Spring Vegetable Frittata
A fluffy baked frittata loaded with asparagus, mushrooms, and cheese. Ready in under 20 minutes for a protein-packed breakfast or brunch.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 6 whole large eggs
- 6 oz asparagus, trimmed
- 4 oz mushrooms, sliced
- ½ medium yellow onion, diced
- ¾ cup gruyere cheese, shredded
- 2 tbsp olive oil
- 1 tbsp fresh thyme or chives, chopped
- 1 pinch salt and black pepper
Instructions
- 1
Cut asparagus into 1-inch pieces. Preheat oven to 375°F.
- 2
Whisk eggs with salt, pepper, and half the thyme until frothy, ~30 seconds.
- 3
Heat oil in a 10-inch nonstick skillet over medium-high until shimmering.
- 4
Add onion and mushrooms. Sauté until mushrooms release liquid, ~4 minutes.
- 5
Stir in asparagus. Cook for 2 more minutes until just tender-crisp.
- 6
Pour egg mixture over vegetables. Sprinkle cheese evenly on top.
- 7
Cook on stovetop, undisturbed, until edges set but center still jiggles, ~2 minutes.
- 8
Transfer skillet to oven. Bake until center is just set, ~6 minutes.
- 9
Garnish with remaining thyme. Serve directly from the skillet.
Tools you’ll need
- 10-inch nonstick skillet
- oven-safe skillet (or transfer to baking dish)
- whisk
- cutting board
- chef's knife
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