Vegetable Frittata

This one-pan dish features creamy eggs, fresh vegetables, and two types of cheese – one gooey and one tangy. And the vegetables are customizable!

Course Breakfast, Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword frittata, one pan meal, vegetarian frittata

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 362kcal

6 extra-large or 8 large eggs
1/3 cup heavy cream
2 cloves garlic minced
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped asparagus spears cut into 1-inch pieces, I prefer to use the tender top portion only
1/2 cup chopped green onions scallions
3/4 cup frozen peas
1 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh tarragon or chives for serving

Preheat the oven to 400 degrees.
In a large bowl, whisk together the eggs, cream, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Heat the oil and butter together in a 10-inch cast-iron skillet (or ovenproof skillet) over medium heat. Brush some of the mixture up the sides of the pan to prevent sticking.
Add the asparagus and green onions to the pan and cook for 2 to 3 minutes, until the vegetables are tender, and the asparagus is still bright green. Add the peas and spread the mixture out in the bottom of the pan. Pour over the egg mixture and shake the pan to distribute the mixture evenly. Sprinkle mozzarella and feta cheeses over top and, using a fork, distribute the cheeses evenly into the egg mixture. The cheeses do not need to be fully submerged in the egg mixture; some can remain on top.
Bake for 15 to 17 minutes, until the center is just set, and the edges are golden brown (your frittata is finished when the center is no longer jiggly).
Cool for 5 to 10 minutes before slicing.
Top with tarragon or chives and serve.