Ultimate Asparagus and Sweet Pea Frittata Fresh Garden Flavor
A vibrant, garden-inspired frittata filled with tender asparagus, sweet peas, creamy cheeses, and fresh herbs—perfect for brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
10 large eggs
1/3 cup whole milk (80 ml)
1/2 cup heavy cream (120 ml)
1 1/2 cups fresh sweet peas (225 g)
1 large bunch asparagus (14 oz / 400 g), trimmed and cut into 1-inch pieces
3/4 cup crumbled feta cheese (110 g)
3/4 cup shredded mozzarella cheese (90 g)
1/3 cup grated Parmesan cheese (35 g)
1/3 cup finely chopped green onions (40 g)
2 1/2 tablespoons olive oil (37 ml)
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley (10 g)
1 tablespoon chopped fresh basil (5 g)
Optional: 1 teaspoon lemon zest
Instructions
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Preheat oven to 375°F (190°C) and grease a 10–12 inch oven-safe skillet.
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Heat olive oil over medium heat. Add asparagus and cook 4–5 minutes. Add garlic and cook 30 seconds. Stir in peas and cook 2 minutes.
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Whisk eggs, milk, cream, salt, pepper, and lemon zest in a bowl.
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Spread vegetables evenly in skillet. Sprinkle cheeses, green onions, and herbs.
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Pour egg mixture over vegetables. Cook 4–5 minutes on stovetop until edges set.
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Transfer to oven and bake 18–22 minutes until center is just set.
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Rest 10 minutes before slicing and serving.
Notes
For added depth, include sautéed mushrooms or substitute goat cheese for feta. Store refrigerated up to 4 days. Reheat gently to maintain creamy texture.