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.
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.
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.
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.
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.
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
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.
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)
- Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
- Evenly sprinkle the asparagus over the bottom of dish.
- Evenly sprinkle the peas.
- Evenly pour the eggs over the top.
- Season with salt and pepper, to taste.
- Evenly sprinkle the cheese over the top.
- 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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