Easy Vegetable Frittata

Finished vegetable frittata being served in a cast-iron skillet

This easy vegetable frittata recipe is the perfect breakfast or brunch item to use some of your fresh spring vegetables. While the recipe calls for asparagus, you can substitute any green vegetable that you have on hand. Anything from snow peas to baby spinach! It’s naturally gluten-free and can be served warm or cold.

Course Breakfast

Cuisine American

Keyword asparagus and gureyer frittata, cast-iron skillet frittata recipe, easy frittata recipe, vegetable frittata

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 142kcal

Equipment

10-inch cast iron skillet

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

Using Different Vegetables: You can use any green vegetables you like in this recipe, just replace the asparagus and green onions with 1.5 cups of your preferred vegetables.

Nutrition