Asparagus, Peas, and Smoked Gouda Frittata

I love asparagus. Seeing it come into season every spring is such a treat.

Even better is seeing it in an easy meal that goes from fridge to table in 25 minutes.

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

The frittata is packed with healthy green vegetables, which is just the way I want a frittata. Lots of color, texture, and the veggies help keep you full longer.

As the frittata bakes, the asparagus softens but retains enough snappy crunch to be so satisfying. The peas stay juicy and have a pleasant popping sensation when you bite into them. There is nothing worse than mushy or overcooked vegetables, especially asparagus and peas, and they stay perfectly al dente.

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

Assembling the frittata takes less than five minutes. Slice the asparagus and put it in the pie dish, sprinkle with frozen peas, whisk together the eggs and pour over the top. Sprinkle with cheese and bake.

The slight smokiness from the gouda plays perfectly off the eggs. Or try mozzarellafontina, Havarti, brie, or your favorite easy-melting cheese.

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

Even though it’s such a super simple recipe, it doesn’t taste simple and I think it’s pretty enough to serve at a holiday or special meal.

It would make a great Easter or Mother’s Day brunch dish and the hostess won’t have to slave away.

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

I love baking eggs in a skillet or pie dish. Baked eggs and frittatas are so much easier and more mindless than stovetop eggs. No babysitting at the stovetop and nothing to flip. I’m the worst pancake and egg flipper so when I don’t have to, it’s a nice perk.

When I decided to make this, I thought we’d have a ton of leftovers and would be drowning in frittata. Wrong. It was so good that we polished it off immediately.

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

At one point my 7-year old was mutilating her frittata with her fingers and I asked her what exactly she was doing? She said, “Mom, the asparagus is so good I’m trying to dig it all out.”

My sentiments exactly. Although I used a fork rather than my fingers.

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

Asparagus, Peas, and Smoked Gouda Frittata - Even the pickiest eaters will eat green vegetables in this healthy & easy 25 minute recipe!

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Asparagus, Peas, and Smoked Gouda Frittata

This easy meal goes from fridge to table in 25 minutes. Even though it's so simple, it doesn't taste simple and it's pretty enough to serve at a holiday or special meal. The frittata is packed with healthy green vegetables to help keep you full longer. The asparagus softens but retains enough snappy crunch to be so satisfying. The peas stay juicy and have a pleasant popping sensation when you bite into them. The slightly smokiness from the gouda plays perfectly off the eggs, or try mozzarella, fontina, Havarti, brie, or an easy-melting cheese. It makes a great Easter or Mother's Day brunch dish and the hostess won't have to slave away on it. Baked eggs are so much easier and more mindless than stovetop eggs - no babysitting at the stovetop and nothing to flip.

Yield: one 9-inch pie dish, serves about 6

Prep Time: 5 minutes

Cook Time: about 20 minutes

Total Time: about 25 minutes

Ingredients:

1 cup diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)
1 cup peas (I used frozen and did not thaw before baking)
6 large eggs, lightly whisked
salt and pepper, to taste
about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)

Directions:

  1. Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
  2. Evenly sprinkle the asparagus over the bottom of dish.
  3. Evenly sprinkle the peas.
  4. Evenly pour the eggs over the top.
  5. Season with salt and pepper, to taste.
  6. Evenly sprinkle the cheese over the top.
  7. Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Serve immediately; frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.

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47 Responses to “Asparagus, Peas, and Smoked Gouda Frittata”

  1. #
    1
    Julia @Vikalinka — April 17, 2014 at 12:37 am

    Oh Averie, this frittata looks so delicious, I just love all the spring veg in there. What a perfect brunch recipe, I would so not miss bacon if this was served to me!:-)

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 12:45 am

      Thanks for the compliments & glad you wouldn’t miss anything!

      Reply

  2. #
    2
    Lucy — April 17, 2014 at 1:57 am

    Thank you for this recipe, I am such a fan of asparagus but I’m not very good at coming up with my own ideas of how to use it and always just end up smothering it in butter and dipping it in egg yolks! I’ll be cooking this for my family on Monday (I think Sunday is officially reserved for roast dinner haha) xxx

    Reply

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    3
    Paula — April 17, 2014 at 2:56 am

    I love the spring vegetables in this (and made a similar frittata last weekend with peas, zucchini, tarragon and Parmesan cheese). I definitely want to try your version…and I need to remember to pull out my lovely deep dish pie pan for it! I always grab an 8×8 so technically speaking, I’m probably just making egg “casserole”.

