This frittata primavera recipe is a simple vegetarian dish which utilises those delicious spring vegetables. It’s perfect hot or cold, and looks incredible too.
This is a great post-Easter dish to use up any left over eggs. Although the hen kind of egg, not the chocolate kind; although coincidentally chocolate eggs would be perfect as a dessert, so smiles all round.
Sorry for the clumsy mixture of languages in the title of this dish, but it really is the best name for it. Its basis is very similar to the typical spanish omlette – a ‘crustless quiche’ – but this is much simpler. I’ve omitted potato, which needs pre-cooking which is a hassle, and instead packed it full of spring vegetables.
Give it a try – you’ll be surprised by how wonderfully light it is, just what we all need after the Easter holiday…
Edited to add: looked up ‘primavera’ and it turns out it means Spring in Italian and Spanish, so not such a clumsy mix afterall. You learn something new every day!
More frittata recipes:
The Ingredients
- Onion, asparagus and peas – these are your spring vegetables. I love how bright and sweet they are – works perfectly with the feta.
- Eggs – depending on the size of your pan, you may need slightly more or less. See the cooking tips for more info.
- Feta – feta is beautiful with the spring vegetables, but you can sub other cheeses in. Try goats cheese, mozzarella or even cheddar.
Cooking the Frittata
This spring frittata is easy to make, even more so if you have a good nonstick pan. Here are my tips:
- When adding the eggs, try beating 7 eggs first and adding to the pan. Move them around the vegetables and see if there are any gaps with no egg. If there are, beat an extra egg and pour that in the gaps for perfect coverage.
- The difficulty with frittatas is making sure they’re cooked all the way through. If it isn’t, you’ll have a disaster when you try to slide it out of the pan. You can check if it’s cooked by poking the centre with a blunt knife. If it isn’t cooked through, you’ll see the liquidy eggs. Keep cooking until they’re set.
- To slide out of the pan, use a fish slice to ease the frittata away from the pan at the edges. Then tip the pan gently to about 45 degrees over a plate and let the weight of it slide it onto the plate.
Frittata Primavera
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 500 g asparagus
- 200 g frozen peas
- 7-8 eggs
- 100 g feta
Instructions
- Chop the onion and add to a large saute pan with the olive oil. Cook on a medium heat for 2 minutes, then add the chopped asparagus (you want it cut to pieces about an inch long).
- Add the frozen peas and cook over the medium heat until they have warmed through – this should only take about 5 minutes.
- Crack the eggs into a large bowl, add some salt and pepper and beat until well combined.
- Pour the egg mixture evenly over the veg in the pan, making sure it covers all of the vegetables, and move around quickly with a wooden spoon to ensure it fills any gaps. Cook over a low-medium heat (do not stir – or you get scrambled egg!) for 5-7 minutes until the egg has mostly set.
- Crumble the feta evenly over the top and pop under a high grill until the egg is completely set and the top is golden brown (about 10 minutes).
Video
Nutrition
More recipes using asparagus:
- Blue Cheese and Asparagus Omelette
- Asparagus, Pea and Pesto Lasagne
- Asparagus Risotto with Parmesan Crisps
- Asparagus and Bacon on Sourdough
- Asparagus and Green Bean Caesar Salad
- Asparagus and Tofu Vegan Pad Thai
What an awesome Frittata! I loved the asparagus in this dish and it will absolutely make it to our Easter dinner table! Thank you!
Such a beautiful and delicious use for springtime vegetables! The flavors sound amazing and I love all the green.
What a fantastic way to use Spring vegetables! Love this recipe, thanks for sharing!
This was so good – thank you for sharing! Love the asparagus!
What a fabulous frittata, bookmarked to make over the weekend! Thanks for sharing!