This spring onion and asparagus frittata is easy to make and packed with fresh seasonal flavor. Spring onions are caramelized, topped with eggs and steamed asparagus, then baked in the oven until the eggs are just set. This vegetarian frittata is ready in about 35 minutes with limited ingredients and perfect for your next breakfast or brunch!
Is there anything more quintessentially spring than asparagus and spring onions?! As soon as I saw these at the farmers market I knew they would be perfect in a simple frittata. There’s minimal ingredients involved in order to let the flavor of the seasonal produce shine through. Since there are limited ingredients, I highly recommend going with some nice pasture-raised eggs. I ended using some dried basil that I found at the farmers market but you can easily anything you like here. I encourage you to make it your own!
Spring Onion and Asparagus Frittata
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This spring onion and asparagus frittata is easy to make and packed with fresh seasonal flavor. Spring onions are caramelized, topped with eggs and steamed asparagus, then baked in the oven until the eggs are just set. This vegetarian frittata is ready in about 35 minutes with limited ingredients and perfect for your next breakfast or brunch!
Ingredients
- 2 small/medium spring onions, tops trimmed and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon crushed dried basil, divided
- sea salt, to taste
- pepper, to taste
- 8 large eggs
- 1 small bunch asparagus, woody ends trimmed and discarded
Instructions
Preheat your oven to 425 degrees. Heat the oil in a large oven-safe pan or cast iron skillet over medium heat. When the oil is hot, add the onions, a pinch of salt, a pinch of pepper, and 1/4 teaspoon of the dried basil. Cook, stirring occasionally, until the edges of the onions begin to turn golden and caramelize (about 8-10 minutes).
While the onions are cooking, steam the asparagus until tender and bright green. This took me about 5 to 7 minutes. Set the asparagus aside when done. This can be done ahead of time if needed.
In a large bowl, whisk together the eggs with a good pinch of salt and the rest of the dried basil until the eggs are lighter in color and the mixture is homogenous.
When the onions are nice and caramelized, spread them out in an even layer in the bottom of your pan. Making sure the heat is on medium, pour in the egg mixture. Once the edges of the frittata are set, arrange the asparagus on top of the eggs (you can do this in any way you like). Carefully place the frittata in the oven. Bake it in the oven until the top is puffed and set, about 8 to 10 minutes.
Cool the frittata slightly before serving or moving to a plate or platter. It should slide out of the pan easily.
Notes
- If you can’t find spring onions, 1 regular sized onion of your choice will work.
- If you’re vegan, the asparagus and spring onions can be used together in a tofu scramble instead.
- I used my ceramic coated pan and the frittata slid out beautifully without sticking. A well seasoned cast-iron skillet would also work. Just make sure your pan is oven-safe!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
So basically, I want this everyday. I mean, when it's locally in season, anyhow…Great post.