Description
A light and vibrant Spring Onion Asparagus Frittata made with fluffy eggs, tender asparagus, sweet green peas, and melted mozzarella. Perfect for brunch, lunch, or a simple wholesome dinner.
Ingredients
Scale
- 8 large eggs
- 1 cup asparagus, chopped
- 3 spring onions, sliced
- 1/2 cup green peas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup milk
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 180 degrees Celsius and heat a cast iron skillet over medium heat.
- In a mixing bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes until smooth.
- Add olive oil to the skillet. Sauté chopped asparagus and sliced spring onions for 3 to 4 minutes until slightly tender. Stir in green peas.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Sprinkle shredded mozzarella cheese evenly on top.
- Cook on the stovetop for 3 to 4 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 12 to 15 minutes until the center is fully set.
- Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
- Do not overbake to keep the center tender and moist.
- Sauté vegetables first to prevent excess moisture in the frittata.
- Let the frittata rest before slicing to help it hold its shape.
- It can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 215 mg