4.4 from 21 votes
Cheesy Asparagus Frittata
This spring frittata recipe is loaded with asparagus, peas, and gouda cheese! It's a flexible, 25-minute recipe your whole family will love!
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
165 kcal
Cuisine:
Italian
Ingredients
- 1 cup asparagus about 1-inch long segments (I used fresh; frozen may be substituted, diced
- 1 cup pea I used frozen and did not thaw before baking
- 6 egg lightly whisked, large
- salt to taste
- black pepper to taste
- smoked gouda loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese, about 1 cup, shredded
Instructions
- Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
- Evenly sprinkle the asparagus over the bottom of dish.
- Evenly sprinkle the peas.
- Evenly pour the eggs over the top.
- Season with salt and pepper, to taste.
- Evenly sprinkle the cheese over the top.
- Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Serve immediately.
Cup of Yum
Notes
- Storage: Frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.
Nutrition Information
Serving
1
Calories
165kcal
(8%)
Carbohydrates
6g
(2%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
207mg
(69%)
Sodium
273mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 165
% Daily Value*
| Serving | 1 | |
| Calories | 165kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 207mg | 69% |
| Sodium | 273mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.