Spring Vegetable Frittata

spring vegetable frittata

Nothing says spring like fresh cut asparagus. Chop some up with lots of other veggies and fresh herbs and make a delicious Spring Vegetable Frittata. This versatile dish can be served hot, room temperature or cold for breakfast, lunch or dinner.

One of the most important things to me is supporting local businesses and farms. When asparagus season hits, I’m visiting farms and markets regularly because I LOVE asparagus. It’s like I’ve won the asparagus lottery living here in Ontario’s Garden! You can see from this map that the majority of asparagus growers in Ontario are from right around here. We eat our fill during the short season and almost never buy asparagus out of season. It’s never as good. But, I do make Pickled Asparagus so I can enjoy some year round.

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Since we all eat with our eyes, making this Spring Vegetable Frittata look just as good as it tastes is important. Arranging the asparagus and sweet pepper strips in a pleasing pattern really finishes this off. Make sure you use very thin spears and strips so they cook in the short time it takes to bake and set the Frittata. The cherry tomatoes look nicer cut side up and add a fresh element that pairs well with the herbs. You can arrange the top in a way that shows where to slice or bring out your inner artist and get creative.

spring vegetable frittata

Seasoning is very important in every dish you make. With vegetables being the main event in this Frittata, you’ll need to season the veggies as they’re sautéing and the egg mixture too. Feta adds a salty element but you still need salt and pepper in the eggs. The sour cream in the eggs add a tanginess that balances well with the fresh herbs.

Eggs don’t take long to cook and need a moderate temperature. There’s nothing worse than brown eggs. I don’t mean the shells, I mean when the temperature is too high. So I mean browned eggs. It’s ok for the edges to brown ever so slightly, but no more than that. That’s why I love making Spring Vegetable Frittata in my smaller cast iron pan because it’s naturally non stick and also just happens to be the perfect size for a small Frittata. By finishing the Frittata in the oven, you avoid over browning the bottom and the pan heats more evenly in an oven than on a stove top.

I don’t, however, like to leave food in cast iron so once you’ve served it up, remove any leftovers to a clean plate and store in the fridge. Frittata keeps for a few days so you’ll have a breakfast or lunch ready to go.

Make sure you let the Frittata rest at least 5 minutes before serving, otherwise it will fall apart. Don’t expect a thick slice of egg pie, this Spring Vegetable Frittata is more vegetables than eggs and it will deflate as it rests. It’s supposed to.

spring vegetable frittata

Here’s the recipe:

Spring Vegetable Frittata

A Frittata with asparagus, peppers, mushrooms and tomatoes, fresh herbs with feta
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Canadian/American, Italian
Keyword asparagus and herb frittata, frittata with feta, spring vegetable frittata
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • 4 large eggs
  • 2 Tbsp milk
  • 1 Tbsp sour cream
  • 1 tsp extra virgin olive oil
  • 1 tsp butter
  • 4 mushrooms, sliced
  • ¼ onion, minced
  • 8 spears asparagus, chopped reserve 6 thin tips
  • ¼ sweet red pepper, chopped reserve 6 thin strips
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 6 cherry tomatoes, halved
  • cup crumbled Feta cheese
  • salt and pepper to season eggs and vegetables


  • Clean and slice mushrooms. Mince onion and chop red pepper. Reserve 6 very thin strips of pepper. Snap woody ends off asparagus. Cut 6 thin even length tips and reserve. Chop up remaining asparagus.
  • Preheat oven to 350°. Heat cast iron pan to medium on stove top and add butter and olive oil. Sauté mushrooms, sweet pepper, onion and asparagus (except reserved red pepper and asparagus tips) until softening and all liquid has evaporated from mushrooms. Season with salt and pepper while sautéing.
  • Combine eggs, milk and sour cream and whisk well until smooth. Season with salt and pepper.
  • Reduce heat to medium-low and pour egg mixture over vegetables. Using a spatula or wooden spoon, move egg and vegetables around gently while eggs begin to cook, about 2-3 minutes. Even out vegetables and turn off burner. Arrange asparagus tips and red pepper strips on top. Lay cherry tomato pieces between strips. Spread crumbled feta evenly over top.
  • Bake in centre of preheated oven for 15 minutes until eggs are set. If desired, broil after 15 minutes for not more than 1 minute, watching carefully, to ensure top is set and decorative vegetables are tender crisp. Do not let brown.
  • Remove from oven and let rest for 5 minutes before serving.
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more asparagus recipes

Pasta Salad with Asparagus, Bacon and Feta

Shrimp and Asparagus Risotto

Roasted Garlic and Asparagus Soup

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