats just beautiful

  10. How would it be reheated for breakfast? I’d like to make this and be able to grab a slice in the morning.

    • jeanine from loveandlemons.com on said:

      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!

  11. Debbie from diningwithdebbie.net on said:

    Congratulations on your Saveur award — well deserved:)

  12. dora from ziripiti.com on said:

    love all you photos.
    lovely 🙂

  13. evelyn on said:

    if i make this the night before, will it be good the next day for brunch?

    your posts are beautiful!

    • jeanine from loveandlemons.com on said:

      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).

      • evelyn on said:

        thank you very much! sounds like a plan!

  14. 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!

  15. Kelly on said:

    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.

    • jeanine from loveandlemons.com on said:

      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!

  16. Jm on said:

    Can this be made ahead of time and frozen?

    • jeanine from loveandlemons.com on said:

      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!

  17. Teri C on said:

    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.

  18. Pamela Chavez from nutritiontohealyourself.com on said:

    This sounds like an amazing dinner! It is beautiful.

  19. Simone on said:

    Can I make this with egg whites? If so, how much?? How about egg beaters??

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