Asparagus Frittata
This Asparagus Frittata is the kind of effortless, one-pan recipe that feels right at home whether you're looking for an easy brunch recipe or light lunch or dinner.. Loaded with tender asparagus, sautéed zucchini, and sweet shallots, this spring frittata brings together fresh, seasonal flavors with just the right amount of cheese for a hearty seasonal take on the brunch favorite.
Servings: 3
Ingredients
- 2 tablespoons olive oil
- 2 small shallots thinly sliced
- 5 spears asparagus trimmed and cut into 1-inch pieces
- ½ small zucchini thinly sliced into half moons
- 6 eggs
- ¼ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup shredded mozzarella cheese
- 2 tablespoons fresh chives chopped
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, whisk together eggs and milk. Set aside.
- Heat butter in an 8-inch to 10-inch oven-safe skillet over medium heat.
- Add shallots and cook 2 to 3 minutes until softened. Add asparagus and zucchini and cook 3 to 5 minutes, until vegetables are just tender and bright in color. Season with salt and pepper.
- Pour egg mixture into the skillet. Gently stir once to distribute vegetables evenly.
- Cook 2 to 3 minutes until the edges begin to set.
- Sprinkle shredded mozzarella and crumbled feta cheeses over the top. Sprinkle with fresh chives.
- Transfer skillet to oven and bake for 12 minutes, or until the center is set.
- Let cool 5 minutes in the pan. Transfer to a cutting board and slice for serving.