Author: This easy vegetable frittata recipe is the perfect breakfast or brunch item to use some of your fresh vegetables. While the recipe calls for asparagus, you can substitute any green vegetable that you have on hand. Anything from brussels sprouts to baby spinach! It’s naturally gluten-free and can be served warm or cold.
Easy Vegetable Frittata
My husband restored some old cast-iron cookware for me last Christmas, and I’ve been cooking my way through various recipes using my new pieces, such as this sweet cornbread recipe to go with cowboy beans. One of our favorite dishes that I’ve made so far is this vegetable frittata!
The slightly crisp vegetables next to the cheesy egg mixture is a perfect combination! We’ve tried several variations on this recipe, but the asparagus and green onions mix is our favorite to date.
Ingredients
The simple ingredients called for in this recipe make it the perfect dish to bake over and over again! Use whatever green vegetables you like the most (or what you have on hand) to customize it for your family! Full recipe with measurements can be found at the end of this post, but be sure to read over this section for substitution suggestions.
- Eggs – Whole eggs are called for, but you can use all egg whites if you prefer. Just double the amount if using egg whites only.
- Milk – Any type of unsweetened milk will work!
- Garlic – If you are able, use fresh garlic that you mince yourself. Pre-minced will be fine, but it does have a different flavor.
- Salt and Pepper – A classic addition to any savory recipe!
- Olive Oil – Used to saute the vegetables before baking the frittata. You can use butter, but I’ve found that olive oil helps release the frittata better after baking than other oil types.
- Spring Onions and Asparagus – These vegetables are a great combination! But you can replace them with a cup and a half of any other green vegetable(s) you have.
- Gureyer – Again, this is my preferred cheese for this recipe! However, cheddar or mozzarella will also work.
- Chives – No matter what vegetable you choose to use in this frittata, top the finished dish with a sprinkling of chopped chives for a beautiful presentation and pop of flavor!
Instructions
Cast-iron cooking is wonderfully easy, as it goes from stove-top to oven without any additional dishes. If you don’t have any cast-iron pans yet, I suggest a 10-inch Lodge skillet to start! It’s a great size, made in the USA, and very versatile!
- Prep – Pre-heat the oven to 400°F.
- Mix – Whisk the eggs, milk, and sea salt until well combined. Set aside until the veggies are ready to add.
- Cook – Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add the garlic, onions, asparagus, and pepper to the oil and cook for about 5 minutes. The asparagus should be tender but still bright green. Pour the egg mixture over the vegetables and stir briefly to combine.
- Bake – Top with the shredded cheese and bake for 15-20 minutes, or until the eggs are set.
- Finish – Sprinkle the chives over the top and serve warm or chilled.
More Easy Breakfast Ideas
If you loved this easy vegetable frittata recipe, here are a few more egg-based recipes to try next!
- Copycat Starbucks Potato, Cheddar, and Chive Egg Bakes
- Master Egg Bite Recipe (makes many flavors!)
- 20 Easy Egg Recipes for Spring
Easy Vegetable Frittata
Equipment
Ingredients
- 6 large eggs
- ¼ cup whole milk or any unsweetened milk
- 2 garlic cloves minced
- ¼ tsp sea salt
- ⅛ tsp ground black pepper
- 1 tsp olive oil
- 4 spring onions chopped
- 1 cup tender asparagus chopped
- ¾ cup gureyer cheese shredded (cheddar or mozzarella will also work)
- ¼ cup chives chopped
Instructions
- Pre-heat the oven to 400°F.
- Whisk the eggs, milk, and sea salt until well combined. Set aside until the veggies are ready to add.
- Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add the garlic, onions, asparagus, and pepper to the oil and cook for about 5 minutes. The asparagus should be tender but still bright green. Pour the egg mixture over the vegetables and stir briefly to combine.
- Top with the shredded cheese and bake for 15-20 minutes, or until the eggs are set.
- Sprinkle the chives over the top and serve warm or chilled.
Notes
Nutrition
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