Spring Frittata With Asparagus Feta Frittata
This Spring Asparagus and Feta Frittata is a light, fresh, and flavorful egg dish perfect for brunch, Easter, or an easy weeknight meal. Made with tender asparagus, sweet onions or leeks, fresh herbs, juicy cherry tomatoes, and creamy feta cheese, this simple frittata is packed with seasonal ingredients. It comes together quickly in one pan and is naturally gluten-free, with a dairy-free option using oat milk. Whether served warm or at room temperature, this easy asparagus frittata is a healthy, protein-rich recipe that’s perfect for spring entertaining or meal prep.
A perfect spring or summer brunch meal, this spring vegetable frittata with asparagus, feta, and tomatoes is loaded with delicious veggies, herbs, and cheese.
Frittatas are baked eggs with fillings of your choice. Here we are incorporating fresh spring produce like asparagus, leeks, spring onions, and tomatoes.
This frittata would make an excellent brunch as well as a dinner, or breakfast for dinner.
A frittata is perfect for breakfast, lunch, or dinner as it comes together in under 30 minutes. It’s incredibly easy to make and this one is gorgeous with the colorful tomatoes, onions, asparagus, salty feta, and fresh herbs.
Ingredients in Frittata with Asparagus, Feta and Tomatoes
2 Tablespoons Butter or Olive Oil
Used to sauté the vegetables and add rich flavor—butter creates a deeper, savory taste while olive oil keeps it light and fresh.
1 Cup Onion or Leek, Diced
Provides a mild, sweet base flavor. Leeks offer a more delicate, subtle onion taste that pairs beautifully with spring vegetables.
½ lb. Asparagus, Chopped (about 1½ cups)
Tender, slightly crisp asparagus brings fresh, earthy flavor and vibrant color—perfect for a seasonal spring dish.
1 Tablespoon Fresh Dill, Chopped
Adds a bright, slightly tangy herbal note that complements the eggs and feta.
1 Tablespoon Fresh Parsley, Chopped
Brings freshness and a clean, balanced flavor to the frittata.
¾ Cup Cherry Tomatoes, Halved
Juicy and slightly sweet, tomatoes add bursts of flavor and a pop of color throughout.
9 Eggs
The foundation of the frittata, creating a fluffy, protein-rich base that holds all the ingredients together.
¼ Cup Milk (or Oat Milk for Non-Dairy)
Adds creaminess and helps create a lighter, more tender texture.
4 oz Feta Cheese
Salty, tangy feta adds bold flavor and creamy pockets throughout the frittata.
Salt and Pepper (to Taste)
Essential seasoning to enhance and balance all the fresh ingredients.
Optional add-ins:
Green onions, spinach, peppers, zucchini
Greek yogurt, ricotta cheese or cottage cheese –1/2 cup makes the frittata light and fluffy
How to Make an Asparagus Spring Vegetable Frittata
Preheat the oven to 350
In a large, oven-proof skillet, heat the butter or olive oil over medium heat.
Add the diced asparagus and onions to the skillet and saute for 2 minutes until soft and tender. Add the tomatoes, dill and parsley to the skillet and cook for one minute.
Whisk the eggs and milk until frothy. Add the feta cheese to the egg mixture and pour into the skillet.
Cook the frittata on the stove over medium heat until the bottom is set – about 6-7 minutes. Do not stir or shake.
Carefully transfer the skillet to the oven and bake for 10 minutes until the frittata is firm and cooked all the way through.
Garnish with additional dill and sliced cherry tomatoes, feta, and microgreens if desired. Serve right away.
What to Serve with a Frittata
A simple arugula salad with shaved parmesan cheese, country-style breakfast potatoes, mixed berries, or fruit salad a side of crisp bacon and toasted bread make excellent sides for a frittata.
Here are some options
Blueberry Orange French Toast Casserole
Spring Frittata With Asparagus and Feta
Ingredients
- 2 tablespoons butter or olive oil
- 1 cup onion or leek diced
- ½ lb. asparagus chopped (1 1/2 cups)
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 3/4 cup cherry tomatoes halved
- 9 eggs
- ¼ cup milk oat milk for non-dairy
- 4 oz feta cheese
- salt and pepper to taste
Optional add-ins:
- Green onions spinach, peppers, zucchini
- Greek yogurt ricotta cheese or cottage cheese –1/2 cup makes the frittata light and fluffy
Instructions
- Preheat the oven to 350
- In a large, oven-proof skillet, heat the butter or olive oil over medium heat.
- Add the diced asparagus and onions to the skillet and saute for 2 minutes until soft and tender. Add the tomatoes, dill and parsley to the skillet and cook for one minute.
- Whisk the eggs and milk until frothy. Add the feta cheese to the egg mixture and pour into the skillet.
- Cook the frittata on the stove over medium heat until the bottom is set – about 6-7 minutes. Do not stir or shake.
- Carefully transfer the skillet to the oven and bake for 10 minutes until the frittata is firm and cooked all the way through.
- Garnish with additional dill and sliced cherry tomatoes, feta, and microgreens if desired. Serve right away.
Additional Breakfast and Brunch Options
Sausage, Spinach and Cheese Egg Casserole
Spinach Feta Breakfast Casserole
Everything Bagel Breakfast Casserole
You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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