A frittata is basically a crustless quiche. For a long time frittatas were one of Dave’s and my go to breakfasts. They are easy to make and customizable based on what you like and have. Sometimes a frittata is a great way to clean out the fridge. Another bonus is they are delicious cold, so if you make a frittata just for yourself, you can eat it for a few days.
This spring version uses asparagus, green onions, and spinach. I made this one with sheep’s milk feta cheese, but feel free to use a different kind of cheese or omit the cheese if you’d like. Some of my other favorite cheeses for frittatas are mozzarella and goat cheese.
This recipe is kid approved! Phillie is pretty particular about eggs so I was thrilled to see her chow down on the last couple frittatas I made. (Though she prefers it with mozzarella over feta.)
Spring Frittata (Serves 3)
- 2 oz olive oil or avocado oil, divided
- 1 cup asparagus, thinly sliced on a bias
- 2-3 cloves of garlic, thinly sliced or minced
- 4 cups baby spinach
- 3 green onions, thinly sliced
- 6 eggs
- 1 T whole milk or cream
- Kosher salt
- Black pepper
- 2 oz crumbled or shredded cheese of choice (Feta, mozzarella, cheve, fontina are we use.)
- Preheat oven to 450F. Warm 6 inch cast iron skillet over medium heat. Add one tablespoon of oil. Add the asparagus and garlic and sweat for 2-3 minutes until garlic is cooked through. Season with a little salt. Remove the vegetables from the skillet.
- Add another tablespoon of oil. Saute the spinach and green onions over medium heat until the spinach is wilted, but still vibrant. Season with a little salt and pepper. Set aside with the asparagus and garlic. Mix the veggies and taste to make sure they’re well seasoned, keeping in mind how salty the cheese you’re using is.
- Whisk the six eggs. Add the milk or cream and mix until fairly smooth. Season with salt and pepper.
- Heat the remaining ounce of oil over medium heat. Add half of the egg mixture. Using your fingers or a slotted spoon, carefully drain off most of the vegetables liquid, and scatter the vegetables over the bottom layer of egg, which should be just beginning to set. Pour the remaining egg mixture on top. Sprinkle with the cheese. (Sometimes I layer the cheese between the veggies and egg mixture instead of putting it on top, or I’ll do extra cheese and put it in the middle and on top.)
- Remove from the stove and put in the preheated oven. Bake for 13-15 minutes until it is set. There may be slight movement in the center, but that will set while it’s resting. Allow to rest for 5-10 minutes before slicing and serving.