Springtime Asparagus Frittata Squares (Printable version)
Fluffy egg squares with asparagus and herbs, ideal for gatherings or a quick, fresh meal.
# What you need:
→ Vegetables
01 - 454 g (1 lb) fresh asparagus, trimmed and cut into 2.5 cm (1 inch) pieces
02 - 60 g (1/2 cup) diced red bell pepper
03 - 40 g (1/4 cup) chopped yellow onion
→ Dairy
04 - 120 g (1 cup) shredded sharp cheddar cheese
05 - 60 ml (1/4 cup) whole milk
→ Eggs
06 - 8 large eggs
→ Herbs and Seasoning
07 - 2 g (1/2 tsp) table salt
08 - 1 g (1/4 tsp) ground black pepper
→ Oils
09 - 15 ml (1 tbsp) olive oil
# Steps to follow:
01 - Preheat oven to 190°C (375°F). Grease a 23x33 cm (9x13 inch) baking dish with olive oil.
02 - Heat olive oil in a skillet over medium heat. Add chopped asparagus, onion, and red bell pepper, sautéing until vegetables are crisp-tender, about 4-5 minutes.
03 - In a large bowl, whisk eggs with milk, salt, and pepper. Stir in shredded cheddar cheese.
04 - Spread sautéed vegetables evenly in the prepared baking dish. Pour the egg and cheese mixture over the vegetables, ensuring even distribution.
05 - Transfer to the oven and bake for 22-25 minutes, or until the center is just set and the edges are lightly golden.
06 - Allow the baked frittata to cool in the dish for 5 minutes. Cut into squares and serve warm or at room temperature.
# Expert tips:
01 -
- Quick weeknight or brunch option
- Great way to use seasonal asparagus and leftover veggies
- Can be made ahead to save time
- High protein and naturally gluten free
02 -
- High in protein and keeps you full
- Tastes great hot or cold and travels well for picnics
- Perfect for meal prep and leftovers keep their texture
03 -
- Always whisk the eggs very well so the frittata bakes up fluffy and light
- Let the sautéed asparagus cool slightly before adding to the eggs to avoid scrambling
- Taste your cheese before adding and adjust salt as needed Sometimes feta and goat cheese add enough seasoning on their own