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:26 am

      I only used the glass pie dish b/c it photographs better than an aluminum pan. LOL Your strata/casserole/frittata creation sounds fab! Love working in as many veggies as possible!

      Reply

  4. #
    4
    Marie @ Little Kitchie — April 17, 2014 at 3:56 am

    Such a lovely spring dish!

    Reply

  5. #
    5
    Maryea {happy healthy mama} — April 17, 2014 at 4:59 am

    This looks lovely. I love frittatas and with spring vegetables it’s perfect for Easter. :)

    Reply

  6. #
    6
    Katrina @ WVS — April 17, 2014 at 5:20 am

    This is such a killer recipe for Spring! LOVE it Averie!

    Reply

  7. #
    7
    Chelsea @ Gal on a Mission — April 17, 2014 at 5:29 am

    I absolutely love spring because you get to see all kinds of cute and colorful dishes. Looks delicious, Averie!

    Reply

  8. #
    8
    Laura Dembowski — April 17, 2014 at 5:31 am

    The asparagus has been so good this year! I love a good fritata and always pick out the vegetables I love most too :)

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:24 am

      LOL you and my daughter would be a fun pair at the dinner table :)

      Reply

  9. #
    9
    ashley - baker by nature — April 17, 2014 at 6:32 am

    This is sooo purdy! Perfect for Easter brunch :) Pinned!

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:24 am

      Thanks as always for pinning, Ashley!

      Reply

  10. #
    10
    Layla @Brunchtime Baker — April 17, 2014 at 6:35 am

    I love that beautiful green color! Looks so yummy!

    Reply

  11. #
    11
    Chloe — April 17, 2014 at 6:42 am

    So pretty!

    Reply

  12. #
    12
    Lori @ RecipeGirl — April 17, 2014 at 7:06 am

    I want this for dinner- yum!!

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:23 am

      Well I want your carrot cake cheesecake for dinner :)

      Reply

  13. #
    13
    Crystal | Apples & Sparkle — April 17, 2014 at 7:11 am

    I LOVE the addition of the smoked gouda cheese here. Such a nice springtime dish! : )

    Reply

  14. #
    14
    Sarah@WholeAndHeavenlyOven — April 17, 2014 at 7:24 am

    Oh my gosh how gorgeous does this frittata look?? Just loving all the bright, green veggies inside! Perfect for a spring brunch! I made a frittata for breakfast the other day, but I so wish I had had asparagus on hand then to put inside! Love it! pinned.

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:23 am

      Thanks as always for pinning & your sweet comments!

      Reply

  15. #
    15
    Ilona @ Ilona's Passion — April 17, 2014 at 7:24 am

    Perfect dinner:) Delicious and full of vegetables:)

    Reply

  16. #
    16
    Dorothy @ Crazy for Crust — April 17, 2014 at 7:42 am

    I’m totally drooling. My mom and dad are coming up for Easter (last minute; normally we don’t do anything special) and I needed an egg dish. Now I have one!! :) Pinned of course!

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 10:22 am

      For real? Well if you seriously do try it, LMK!! And thanks as always for pinning!

      Reply

  17. #
    17
    Meredith — April 17, 2014 at 7:52 am

    This looks perfect for Easter brunch!

    Reply

  18. #
    18
    Julie @ This Gal Cooks — April 17, 2014 at 7:54 am

    What a lovely dish, Averie. Making a breakfast dish with asparagus has been on my to do list for a while now. I think I’m gonna have to do it this weekend now! Pinned. Have a lovely day!

    Reply

  19. #
    19
    marcie — April 17, 2014 at 7:58 am

    What a beautiful frittata just packed with spring veggies!

    Reply

  20. #
    20
    Bianca @ Confessions of a Chocoholic — April 17, 2014 at 8:44 am

    Smoked gouda is the best! I like easy egg dishes like this, and wouldn’t mind having frittata for breakfast, lunch or dinner!

    Reply

  21. #
    21
    ami@naivecookcooks — April 17, 2014 at 9:56 am

    I have never tried smoked gouda though I always see it with all the cheese varities but until know I was never sure where to use it! Thanks :)

    Reply

  22. #
    22
    Laura (Tutti Dolci) — April 17, 2014 at 10:35 am

    This is the perfect spring frittata, love these flavors!

