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!

Print Recipe

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 comments

  1. 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!:-)

  2. 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

  3. 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”.

    • 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!

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

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

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

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

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

  9. I love that beautiful green color! Looks so yummy!

  10. I want this for dinner- yum!!

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

  12. 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.

  13. Perfect dinner:) Delicious and full of vegetables:)

  14. 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!

  15. This looks perfect for Easter brunch!

  16. 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!

  17. What a beautiful frittata just packed with spring veggies!

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

  19. 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 :)

  20. This is the perfect spring frittata, love these flavors!

  21. 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!

    • 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!

  22. 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!

  23. You had me at smoked gouda…SO good!

  24. 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.

    • 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! :)

  25. 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!

  26. 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

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

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

  29. 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!

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

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

  32. 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!

    • 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!

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