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Skillet Asparagus and Green Onion Frittata
Sweet spring asparagus and sharp green onions bring bright, earthy flavors to this rich skillet frittata. Small pockets of light cream cheese melt gently into the eggs as they bake, creating a wonderfully creamy texture throughout. It's a brilliant way to turn simple vegetables into a satisfying meal that doesn't require hours in the kitchen. You'll love how the edges get perfectly golden while the center stays soft and custardy. Serve it warm with a crisp green salad for a relaxed weekend brunch.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 8 large eggs
- ½ cup whole milk
- teaspoon ground black pepper
- teaspoon salt
- 12 ounces asparagus, trimmed
- 1 tablespoon butter or margarine
- 1 bunch green onions, chopped
- 2 ounces light cream cheese (Neufchâtel)
Instructions
- 1Preheat the oven to 375°F. Whisk the eggs, milk, black pepper, and half a teaspoon of salt together in a medium bowl until completely smooth. Set aside.
- 2Slice thin asparagus stalks in half crosswise, or chop medium asparagus into one-inch pieces.
- 3Melt the butter in an oven-safe ten-inch nonstick skillet over medium heat.
- 4Toss the prepared asparagus and the remaining salt into the skillet. Cook the vegetables, stirring frequently, for four minutes if using thin stalks or six minutes for medium stalks.
- 5Mix in the chopped green onions and continue cooking for another two to three minutes until all the vegetables are tender.
- 6Turn the heat down to medium-low. Pour the beaten egg mixture directly over the cooked vegetables, then drop small spoonfuls of cream cheese evenly across the top.
- 7Let the frittata cook undisturbed for three to four minutes until the edges just begin to set. This creates a stable base so the eggs don't stick to the pan.
- 8Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the center is fully set and a knife inserted into the middle comes out clean. Slice into wedges to serve.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or gently reheated.
- Swap: You can use goat cheese or feta instead of cream cheese for a tangier flavor profile.
Recipe Details
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