This spring onion and asparagus frittata comes together in about 40 minutes and is packed with fresh spring flavors. Caramelized spring onions and tender asparagus are baked into a simple and delicious vegetarian frittata flavored with thyme, chives, and garlic. Serve big slices as the main dish for your next brunch or tuck smaller slices into bread for a delicious breakfast sandwich!
An Easy and Delicious Vegetarian Breakfast: Spring Onion and Asparagus Frittata
Frittatas are my go-to, semi-fancy vegetarian breakfast or brunch dish. You get the vibes of a quiche without the 500 extra steps involved for making and par-baking the crust AND everything cooks together in just one pan. They’re also a great canvas for whatever is in season (check out this tomato one I made last summer!) and don’t require too many ingredients. And, they’re naturally gluten free!
For this spring-inspired frittata, tender spring onions and asparagus are in the lead roles with thyme, chives, a little garlic, and some nutty parmesan as secondary flavors. Timing is key here as everything is added to just one pan. The most important step in my humble opinion is letting the spring onions cook until they just start to turn golden. It gives this frittata so much flavor!
Key Frittata Ingredients
Spring onions are in season from late winter through spring and are simply immature onions that are harvested before they start to size up. They are common at farmers markets but if you can’t find any, you can sub in one medium or large sweet onion. Look for asparagus that is firm and vibrant as it should be the freshest. The recipe calls for 12 ounces which is equivalent to about 1 bunch. Since we’re using a lot of eggs here, I recommend splurging on some pasture-raised ones if you can. They have a richer flavor in my opinion and make the best frittatas!
How to Make this Easy Vegetarian Frittata
In order to avoid a rubbery or overcooked frittata, its all about timing and temperature! Over the years I’ve learned to avoid high oven temperatures for frittatas and to let them partially cook on the stove before transferring to the oven.
The flavor of this vegetarian frittata relies heavily on the spring onions and asparagus. Take the time to cook the spring onions until they just start to turn golden (about 15 minutes). Then, add the asparagus and cook it just long enough for it to turn bright green (about 3 minutes). Spread the veggies into an even layer before pouring over the egg mixture to ensure you get some in every bite!
Once you pour the egg mixture over the veggies, let it cook undisturbed (i.e. no more stirring!) until the eges of the frittata are set. The center will still be liquidy and that’s okay! It will finish cooking once you transfer the frittata to the oven. It’s ready when the center is puffed and fully set.
Complete Your Spring Brunch Spread
I love having a frittata as the main event for a brunch spread! It’s filling without being too heavy and works well with so many different add-ins. If a frittata is on the menu then it’s only appropriate to serve a scone on the side! These gluten free and vegan ones are a big family favorite and work well with your favorite jam (mine is strawberry!). I also love a light salad along with a frittata like this blood orange and fennel one or this super vibrant one with pickled beets. If you love a fresh-squeezed juice vibe, go with these strawberry grapefruit mocktails and thank me later!
Spring Onion and Asparagus Frittata
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This spring onion and asparagus frittata comes together in about 40 minutes and is packed with fresh spring flavors. Caramelized spring onions and tender asparagus are baked into a simple and delicious vegetarian frittata flavored with thyme, chives, and garlic. Serve big slices as the main dish for your next brunch or tuck smaller slices into bread for a delicious breakfast sandwich!
Ingredients
- 7 large eggs
- 2/3 cup milk
- 1/2 cup grated parmesan
- 3 tablespoons thinly sliced chives
- Sea salt, to taste
- 1 1/2 tablespoons olive oil
- 1 bunch spring onions, thinly sliced
- 1 tablespoon fresh thyme leaves, minced
- 1 large garlic clove, minced
- 12 ounces asparagus, woody ends removed and chopped into bite-sized pieces
Instructions
Preheat the oven to 375 degrees.
Add the eggs and milk to a large bowl and whisk until homogenous. Whisk in the parmesan and thinly sliced chives along with a big pinch of salt. Set aside.
Set a large oven-safe skillet or frying pan over medium heat. Add the olive oil. Once it starts to shimmer, add the spring onions along with a pinch of salt and the thyme. Cook, stirring every 1-2 minutes, until the onions just start to turn golden. This will take about 15 minutes. Add the garlic and asparagus and cook until the asparagus turns bright green, about 3 minutes. Arrange the onions and asparagus into an even layer in the bottom of the pan, then pour the egg mixture over the top. Cook, undisturbed, until the edges are firm then carefully transfer the pan to the preheated oven. Cook for 8-12 minutes or until the frittata is fully set. The center should be springy to the touch.
Allow the frittata to cool for 5 minutes before slicing and serving.
Store leftovers in an airtight container and enjoy within 3-4 days.
Notes
- Spring onions are typically sold in bunches and can vary in size. If your bunch of onions is particularly small, feel free to use two bunches.
- You can use both the bulb and stem of spring onions. I like to cut them separately to make it easier.
- If you can’t find spring onions, feel free to sub 1 sweet onion in their place.
- I love using the leftovers to make frittata sandwiches! Use your favorite, bagel, or English muffin.
- You can use any milk you like here. If you’re using a non-dairy one, make sure it is plain and unsweetened or the frittata will have an odd sweet taste. My go-to non-dairy milk for a frittata is unsweetened plain soy milk.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
So basically, I want this everyday. I mean, when it's locally in season, anyhow…Great post.