Spring Frittata With Asparagus Feta Frittata
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
- 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
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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