Spring frittata with asparagus, peas, and fresh herbs is eight eggs' worth of the season in one skillet. Chives and tarragon perfume the custard while asparagus and sweet shelled peas stud every slice; Parmesan is optional but welcome. It finishes in the oven in about 22 minutes.
There’s nothing quite like the taste of spring, and this frittata captures it perfectly in every bite! Tender asparagus spears and sweet, plump peas come together with fresh chives and tarragon in a fluffy, savory egg custard. While asparagus is often available year-round, its peak season in spring and early summer is when it truly shines, making this the ultimate seasonal dish. Whether you’re hosting a weekend brunch or looking for a quick weeknight meal, this beautiful frittata is a guaranteed crowd-pleaser. This recipe makes one 10-inch frittata, serving 4 to 6.
Ingredients
• 8 large eggs
• ¾ lb / 340g (12 oz) asparagus, trimmed
• ¾ cup / 115g (4.1 oz) shelled fresh peas
• 2 tbsp / 30ml milk or cream
• 2 tbsp / 30ml chopped fresh chives
• 2 tbsp / 30ml chopped fresh tarragon
• ¼ cup / 25g (0.88 oz) freshly grated Parmesan cheese, optional
• ½ tsp / 2.5g (0.09 oz) salt
• ¼ tsp / 1g (0.04 oz) black pepper
• 1 tbsp / 15ml olive oil or butter
Instructions
1. Preheat your oven to 400°F (200°C). Prepare an ice bath by filling a large bowl with ice and cold water.
2. Steam the asparagus until tender-crisp, about 5 minutes. Immediately transfer the asparagus to the ice bath to stop the cooking and preserve its bright green color. Drain well, pat dry, and cut into ½-inch slices. Steam the peas for 5 minutes until tender, then drain.
3. In a large mixing bowl, whisk the eggs, milk, salt, and pepper until just combined. Be careful not to over-whisk.
4. Gently stir in the chopped chives, tarragon, prepared asparagus, peas, and the optional Parmesan cheese.
5. Heat the olive oil or butter in a 10-inch oven-safe skillet (cast iron works perfectly) over medium heat. Pour the egg mixture into the hot skillet.
6. Cook on the stovetop, undisturbed, for 5-7 minutes, or until the edges are set and pulling away from the sides of the pan. The center will still be slightly liquid.
7. Transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, until the frittata is puffed, golden brown, and the center is fully set.
8. Remove from the oven and let it rest in the skillet for 5 minutes. Run a spatula around the edge, then slice and serve warm or at room temperature.
Nutritional Information
• Serving Size: 1/6th of frittata
• Calories: 185 kcal
• Protein: 14g
• Fat: 12g
• Carbohydrates: 5g
• Fiber: 2g
• is an estimate and may vary based on used.
Pro Tips
• Use an oven-safe skillet. A well-seasoned cast-iron or non-stick oven-safe skillet is essential for a frittata that won’t stick and can go directly from the stovetop to the oven.
• Don’t over-whisk the eggs. Whisk just until the yolks and whites are combined. Over-whisking can incorporate too much air, leading to a tough, spongy texture.
• Prep ahead to save time. The asparagus and peas can be steamed, cooled, and stored in the refrigerator up to a day in advance.
• Serve it anytime. This frittata is delicious warm, but it’s equally good served at room temperature or even cold, making it perfect for make-ahead meals and picnics.
• Avoid the microwave. Frittatas can become rubbery when reheated. If you must warm it, do so gently in a low-temperature oven until just heated through.
FAQ
Q: Can I make this frittata dairy-free
A: Yes, to make this frittata dairy-free, simply substitute the milk or cream with an unsweetened plant-based milk like almond or soy milk. You can also omit the optional Parmesan cheese or use your favorite dairy-free alternative.
Q: How can I add more protein to this vegetarian frittata
A: This frittata is already a good source of protein from the eggs. To increase the protein content further, you could add up to a cup of cooked chickpeas, white beans, or some crumbled firm tofu to the egg mixture before baking.
Q: What is the best way to store and reheat this frittata
A: Store leftover frittata in an airtight container in the refrigerator for up to 4 days. It’s excellent served cold or at room temperature. For reheating, we recommend warming it gently in a low-temperature oven to avoid the rubbery texture a microwave can create.
Q: Can I use frozen peas and asparagus in this recipe
A: Yes, you can use frozen vegetables. Thaw the frozen peas and asparagus completely and pat them dry to remove excess moisture before using them in the recipe. You can skip the steaming and ice bath steps for frozen vegetables that are already tender.
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Spring Frittata with Asparagus, Peas, and Fresh Herbs
Ingredients
Method
- Preheat your oven to 400°F (200°C). Prepare an ice bath by filling a large bowl with ice and cold water.
- Steam the asparagus until tender-crisp, about 5 minutes. Immediately transfer the asparagus to the ice bath to stop the cooking and preserve its bright green color.
- Drain well, pat dry, and cut into ½-inch slices. Steam the peas for 5 minutes until tender, then drain.
- In a large mixing bowl, whisk the eggs, milk, salt, and pepper until just combined. Be careful not to over-whisk.
- Gently stir in the chopped chives, tarragon, prepared asparagus, peas, and the optional Parmesan cheese.
- Heat the olive oil or butter in a 10-inch oven-safe skillet (cast iron works perfectly) over medium heat.
- Pour the egg mixture into the hot skillet.
- Cook on the stovetop, undisturbed, for 5-7 minutes, or until the edges are set and pulling away from the sides of the pan. The center will still be slightly liquid.
- Transfer the skillet to the preheated oven.
- Bake for 10 to 15 minutes, until the frittata is puffed, golden brown, and the center is fully set.
- Remove from the oven and let it rest in the skillet for 5 minutes. Run a spatula around the edge, then slice and serve warm or at room temperature.
- Don't over-whisk the eggs.
- Whisk just until the yolks and whites are combined. Over-whisking can incorporate too much air, leading to a tough, spongy texture.
