Eggs » Spring Asparagus Frittata

Spring Asparagus Frittata

spring frittata

This Spring Asparagus Frittata is really easy to prepare and is the solution for the brunch for a crowd!

Without cream or butter, this Frittata is your healthy source of protein that can satisfy everyone’s needs, being gluten-free and vegetarian.

And if you want to replace the two tablespoons of milk with coconut or almond milk, it also becomes diary-free.

spring frittata top close up
spring frittata top close up

It can be eaten fresh from the oven or even lukewarm and is ideal for meal prep.

Tip: Use a well seasoned skillet or a non stick pan, you don’t want to risk your frittata gets stuck!

spring frittata sliced top view
spring frittata sliced top view

This Spring Asparagus Frittata recipe is taken from the blog Un pinguino in cucina (in Italian) where you can also find other interesting recipes.

spring frittata

Spring Asparagus Frittata

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Spring Asparagus Frittata, with leek and sweet potato. Healthy and easy to prepare. Pure Italian vibe on your table!


  • 6 eggs
  • 500g (1 pound) asparagus
  • 2 leeks, sliced
  • 1 sweet potato, diced
  • 2 tablespoons whole milk
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • pepper to taste


    1. Preheat the oven to 180°C-200°C (350°F-390°F).
    2. Peel the sweet potato and cut it into 1/2 inches cubes.
    3. Remove the hard part of the asparagus stems, which you can use for preparing a vegetable broth for another recipe.
    4. Cut asparagus into chunks.
    5. Remove the outside part of the leeks, rinse them and slice them.
    6. In a large skillet that can fit into the oven, heat a drizzle of extra virgin olive oil and brown the potato cubes and chunks of asparagus.
    7. After a couple of minutes, add the leeks and season with salt and pepper.
    8. In a bowl, beat the eggs with a dash of milk, salt and pepper.
    9. After 5 minutes, when the vegetables are cooked, pour the eggs into the pan and distribute them evenly over the entire surface, covering the vegetables.
    10. Bake for 25 minutes until the eggs have set and are firm to the touch.
    11. Remove the Frittata from the oven and transfer it to a serving dish.
    12. Excellent both freshly made or at room temperature.


A skillet that can fit in the oven.
A bowl.

You can keep Frittata in the fridge for one day, wrapped in plastic wrap.

Nutrition Information
Serving Size 1
Amount Per Serving Calories 230

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