A perfect spring or summer brunch meal, this spring vegetable frittata with asparagus, feta, and tomatoes is loaded with delicious veggies, herbs, and cheese.
Course Breakfast
Cuisine Mediterranean
Keyword Frittata with Asparagus and Feta, Spring Frittata
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories
Author Eva Fry
Ingredients
2tablespoonsbutter or olive oil
1cuponion or leekdiced
½lb.asparaguschopped (1 1/2 cups)
1tablespoonfresh dillchopped
1tablespoonfresh parsleychopped
3/4cupcherry tomatoes halved
9eggs
¼cupmilkoat milk for non-dairy
4ozfeta cheese
salt and pepper to taste
Optional add-ins:
Green onionsspinach, peppers, zucchini
Greek yogurtricotta 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.