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asparagus shallot frittata spring

Spring Vegetable Frittata

Andrea Toole
This Spring Vegetable Frittata is a delicious and fresh dish to add to your brunch spread. Pair it with my Vanilla Cherry Almond Baked Oats and you've got yourself a perfect meal.
Prep Time 10 mins
Cook Time 22 mins
Resting Time 10 mins
Course Breakfast, Main Course
Servings 5


  • 6 large eggs
  • 1 small shallot, small diced
  • 1/2 heaping cup mushrooms, sliced in half and chopped
  • 1/4 cup milk (any kind- I used 1%)
  • 1 large clove garlic, minced
  • pinch each of red pepper flakes, salf & black pepper
  • 1/2 cup asparagus chopped into 1/4 inch pieces (halved lengthwise if they are very thick)
  • 1/4 cup crumbled feta cheese


  • Start by preheating the oven to 375F and greasing an 8" round baking dish.
  • Beat the eggs in a medium bowl. Add the shallot, mushrooms, milk, garlic, red pepper flakes, salf & pepper and whisk together until combined.
  • Pour the egg mixture into the baking dish. Top with the asparagus pieces and feta cheese.
  • Bake for 20-22 minutes until the middle is set. The edges may be puffed up, but as the frittata sets it will settle down.
  • Remove from the oven and allow to rest for 5-10 minutes. Serve immediately with any sides of choice. Enjoy!


Store refrigerated in an airtight container for up to 4 days. 
Suggested sides:
  • Sliced avocado
  • Tomato slices
  • Whole grain toast
  • Hot sauce