This easy to make Spinach and Asparagus Frittata is light and fluffy and only takes 30 minutes to make! Packed with spring vegetables this healthy meal is perfect any time of the day!
Guys, this is the perfect spring meal!
What I like about Spinach and Asparagus Frittata:
- Quick and easy recipe – this frittata will be on your table in 30 minutes which means it is perfect for weeknight dinners, lunches or brunch.
- Vegetarian option – if you are looking to go meat-free or reduce the amount of meat you eat this spinach and asparagus frittata is the perfect dish to start with.
- Also great as an appetizer or party food – simply cut it into small pieces and enjoy with salad or just on its own.
Speaking of appetizers …. Did you know that in Spain everything revolves around tapas a.k.a. Spanish appetizers, beer snacks, pub food. Pubs as well as many restaurants are full of them.
I remember one time when I visited a certain place in Spain (not far from Madrid) and needed a proper dinner after a full day of traveling, it was pretty difficult. All I could find were only places selling tapas.
Now the Spaniards can turn everything and anything into tapas. Even their favorite omelette – Tortilla Espanola.
Is served in a form of tapas! And so is Paella.
How to make spinach and asparagus frittata
Now because there are only a few ingredients to make this frittata make sure to season it well. Even though asparagus and spinach add flavors to this dish, it would be bland if we did not use anything else.
I used garlic because it goes so well with spinach and onion always gives a ton of flavor to any dish, not only this one.
Start off with sautéing onions. They will need a minute or two on low – medium heat. Then add fresh spinach. Add this in stages if your frying pan is not large enough to hold all of the spinach at once. It will wilt and shrink very fast so just keep adding more leaves until you are done.
Add asparagus and garlic. Make sure to stir the veggies from time to time – you don’t want to burn that garlic.
Get a bowl that is large enough to hold 5 eggs. Whisk these well before adding milk, salt, pepper and dried thyme. Whisk again and pour over the sautéed veggies.
Cook this until you see the eggs starting to set around the edges. Then transfer into a preheated oven and bake until the eggs are set completely.
- Check if your skillet/frying pan is oven-proof.
- I like using a good quality non-stick frying pan as nothing sticks to it and you can get this spinach and asparagus frittata easily out.
- The amount of cheese can be adjusted to your liking or omitted completely.
This is one of the best breakfast frittata recipes you’ll try!
This post first appeared on I Wash You Dry blog where I am a contributor.
- In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
Now preheat the oven to 400°F/200°C.
- Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
- In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
- Bake for 15 minutes or until the eggs are set.
- Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.
- Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference.
- Use less, more or completely omit the cheese.
- Mushrooms can be also added, just reduce the amount of spinach a bit.