This Spring Vegetable Frittata is bursting with fresh asparagus, dandelion greens, garlic and radishes. Two different kinds of cheese make this a hearty and satisfying breakfast or light lunch.
Are you a frittata fan? If not, you totally will be after you try this recipe. This spring vegetable frittata is filled to the brim with fabulous fresh vegetables and two different kinds of cheese. With vegetable choices being somewhat limited this time of the year since the growing season is only just coming around, this makes an easy frittata to make with what is already available.
With tender asparagus, radishes and their greens, onion, garlic and dandelion greens, this makes a great hearty breakfast. Or, serve a wedge over a bed of greens for a satisfying lunch. Creamy and cheesy, you will fall in love with frittatas all over again.
Gather your ingredients
- asparagus
- dandelion greens
- radishes- both the radish and greens
- fresh chives
- onion
- garlic
- olive oil
- feta cheese
- cheddar cheese
- eggs- the fresher the better!
- half and half
- salt + pepper
Let’s make the spring vegetable frittata
Start with prepping all your vegetables by peeling any skins, snapping off any woody ends and chopping. In a small mixing bowl, whisk together the eggs with the half and half. Preheat the oven too.
Then, heat the oil in an oven safe skillet (I like to use my Le Creuset frying pan) until shimmering. Stir in the radishes, onion and dandelion greens. The radishes will sweeten as they cook and the dandelion greens will go from being bitter to fabulous. Cook for a few minutes, then stir in the garlic, radish greens and asparagus. Cook for another minute or so, then sprinkle the shredded cheddar cheese over the vegetables. Pour the egg mixture over the cheese and vegetables and sprinkle with salt and pepper, chives and feta cheese.
Pop the whole thing into the oven and cook until the edges are a beautiful golden brown and the center is set. Remove from the oven. The frittata may become puffy while it cooks, but don’t worry, it will deflate as it cools.
Let cool for a few minutes before slicing and serving. Eat for a hearty breakfast or serve over a bed of greens for a fabulous lunch.
Simple and totally scrumptious. This also makes great leftovers! Just rewarm in the oven.
Notes & tidbits
Don’t love dandelion greens or don’t have access to them? Substitute arugula or baby spinach instead.
Remember, eggs are the star of the show, so if you can find farm fresh eggs, it will bring the flavor to the next level.
Other breakfast recipes you’ll love
- Rhubarb Almond Muffins
- Sweet Potato and Kale Frittata
- Apple Cinnamon Scones
- Make-Ahead Berry and Almond French Toast Casserole
Spring Vegetable Frittata
This Spring Vegetable Frittata is bursting with fresh asparagus, dandelion greens, garlic and radishes. Two different kinds of cheese make this a hearty and satisfying breakfast or light lunch.
Ingredients
- 1 Tablespoon olive oil
- 4 radishes
- 1 medium onion, peeled and finely diced
- 1 bunch fresh dandelion greens
- 6 large eggs
- 3/4 cup half and half
- 4 large garlic cloves, skins removed and finely minced or pressed
- 8 asparagus spears, woody ends removed and chopped into 1/4-inch pieces
- 3/4-1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons fresh chives, minced
- 3 Tablespoons feta cheese
Instructions
- Preheat the oven to 350ºF and place a rack in the center of the oven. Wash the radishes and separate the radishes from their leaves. Chop the leaves and set aside. Thinly slice the radishes. In a medium bowl, whisk together the eggs and half and half. Set aside.
- In a 9-inch oven safe skillet, heat the olive oil until shimmering over medium heat. Stir in the sliced radishes, diced onion, and dandelion greens. Cook, stirring often until the onions and radishes have softened, about 5 minutes. Stir in the garlic, asparagus, radish greens and cook for another minute. Spread the vegetables evenly over the pan then sprinkle the shredded cheddar over the vegetables. Pour the whisked egg mixture evenly over the cheese and vegetables. Sprinkle the salt and pepper over the eggs, then the fresh chives and feta cheese.
- Turn off the heat and very carefully (the pan will be hot!) place the skillet in the preheated oven. Bake for 35 minutes, turning if needed, until the frittata is lightly golden brown around the edges and puffy. Remove from the oven and let cool for 15 minutes before slicing and serving. As the frittata cools, it will slowly deflate. Slice into wedges and serve plain or on a bed of greens. Reheat any leftovers before serving.
Notes
This makes great leftovers. Rewarm in the oven before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 163
Nutritional information is only an estimate.
