Healthy Springtime Vegetable Frittata with Asparagus

This springtime frittata is loaded with tons of beautiful green vegetables! We’re pairing fresh produce with eggs and cottage cheese for a protein-packed meal worth waking up to. Frittatas are simple to make, and today I’ll show you exactly how to master making them in a cast iron skillet!

Healthy Springtime Vegetable Frittata with Asparagus

When I’m looking for a way to get a lot of vegetables in with my eggs, frittatas always come to mind.

To make a frittata, you start by cooking your vegetables of choice in a hot cast iron skillet or large skillet (must be oven safe), then pouring your egg mixture over the cooked vegetables. The dish finishing cooking in the oven for the ultimate hands off meal.

Today we’re putting our focus on lovely spring vegetables! I used asparagus, green onion, spinach, and green peas. The combination works really well together and leaves you with a crowd pleaser!

The next time you find yourself with lots of vegetables bits and don’t have a plan for them, use this frittata template to make a nourishing meal with them!

Why you’ll love this recipe

Make-ahead meal – Frittata is perfect for meal prep or simply making in advance before serving. It reheats well and can also be enjoyed cold too! Knowing that it can be made in advance, I like to keep a frittata like this as an idea for weeknight dinner or Easter brunch!

Full of vegetables and protein – This recipe has everything I look for in a breakfast – tons of vegetables and protein!

Super customizable – While this list of vegetables leans towards springtime veggies, you can swap so many different vegetables in to create a few frittata flavor each time!

What you need for this spring frittata

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• eggs
• cottage cheese
• sea salt
• black pepper
• avocado oil
• asparagus
• green onions
• spinach
• green peas
• feta cheese

How to make this skillet frittata

Step 1: Preheat the oven to 400 degrees F. In a bowl mix the eggs, cottage cheese, salt, and pepper. Set aside.

Step 2: Heat a cast-iron skillet over medium heat and add 1 tbsp avocado oil. Saute the asparagus for 3 minutes with a pinch of salt, then stir in green onions, spinach, and peas and saute for 2 minutes.

Step 3: Scoop out 1 cup of the veggies, pour the egg mixture in, top with the removed veggies and feta cheese.

Step 4: Bake for 18-23 minutes, or until the eggs are set. Allow to cool for 10-15 minutes before slicing into it. Enjoy!

Watch me make frittata with spring vegetables

The full how to video can be watched below, or on my YouTube channel!

Serving suggestion

This is the perfect dish to serve for brunch! It’s easy to get prepped and into the oven while you make other components to serve with breakfast or brunch.

Here are favorite foods and recipes that would go great alongside it:

• Fruit salad
• Green salad or kale salad
• Toasted whole wheat einkorn bread
• Whole wheat drop biscuits
• Banana breakfast cookies
• Homemade country breakfast sausage
• Mango chia seed pudding
• French toast casserole
• Gluten free blueberry coffee cake

How to store

Frittatas store well and can be prepped in advance. You’ll want to allow it to cool fully to room temperature, and then adding to an airtight container.

You can enjoy frittata cold, at room temperature, or warm it in an oven until heated through.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this asparagus frittata recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Avocado oil – Olive oil works as a great alternative, as does butter

Asparagus – You can swap asparagus for broccoli, bell peppers, or cauliflower.

Green onion – If you have spring onions available, feel free to use them in place of green onion. Yellow or red onion will work as well. For a more suble onion flavor, try chives!

Spinach – Try other leafy green vegetables like kale, Swiss chard, or collard greens.

Eggs – A combination of whole eggs and egg whites will work here! The recipe will also work with 100% egg whites and will give you a lighter, higher-protein frittata.

Cottage cheese – Greek yogurt or ricotta cheese will work in place of cottage cheese. You can also use heavy cream or milk in its place as well.

Feta cheese – Goat cheese is a delicious alternative. You can use any cheese here, but I suggest a softer cheese for this recipe.

More easy breakfasts with eggs you’ll love

• Sausage and broccoli quiche
• Spinach feta egg muffins
• Smoked salmon breakfast casserole
• Broccoli and sausage quiche

If you try this healthy springtime frittata recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather