Spring Frittata With Asparagus and Feta
A perfect spring or summer brunch meal, this spring vegetable frittata with asparagus, feta, and tomatoes is loaded with delicious veggies, herbs, and cheese.
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Servings: 6 servings
Ingredients
- 2 tablespoons butter or olive oil
- 1 cup onion or leek diced
- ½ lb. asparagus chopped (1 ½ cups)
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- ¾ 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 –½ 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.