Skillet Spring Greens Asparagus Frittata

This springtime asparagus frittata is decadent-yet-healthy -- and gluten-free, too.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

2 tablespoons olive oil

1 bunch thin asparagus (about 2 cups)

8 large eggs 

1 cup spring salad greens 

2 tablespoons milk 

2 tablespoons freshly grated pecorino, optional

Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
  2. Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper. 
  3. Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

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