The Easiest Asparagus and Spring Onion Frittata
A quick and easy dish, this asparagus and spring onion frittata is equal parts delicious and nutritious. It’s filled with vegetables and herbs that just sing spring and makes a great weekend brunch dish or a quick weeknight breakfast for dinner.
Spring is trying really hard to arrive here in New England. I enjoyed a glove and hat-free run this past weekend and even a few walks with Tucker, my Golden Retriever pup, without a jacket. My tulips are peeking through the ground, giving me hope that they might actually show up one day soon. And even though I watch the snow fall as I write this post, I know winter eventually does say goodbye, at least until next year.
Before the weather even changes here, we do get a few signs of warmer, sunnier days at the grocery store. Root vegetables and winter squash are being replaced by spring onions and asparagus, and I couldn’t be happier. I’m so ready to trade in my slow cooker for the grill and all of the lighter dishes that spring and summer bring to the table. Do you agree?
What are spring onions?
If you haven’t had them before, spring onions are like a bigger scallion, but with a bulb at the end. They are much sweeter than a regular onion and are delicious eaten raw added to a salad or on top of a sandwich. Slice them in half and grill them with a little olive oil or roast them for an even sweeter taste!
Health benefits of asparagus and spring onions
Did you know that asparagus and onions are good for your gut? They are full of prebiotics, which are food for the probiotics (aka the good bacteria) in your gut. Prebiotics are found in fiber-rich vegetables as well as some whole grains and legumes, and onions and asparagus are particularly good sources. (In case you missed it, here’s a reminder of why gut health is so important.)
How to make a flexible frittata
Frittatas are one of those perfect recipes to use up whatever you have in the kitchen. You can use the base recipe here and use whatever vegetables you may have on hand (here’s a quick guide on how to make frittatas with whatever you have on hand). If you don’t have a spring onion, you can use green onions or even a red onion. I had intended to make this with goat cheese (which would also be delicious), but didn’t have it and it came out great with the Parmesan!
While this frittata is an ode to early spring, it really can be eaten year-round with other seasonal vegetables.
How to serve the asparagus and spring onion frittata
Frittatas are my go-to brunch dish because they are hands off and always a crowd pleaser. For brunch I’ll usually serve with a fruit salad and some toast or roasted potatoes.
They also make an easy weeknight dinner served with roasted sweet potatoes and a green salad or some more roasted vegetables.
How to store leftover frittata
Frittatas not only make an easy weeknight dinner or Sunday brunch, but they also keep well in the fridge for up to 3-4 days, so you can make a double batch and have some leftover for a future meal. Store in an airtight container sliced. If you need to layer it, place a small piece of wax or parchment paper in between each layer so that the pieces don’t stick together.
Easy Asparagus and Spring Onion Frittata
A quick and easy breakfast (or dinner!), this asparagus and spring onion frittata is equal parts delicious and nutritious. It's filled with vegetables and herbs that just sing spring and is super flexible so you can always substitute what you have on hand.
- 1 Tbsp olive oil
- 2 spring onions, sliced thin, including some of the greens
- 8-10 asparagus stalks, ends removed and diced into 1/2-inch pieces (if using very thin asparagus, double the number of stalks)
- 8 eggs
- 1/2 cup plain Greek yogurt (can substitute regular yogurt if preferred)
- 2-3 Tbsp fresh dill, chopped
- salt and pepper, to taste
- 1/4 cup parmesan cheese (or other cheese of choice)
- Preheat oven to 350 F.
- Heat oil over medium heat in a 10-inch cast iron or other oven safe pan. Add onion and asparagus and sauté until softened, about 5 minutes.
- Meanwhile, whisk together eggs, yogurt, 2 Tbsp dill, salt, and pepper. Stir in half the cheese. Add egg mixture to the pan. Top with remaining cheese and remaining 1 Tbsp of dill, if desired.
- Leave on the stove over medium heat just until eggs start to bubble. Place in oven and cook for 15-20 minutes, just until eggs are set. Store leftovers in refrigerator for up to 3 days and reheat in the oven or microwave for a quick breakfast or snack.