Pin it Springtime Asparagus Frittata Squares bring all the bright flavors of the season into a simple yet elegant dish. This recipe has gotten me through countless weekends when friends pop by unexpectedly or I want something easy and beautiful for a spring brunch. Fresh asparagus and eggs come together with creamy cheese for a dish that feels just as special as it is nourishing.
Every spring I find myself reaching for this recipe because it looks stunning on a platter but comes together so easily. Even my pickiest eaters go back for extra squares and love helping with the chopping.
Ingredients
- Eggs: Using large fresh eggs will give the best texture and color choose local if possible for deep golden yolks
- Fresh asparagus: Snap the woody ends off and look for firm bright stalks with tight tips
- Whole milk: Adds richness and a creamy custard texture try to use full fat for flavor
- Goat cheese or feta: Brings a tangy creaminess and melts beautifully
- Fresh chives or dill: Provides an herby brightness and spring taste select unblemished herbs and chop just before adding
- Olive oil: For greasing the pan and lightly sautéing vegetables use a fruity extra virgin variety if you have it
- Salt: Enhances all the flavors choose sea salt or kosher for the cleanest taste
- Black pepper: For balance and a gentle kick fresh cracked is best
Instructions
- Preheat and Prep the Pan:
- Heat your oven to 375 degrees Fahrenheit Set a rack in the center and grease an eight inch baking dish generously with olive oil so your frittata releases cleanly later
- Sauté Asparagus:
- Trim and cut the asparagus into bite size pieces Heat a splash of olive oil in a skillet over medium and cook the asparagus for three to four minutes until just bright and tender crisp They will finish cooking in the oven
- Whisk the Custard:
- Crack the eggs into a large bowl Add the milk big pinches of salt and plenty of black pepper Whisk vigorously until completely blended frothy and pale yellow This helps the frittata puff in the oven
- Combine Ingredients:
- Scatter the cooked asparagus evenly in the prepared dish Then pour the egg mixture over Sprinkle crumbled goat cheese or feta and chopped herbs across the top so every bite gets a burst of flavor
- Bake Until Puffy and Golden:
- Bake for twenty two to twenty five minutes until the center is set and the edges are a gentle golden brown The frittata will puff and then settle slightly as it cools
- Cool and Slice:
- Let rest for at least five minutes before cutting for the cleanest squares Serve warm or at room temperature for easy sharing
Pin it My favorite part is folding in the fresh herbs which remind me of snipping chives with my kids on sunny Saturday mornings. We always get creative with extra veggies or cheeses and making this frittata has become a springtime ritual in my home.
Storage Tips
Store leftover frittata squares in an airtight container in the fridge They will keep for three to four days and reheat well in the microwave or oven. If you want to freeze them let cool fully then wrap each square tightly before freezing for up to two months Thaw overnight in the fridge before gently reheating
Ingredient Substitutions
You can swap the asparagus for thin green beans or small broccoli florets in early spring No goat cheese no problem try ricotta or cheddar and add a handful of spinach or kale for an even greener bite
Serving Suggestions
Place squares on a big platter with extra fresh herbs or lemon zest Sprinkle with more chives for color Serve as a main dish with roasted potatoes or alongside a simple spring salad These also make a satisfying filling in a crusty baguette
Cultural and Seasonal Notes
Frittata is rooted in Italian home cooking where cooks make use of farm eggs and whatever green is freshest in the garden This recipe is a classic way to celebrate asparagus at its peak As the season shifts try swapping in local vegetables to keep things fresh
Seasonal Adaptations
In summer use zucchini and basil instead of asparagus and chives For autumn try butternut squash and sage In winter roast root vegetables first before adding to the eggs Helpful notes Choose the freshest produce and cheese you can find for the best result Let the frittata cool slightly before slicing for tidy squares Customize with your favorite herbs or cheese based on what you have
Success Stories
I have made these frittata squares for Easter brunches and baby showers and they always disappear fast Friends ask for the recipe every time and it is one of the few dishes my family agrees is even better the next day
Freezer Meal Conversion
Prepare the frittata as directed cool completely and slice Wrap each square individually in parchment or plastic wrap and freeze in a bag for grab and go meals Ideal for busy spring mornings or last minute packed lunches
Pin it This fresh frittata is your go to recipe for spring gatherings. Serve it warm or cold for easy sharing and flavors everyone will love.
Recipe FAQs
- → How do I keep the frittata squares fluffy?
Whisk the eggs thoroughly and avoid overbaking to maintain a light, fluffy texture.
- → Can I use other vegetables with asparagus?
Yes, spinach, leeks, and peas all pair well with asparagus for a spring-inspired variation.
- → What cheese works best in this dish?
Feta, goat cheese, or grated Parmesan add delicious flavor without overpowering the asparagus.
- → How should I store leftover frittata squares?
Cool completely, store in an airtight container, and refrigerate for up to three days.
- → Can this be served at room temperature?
Absolutely! These egg squares taste great warm or at room temperature, perfect for picnics.