Simple Spring Frittata Recipe with Asparagus and Gouda (2024)

Easter Sunday in our house is fun, but a little hectic. Our day is jam-packed with Easter activities. First, we have to hunt for Easter eggs…indoors and outdoors. Once the hunt has ended we get ready to go to our neighbourhood Easter parade…the largest Easter parade in North America. Then we wrap things up with Easter dinner. This year we are hosting the big family dinner. When in the world do we squeeze in breakfast and lunch? (add this recipe to your Meatless Monday rotation)

We all know that hungry kids are cranky kids. It can be a real challenge to find easy and healthy breakfast recipes the family will love. How ’bout kids who have only eaten chocolate Easter eggs and bunnies…the worst! This year I have a deliciously simple and versatile solution, a spring frittata.

You know it is spring when you walk through the grocery store and come across asparagus. I came across some lovely snappy, thin stalks of asparagus the other day, and I simply had to add them to the grocery cart.

To make the frittata even more appealing to my kids, I knew I had to add some cheese. For our spring veggie-packed frittata, I wanted to pair a sharper cheese. The naturally smoked gouda paired with asparagus, spinach, delicate peppers, parsley and green onions was a match made in foodie heaven. Here’s the problem – I have actually never made a frittata before. Have you ever made one? I’ve made hundreds of omelettes, plenty of scrambled eggs with chives, but never an oven-baked frittata. I loaded up my grocery cart and headed home to my kitchen to give it a try.

Spring Vegetable Frittata with Smoked Gouda

2 tbsp olive oil
1 cup chopped asparagus
1 green onion, thinly sliced
1/4 chopped red pepper, finely chopped
a handful of spinach
1 tbsp parsley, rough chopped
8 large eggs
1/4 cup heavy cream
1 cup grated smoked gouda
1/2 tsp salt
1/4 tsp ground pepper

First, it is time to preheat the oven to 350°C

Coat an oven-safe skillet with olive oil. Then saute the onion, asparagus and peppers in the pan. Until the veggies are softened. About 5 minutes, over medium heat.

Once the veggies are soft, add the spinach to the pan. Toss and let the spinach wilt, this will happen quickly.

In the meantime, beat the eggs in a bowl, add the cream, and the cheese to the eggs, and stir to combine.

Pour the egg mixture into the saute pan, with the veggies, over medium heat. Give it a stir to incorporate all the veggies into the eggs. When the edge of the eggs starts to firm up, remove it from the stovetop and put the pan into the oven.

Bake the frittata in the 350°C oven for 20-25 minutes, until the eggs are firm in the middle and the edge is lightly golden.

Remove the pan from the oven. Use a spatula to ease the frittata from the pan. Then you can slice and serve.

Our spring frittata was so simple to make. My girls beat the eggs, helped chop the veggies and grate the cheese. The best part is I can make a frittata ahead of time, pop it in the freezer and pull it out for a quick and nutritious mid-morning snack on Easter Sunday. Sliced and wrapped in a tortilla, the kids love eating a frittata burrito. Packed with so many green vegetables and that smokey gouda, a spring frittata is a simple solution for our busy family.

Now that I’ve made a frittata, I have to make more. What do you like to add to your frittata?

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