Print

Asparagus Frittata Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

A delicious and nutritious asparagus frittata packed with fresh vegetables, dairy-free cheese options, and a fluffy egg base. Perfect for breakfast, brunch, or a light dinner, this easy-to-make recipe can be cooked in the oven or on the stovetop, offering versatility without compromising flavor.

Ingredients

Vegetables

  • 1/4 medium onion, diced (or 1/2 of a small onion)
  • 1/2 pound asparagus, tough ends trimmed and cut into 2″ pieces
  • 1/3 cup chopped broccoli florets
  • 1/2 red bell pepper, chopped

Other

  • 1 tbsp avocado oil OR olive oil
  • salt and black pepper to taste

Egg Mixture

  • 8 large eggs
  • 1/4 cup unsweetened almond milk (or any milk or creamer / heavy cream if not dairy-free)
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated dairy-free cheddar cheese [such as Violife or Chao] (regular cheddar works too if not dairy-free)
  • 4 ounces dairy-free feta [such as Kite-Hill] (can substitute regular feta or goat cheese if not dairy-free)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle. This ensures even cooking if using the oven method.
  2. Sauté Vegetables: Heat 1 tablespoon of avocado or olive oil in a 10-inch nonstick, oven-safe skillet over medium heat. Add the diced onions and cook for about 1 minute until fragrant. Then, add the asparagus, broccoli, and red bell peppers, and cook for 2-3 minutes until the vegetables are just becoming tender. Season with salt and black pepper to taste.
  3. Prepare Egg Mixture: In a bowl, whisk together the 8 large eggs and 1/4 cup of unsweetened almond milk (or your chosen milk/cream). Season with additional salt and black pepper as desired. Stir in 1/2 teaspoon garlic powder and 1/2 cup grated dairy-free cheddar cheese until well combined.
  4. Combine and Add Cheese: Pour the egg mixture into the skillet evenly over the cooked vegetables. Top the mixture with 4 ounces of crumbled dairy-free feta cheese (or your preferred feta/goat cheese substitute).
  5. Oven Version – Bake: Place the skillet in the preheated oven and bake for about 15-18 minutes until the frittata is just set (the center should be firm but still moist).
  6. Stovetop Version – Cook: Alternatively, cover the skillet with a lid, reduce the heat to medium-low, and cook until the eggs are lightly browned on the bottom, approximately 3 to 5 minutes. Carefully flip the frittata using a heat-proof spatula and cook for another 1 to 2 minutes until the other side is lightly browned.
  7. Serve: Remove the frittata from heat or oven, let it cool slightly, cut into wedges, and serve warm for a satisfying meal.

Notes

  • Use an oven-safe skillet if opting for the oven version to prevent transfer between cookware.
  • Dairy-free cheeses can be substituted with regular cheeses if dairy is not a concern.
  • If flipping the frittata on the stovetop is challenging, you can finish cooking under a broiler for a couple of minutes to set the top instead.
  • Season vegetables and eggs to taste; add herbs like chives or parsley for extra flavor if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://marthatasty.com/asparagus-frittata-recipe/