Spring Frittata with Asparagus and Peas
This easy asparagus and pea frittata is the perfect spring recipe for brunch or meal prep using simple ingredients and leftover veggies.
Spring Frittata Recipe
Looking for an easy and delicious way to use up leftover roasted vegetables? This Spring Frittata with Asparagus and Peas is the perfect solution. Packed with seasonal, fresh flavor, protein-rich eggs, and vibrant greens. You'll love this dish for brunch, meal prep, or a light dinner. Plus, it comes together quickly and with little effort.
I am all about finding ways to use up my leftovers. It grieves me to waste food and I was thrilled to create this spring frittata recipe after our Easter meal. We had far too much asparagus and I knew exactly what I wanted to do with it.
Frittatas are one of the easiest and most flexible meals you can make when you have extra ingredients on hand. The flavor combinations are endless, but this version keeps things simple with a handful of fresh ingredients, pantry seasonings, and cheese.
You'll love this fresh Crustless Caprese Quiche, similar to a frittata, made with simple ingredients and bursting with classic Italian-inspired flavors.
What is the difference between a frittata and a quiche?
A frittata doesn't have a crust and usually contains little to no milk or cream. Although, this spring frittata does have half and half to add some richness and moisture. A quiche typically has a pastry crust and a richer, custard-like filling made with more dairy.
Ingredients You Need
- Eggs- You'll want 7 large eggs for this recipe.
- Asparagus- We use leftover roasted asparagus but you can also use fresh and do a light sauté before assembling the frittata.
- Frozen peas that have been thawed and drained well.
- Half and half to keep the eggs moist while they bake.
- Sharp cheddar cheese and parmesan offer a rich cheesy taste.
- Fresh herbs like parsley, dill, thyme.
- Salt and pepper
How To Make Spring Frittata with Asparagus and Peas
See the full recipe details in the printable recipe card below.
- Prepare veggies- Cut the leftover asparagus into 1-inch pieces and spread them evenly in the bottom of a round baking dish. Scatter peas over the top.
- Combine eggs, milk, salt and pepper in a bowl until light and foamy, then pour mixture over the asparagus and peas. Top with cheese.
- Bake frittata in the oven at 350℉ for 20-25 minutes or until puffed and the center is cooked through. Allow to rest a few minutes then garnish with parsley and slice.
Ang's Helpful Tips For The Best Frittata
- Use milk or half and half- You don't need much, just enough to keep the eggs moist and fluffy, otherwise frittata's can become dry after they bake.
- Don't over-bake the frittata- Once it starts to puff in the oven it's likely done. You can check the center with a toothpick to make sure it comes out clean.
Try These Variations
- Dairy-Free Option- Skip cheese or use a plant-based alternative. You can also replace the milk with unsweetened almond or oat milk.
- Add meat: Cooked bacon, breakfast sausage, or ham add extra protein.
- Extra Veggies: Try spinach, leeks, zucchini, or mushrooms.
Do I need to cook veggies before adding them to the frittata?
In most cases, yes. Pre-cooking helps remove excess moisture and enhances the flavor, especially for vegetables like mushrooms, onions, or zucchini.
Is it better to serve a frittata cold or hot?
Both are delicious! Frittatas tend to cool fairly quickly, so if you prefer to enjoy it warm, it's best served fresh out of the oven. That said, it's just as tasty at room temperature or even straight from the fridge.
What To Serve with Spring Frittata
Frittatas pair well with a simple green salad or fruit. Or choose a heartier option like breakfast muffins or crispy fried potatoes. Here are some suggestions to round out your menu:
- Strawberry Salad with Poppyseed Dressing
- Fruit Salad with Honey Lime Mint Dressing
- Easy Green Salad with Homemade Vinaigrette
- Perfect Fried Potatoes
- Blueberry Oatmeal Muffins
- Lemon Zucchini Muffins
If you enjoy frittata's, you might also love these egg combinations.
- Mini Italian Egg Bites
- Sausage And Cheese Egg Muffins
- Veggie Breakfast Casserole (Healthy and Make-Ahead)
- Sheet Pan Eggs
- Fluffy Cottage Cheese Eggs
- Cheesy Green Chili Egg Casserole
Spring Frittata with Asparagus and Peas
Equipment
- 9-inch round pan or pie dish
- medium mixing bowl
Ingredients
- 7 large eggs
- 3 tablespoon half and half
- ¼-1/2 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup cooked asparagus, cut in bite size pieces
- ½ cup frozen peas, thawed
- ¾ cup sharp cheddar cheese, shredded
- ¼ cup parmesan cheese, grated
- 2 tablespoon fresh parsley, roughly chopped optional
Instructions
Preheat oven to 350℉ and grease a 9-inch round baking pan or pie dish with non-stick cooking spray.
- Scatter peas and asparagus in the bottom of your prepared baking pan.
- In a medium bowl, use a whisk to combine eggs, half and half, salt and pepper until light and slightly foamy on top.
- Pour egg mixture over the asparagus and peas but don't stir. Top with cheddar and parmesan cheese.
- Bake in the oven for 20-25 minutes, uncovered, or until puffed and the center is cooked through. You can test this with a tooth pick to make sure it comes out clean.
- Allow the frittata to rest for 5-minutes then garnish with fresh parsley if desired. Slice and serve warm or at room temperature.
Notes
Nutrition
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