This spring frittata recipe is loaded with asparagus, peas, and gouda cheese! It's a flexible, 25-minute recipe your whole family will love!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Eggs
Cuisine: Italian
Keyword: asparagus frittata, asparagus frittata recipe, baked asparagus frittata, frittata with asparagus, recipe for frittata with asparagus, spring frittata
Servings: 6
Calories: 165kcal
Author: Averie Sunshine
Ingredients
1cupdiced asparagusabout 1-inch long segments (I used fresh; frozen may be substituted)
1cuppeasI used frozen and did not thaw before baking
6large eggslightly whisked
salt and pepperto taste
about 1 cup shredded smoked goudaloosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)
Instructions
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.
Notes
Storage: Frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.