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Spring Vegetable Frittata with Asparagus and Feta

A thick slice of golden brown Spring vegetable frittata filled with bright green peas, asparagus, and white cheese.
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Make this easy vegetarian brunch with fresh spring produce. This one skillet breakfast bakes up light and fluffy, perfect for a healthy brunch egg bake.

Ingredients

Scale
  • 8 large eggs
  • 1/4 cup milk or half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup ramps, white and light green parts only, chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place an oven-safe 10-inch skillet on the stovetop over medium heat.
  2. Add the olive oil to the skillet. When the oil shimmers, add the asparagus pieces. Cook for 3 to 4 minutes until they turn bright green and slightly tender.
  3. Add the chopped ramps to the skillet and cook for 1 minute until fragrant. Remove the skillet from the heat.
  4. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the feta cheese and Parmesan cheese over the top.
  6. Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes, or until the center is set and the top is lightly golden brown.
  7. Remove the frittata from the oven. Sprinkle with fresh chives. Let it cool in the skillet for 5 minutes before slicing and serving. This is great served warm or at room temperature.

Notes

  • This spring produce recipe is excellent for meal prepping; it reheats well or tastes great cold.
  • If you cannot find ramps, substitute with 1/4 cup of thinly sliced scallions.
  • Follow Kitchen User on Pinterest for more culinary inspiration.

Nutrition

Find it online: https://kitchenuser.net/spring-vegetable-frittata-one-skillet-recipe/