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Skillet Asparagus Frittata
Fresh green asparagus and tender green onions take center stage in this fluffy Italian-style omelet. Instead of folding the filling into the center, you'll mix the vegetables directly into the egg base for flavor in every slice. The cooking process starts on the stovetop to build a savory foundation and finishes in the oven for a beautifully set center. It's a reliable option for a relaxed weekend brunch or a light dinner alongside a crisp green salad.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 8 large eggs
- ⅓ cup low-fat (1%) milk
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 pound asparagus, cut into 1-inch pieces
- 4 green onions, thinly sliced
Instructions
- 1Preheat the oven to 375°F. Whisk the eggs, milk, salt, and pepper in a medium bowl until completely smooth and combined. Thorough whisking incorporates air for a fluffier texture.
- 2Heat the olive oil in an oven-safe 10-inch nonstick skillet over medium-high heat. Add the chopped asparagus and cook for 4 minutes.
- 3Lower the heat to medium and stir in the sliced green onions. Cook for 2 more minutes, then spread the vegetables in an even layer across the bottom of the pan.
- 4Pour the beaten egg mixture over the vegetables. Let it cook undisturbed for 3 to 4 minutes until the edges begin to set. This creates a stable base so the frittata won't stick.
- 5Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until the center is fully set. Loosen the edges, slide the frittata onto a serving platter, and slice it into four wedges.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before placing it in the oven.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or gently reheated.
- Additions: You can stir in a handful of grated parmesan or goat cheese right before pouring the eggs into the pan.