Easy Spring Brunch Frittata with Asparagus and Spinach

Chef Emma here, and when spring mornings feel a little brighter, I love putting a simple frittata in the oven and letting it do the work while I set the table. This asparagus-and-spinach frittata tastes fresh, looks beautiful for brunch, and it’s the kind of recipe that makes busy homes feel calm.

Easy Spring Brunch Frittata with Asparagus and Spinach

A fresh, fluffy spring frittata made with asparagus, spinach, and cheese. It’s quick, budget-friendly, and perfect for brunch, meal prep, or an easy breakfast-for-dinner.

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Ingredients Equipment Method Notes

Ingredients

  

• – 1 tablespoon olive oil
• – 1/2 cup diced yellow onion or 2 sliced green onions
• – 1 cup asparagus pieces 1-inch pieces, tough ends trimmed
• – 2 cups fresh baby spinach
• – 8 large eggs
• – 1/3 cup milk any kind
• – 1/2 teaspoon salt
• – 1/4 teaspoon black pepper
• – 1/2 cup crumbled feta or 3/4 cup shredded cheddar or mozzarella
• – Optional: 1/2 teaspoon garlic powder 1 tablespoon chopped fresh dill or parsley

Equipment

• – 10-inch oven-safe skillet (cast iron or nonstick)
• – Mixing bowl
• – Whisk
• – Cutting board and knife
• – Measuring cups and spoons
• – Spatula

Method

 

1. Preheat oven to 400°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add onion and cook 2 minutes until softened.
4. Add asparagus and cook 2–3 minutes until bright green and just starting to soften.
5. Add spinach and cook 1 minute, just until wilted.
6. In a bowl, whisk eggs, milk, salt, pepper, and optional garlic powder/herbs.
7. Pour egg mixture into the skillet over the veggies. Gently stir once to distribute.
8. Sprinkle feta (or shredded cheese) evenly over the top.
9. Bake 10–14 minutes, until the center is set and no longer jiggly.
10. Rest 5 minutes, then slice into 6 wedges and serve.

Notes

– Don’t overbake or the eggs can turn dry.
– Make-ahead: Cool completely, then refrigerate slices for quick breakfasts.
– Storage: Refrigerate up to 4 days. Reheat gently in the microwave or in a 300°F oven until warm.

CALORIES: 312
PROTEIN: 16g

I make it when I need a protein-packed breakfast that feeds everyone without flipping pancakes all morning. You sauté the veggies, pour in the eggs, bake until set, and slice into cozy wedges the whole family can grab.

Summary

This easy spring brunch frittata bakes fluffy eggs with tender asparagus, wilted spinach, and melty cheese for a quick, family-style breakfast or light lunch. It’s perfect warm, and it also tastes great at room temperature.

Nutrition Facts

Tips and Variations for Easy Spring Brunch Frittata with Asparagus and Spinach

• Use an oven-safe skillet (10-inch works great); if you don’t have one, sauté in a pan and transfer to a greased pie dish before baking.
• Don’t overbake—pull it when the center is just set and no longer jiggles, because it will keep cooking for a minute as it rests.
• Swap cheeses: feta, goat cheese, shredded mozzarella, or white cheddar all work beautifully.
• Add-ins: chopped ham, cooked bacon, or cooked chicken make it extra filling; a handful of halved cherry tomatoes adds spring color.

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