Spring Vegetable Frittata
A fluffy baked frittata loaded with asparagus, mushrooms, and cheese. Ready in under 20 minutes for a protein-packed breakfast or brunch.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Cut asparagus into 1-inch pieces. Preheat oven to 375°F.
Step 2
Whisk eggs with salt, pepper, and half the thyme until frothy, ~30 seconds.
Step 3
Heat oil in a 10-inch nonstick skillet over medium-high until shimmering.
Step 4
Add onion and mushrooms. Sauté until mushrooms release liquid, ~4 minutes.
Step 5
Stir in asparagus. Cook for 2 more minutes until just tender-crisp.
Step 6
Pour egg mixture over vegetables. Sprinkle cheese evenly on top.
Step 7
Cook on stovetop, undisturbed, until edges set but center still jiggles, ~2 minutes.
Step 8
Transfer skillet to oven. Bake until center is just set, ~6 minutes.
Step 9
Garnish with remaining thyme. Serve directly from the skillet.
Tools you’ll need
- 10-inch nonstick skillet
- oven-safe skillet (or transfer to baking dish)
- whisk
- cutting board
- chef's knife
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