Spring Vegetable & Mozzarella Frittata
Spring Vegetable & Mozzarella Frittata is quick, easy baked egg dish with asparagus, peas, fava beans, green onions, and cheese. Perfect for brunch or dinner.
This spring vegetable & mozzarella frittata recipe is easy to make and packed full of the veggies of the season – asparagus, peas, fava beans, and green onions. Perfect for a spring/Easter brunch or any meal of the week!
Speaking of Easter and holidays… My family used to only have egg bakes/breakfast casseroles/whatever you like to call them on special holiday mornings. The rest of the year, all the eggs in my life were strictly scrambled or sunny-side. Didn’t matter whether it was breakfast or dinner (heyyy all you fellow breakfast for dinner lovers), my eggs were so basic. I was missing out and didn’t even know it!
Until one day…
I decided to break the “rules” (such a rebel, ha!) and whip up an egg bake for dinner – on a plain old average weeknight! The first few frittatas I made featured leftover bits of veggies, meat, potatoes, cheese – you know, whatever odds and ends were hanging in my fridge/freezer. And guess what? It all tasted good! Seriously, I think you can throw anything in some eggs, pop it in the oven, and it will puff up into golden eggy deliciousness! So easy! So flexible! I love that in a recipe, don’t you?
And thus began my slight obsession with frittatas.
Now, I have to tell you a story. I’ll call it…
The Sad Frittata
A few weeks ago, I was having brunch at a place that does a big (think line out the door) breakfast business on the weekends. The homestyle menu is totally drool-worthy – Whipped cream topped chocolate chip pancakes! Fruit topped french toast! Ice cream topped belgian waffles! All the carbs & sugar! But it was the whole page devoted to frittatas that caught my eye. I knew what I was ordering!
I sat there, sipping coffee -so good I could drink it black – eagerly awaiting a big, golden wedge of asparagus & provolone frittata with a side of homefries because – duh, homefries are awesome. But this is a frittata tale, and a frittata tale I shall tell!
Eh, sorry. That was cheesy.
So, the food came. There, on my plate, was no frittata, but a flat, sorry looking egg patty (?!), topped with 4 whole stalks of mushy asparagus, and covered with cheese. Seriously, covered. Someone slapped a few slices of provolone across that egg thing, let it melt till oil pooled all over the place, and called it a day.
So much cheese. So much grease. So little asparagus. You can imagine my disappointment. I should have taken a picture, but you’ll have to take my word for it. It was a very sad frittata, I’m sorry to say.
That day I vowed to do an asparagus frittata recipe justice.
Which brings us back to this spring vegetable & mozzarella frittata! This recipe is super light – you’ll feel full and satisfied but not weighed down and kind of sick like you do after scarfing a grease-filled diner special (not pointing any fingers…or am I?!). Plus, pretty green vegetables! Dear bacon, I love ya, but this frittata is all about the green!
Maybe the best part of any frittata? The LEFTOVERS! I don’t know why baked egg dishes hold up so well as leftovers, but they do! I seriously love when there’s a container of leftover frittata wedges in my fridge because breakfast? It becomes a no-brainer.
Try this one paired with a side salad for a quick dinner any night of the week (and enjoy those breakfast leftovers) or as the perfect seasonal addition to any spring brunch. Happy egg baking!
- 8 large eggs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp half & half
- 1 bunch green onions, chopped
- 1 tbsp olive oil
- 2 heaping cups asparagus, cut into 1″ long pieces (approximately 1 bunch)
- 1 cup frozen peas, thawed
- 1 cup frozen fava beans, thawed
- 1/2 cup fresh mozzarella, cut into small pieces
- Preheat oven to 350 degrees.
- Crack eggs into a medium bowl. Add salt, pepper, and half & half to eggs and beat together. Stir in the green onions and set aside.
- Heat olive oil over medium-high heat in a 10-inch non-stick oven-safe skillet. Add asparagus; saute about 5 minutes.
- Add the thawed peas and fava beans to skillet, stirring to combine. Add half the mozzarella, making sure to spread evenly. Pour eggs evenly over the vegetables & cheese, then spread remaining mozzarella on top.
- Leave the skillet on the heat to allow the edges to begin to set, about 2-3 minutes.
- Transfer skillet to oven and bake 20-30 minutes (mine takes closer to 30 minutes, but ovens vary so start checking for doneness around the 20 minute mark), or until lightly browned and the center is set. Slice into wedges, top with additional green onions if you wish, and enjoy!