Description
Spring produce makes cooking feel easy, and this high-protein veggie frittata is one of the quickest ways to turn fresh asparagus and eggs into a satisfying meal. It’s light but filling, great for breakfast, lunch, or dinner, and comes together in one pan in about 30 minutes. Perfect for meal prep and just as good warm or cold.
Ingredients
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1 tablespoon olive oil
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1 bunch asparagus, trimmed and cut into 1-inch pieces
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½ cup chopped yellow onion
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1 clove garlic, minced
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8 large eggs
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¼ cup milk (any kind)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup shredded Gruyère or Swiss cheese
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Optional: 2 tablespoons chopped fresh parsley or chives
Instructions
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Preheat oven to 375°F (190°C).
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Sauté vegetables:
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in asparagus and garlic and cook 4–6 minutes until asparagus is tender-crisp. -
Mix eggs:
In a bowl, whisk eggs, milk, salt, and pepper until well combined. -
Combine:
Spread vegetables evenly in the pan. Pour egg mixture over them. Sprinkle cheese on top. -
Set on stovetop:
Cook 2 minutes on medium-low without stirring, just until the edges begin to set. -
Bake:
Transfer skillet to oven and bake 15–20 minutes until center is set and top is lightly golden. -
Rest and serve:
Cool 5 minutes, add herbs if using, slice, and serve.
Notes
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Use an oven-safe skillet (cast iron works great). If not, transfer veggies to a greased baking dish before adding eggs.
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Don’t overcook asparagus on the stove — it will cook more in the oven.
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Whisk eggs well to get a lighter, fluffier texture.
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Add 2–3 egg whites extra if you want even more protein with less fat.
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Great for leftovers — stores in the fridge up to 4 days.