Spring Vegetable Frittata

Southern Living
Spring Vegetable FrittataRecipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham


"A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation."
Makes 4 to 6 servings


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4 ounces fresh asparagus
1/2 (8-oz.) package cremini mushrooms, sliced
1/2 small yellow onion, sliced
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon cracked black pepper, divided
2 tablespoons butter
8 large eggs
2 ounces crumbled feta cheese


Hands-on: 20 Minutes
Total: 40 Minutes

1. Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.

2. Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.

3. Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.

4. Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.

Created date

March 2014