    Reply

  23. #
    23
    Katy — April 17, 2014 at 11:45 am

    Gorgeous photos Averie! I’ve never made a frittata but I definitely should since I eat eggs pretty much daily…it seems so easy to make but with such beautiful presentation!

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 7:04 pm

      Oh you HAVE TO! So, so so easyyyy! Best way ever to clean out your produce drawer, too. And I really appreciate the photo compliments. I always wonder about savory recipes if anyone even cares or notices them!

      Reply

  24. #
    24
    Julie — April 17, 2014 at 12:07 pm

    Oh how delicious this looks. My teenaged daughter saw me reading this and wants to make it…just learning to cook but she doesn’t like to deal with meat!

    And seriously…..the first photo belongs on a magazine cover!

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 7:03 pm

      You are so kind, thank you! Most of the time my savory recipes just cannot compare to drippy, gooey chocolate recipes/pics so I appreciate the compliments!

      Reply

  25. #
    25
    Shaina — April 17, 2014 at 12:19 pm

    You had me at smoked gouda…SO good!

    Reply

  26. #
    26
    Katie — April 17, 2014 at 2:45 pm

    I LOVE asparagus!! I could eat it every day if it wasn’t $5 a pound in winter. It has been on sale for the past couple weeks and I have been eating it for dinner daily. I can’t imagine ever getting sick of it.

    When I studied in Costa Rica, I was a total WI cheese girl – American or cheddar only. We lived in a town with a cheese factory (and milkshakes!) and that was the firs ttime I had gouda and GOOD LORD. I love it.

    Reply

    • Averie Sunshine replied: — April 17th, 2014 at 7:02 pm

      This was SO SO GOOD! It just totally hit the spot. Normally I re-home things but this was all mine! And I think you and I need to go back to Costa Rica or some equally remote place. Oh the fun times that we’d have! :)

      Reply

  27. #
    27
    Amy @ Amy's Healthy Baking — April 17, 2014 at 11:25 pm

    Your daughter is just the cutest thing! I probably would’ve done the same thing — yes, with my fingers. For some reason, I think almost everything tastes better as finger food, although I tend to use the proper utensils when I’m out in public. ;) My entire family would love your frittata, especially because of the al dente veggies. That’s exactly how we always cook ours, but it drives my grandma nuts! She calls them “al raw” and prefers hers cooked to mushy oblivion. Oof!

    Reply

  28. #
    28
    Anisa from The Macadames — April 18, 2014 at 3:18 am

    This looks like such a simple and delicious recipe. Honestly how good is gouda!
    Thanks for sharing!
    Anisa – The Macadames. xx
    http://www.themacadames.com

    Reply

  29. #
    29
    marla — April 18, 2014 at 5:56 am

    STUNNING photos & this spring frittata looks wonderful Averie. Have a great Easter weekend!

    Reply

  30. #
    30
    Anna @ Crunchy Creamy Sweet — April 18, 2014 at 6:45 am

    This Spring frittata looks gorgeous! So fresh and delicious! Pinned!

    Reply

  31. #
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    Amy @ The Blond Cook — April 18, 2014 at 10:41 am

    I was already planning on buying asparagus at my local farmer’s market this weekend… this looks perfect for Easter brunch with a mimosa! Beautiful dish and I always enjoy your gorgeous photography!

    Reply

  32. #
    32
    Kate @ Diethood — April 18, 2014 at 11:48 am

    This sounds amazing!! AND you got a 7-year old to love asparagus?? That’s just all kinds of awesome!

    Reply

  33. #
    33
    Cathryn — April 20, 2014 at 2:45 pm

    I made this for today. It is wonderful. Thank you for a great recipe!

    Reply

    • Averie Sunshine replied: — April 20th, 2014 at 3:31 pm

      I’m so happy to hear you tried it & that it was wonderful! Thanks for the feedback!

      Reply

  34. #
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    MJ — June 25, 2014 at 6:26 pm

    Made this tonight and it was delicious! It took a little longer to cook (about 45 minutes in my oven) but it just added to our anticipation. Thank you for the recipe!

    Reply

    • Averie Sunshine replied: — June 26th, 2014 at 12:08 pm

      Thanks for trying this and glad it was a success for you! All ovens vary (and so does fresh produce with the amount of water content, cheese brands, etc.) so glad you baked til it was done in your oven and enjoyed the recipe!

      Reply

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