Asparagus and Spring Onion Frittata for #SundaySupper

Posted by on Mar 17, 2013 in Family Life, Recipe, SundaySupper | 63 comments

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Spring?

This Week’s theme for #SundaySupper is Springtime dishes. This was a hard one for me. Living in Michigan, Springtime has not quite yet hit our area. We went to bed with the temps lingering around 30F and woke up to a blanket of fresh snow. The Chill in the air tells us that we are still in Winter’s grip but the longer days are telling us another story, the sun shines longer and there is hope that Springtime is around the corner.

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Frittata

When I think Spring, I think of asparagus and the  brilliant greens of spring onions and garlic shoots popping out of the yellowed and brown earth. These first greens are the welcome sign that we have survived another winter and Mother Nature is bringing us greener pastures…or at least  I hope so. In honor of these first shoots of Spring, I am making an Asparagus and Spring Onion Frittata. This dish can be made for a light supper time meal or serve it at Breakfast and/or Brunch, either way it is a delicious addition to your table.

Asparagus and Spring Onion Fritatta

Print recipe
Allergy Egg, Milk
Dietary Vegetarian

Ingredients

  • 7 Large Eggs
  • 2 tablespoons Half & Half
  • 1 bunch Asparagus, Fresh (Chopped)
  • 1 bunch Spring Green Onions (Chopped)
  • 1/4 cup Red Bell Pepper (Diced (optional))
  • Extra Virgin Olive Oil (for sauteing your vegetables)
  • 1 heaped tablespoon Fresh Dill
  • 1/2 teaspoon Dried Italian Herb Seasoning
  • 1 cup Ricotta Cheese (For topping the Frittata)
  • Salt and Pepper to Taste

Directions

Step 1
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In an oven safe skillet (I use Cast Iron) add Extra Virgin Olive Oil and saute your asparagus, onions and peppers.
Step 2
While that is sauteing, combine your eggs, half & half, dill, and Italian herb seasoning into a bowl and beat.
Step 3
When the veggies are tender, to your hot skillet, pour the egg mixture over the vegetables . Allow this to cook undisturbed for a minute or two so the bottom of the eggs are able to set. I then sprinkle a pinch of salt and fresh cracked black pepper to the top.
Step 4
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When the bottom of your frittata is set, stick it under your broiler so that the top is able to set up. Just as the top is setting, after about a minute or 2 under the broiler, I add a few dollops of ricotta cheese and then finish under the broiler for an additional minute or two.
Step 5
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When this has set, remove the skillet from the oven and allow to rest for 5 minutes before cutting.
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Today’s Springtime Theme is hosted by Amber of Mama’s Blissful Bites. Be sure and check out all of these delicious recipes that are being shared. I have to admit, I am extremely jealous of the strawberry recipes. We do not get fresh berries in my neck of the woods until at least May but usually early June. This does give me time to plan ahead though and that is always good. Also, be sure and check out the #SundaySupper Pinterest Boards.

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 We’ve got some more great recipes to share today that are all about spring!

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

 

63 Comments

  1. 3-17-2013
    theninjabaker says:

    As a big fan of any kind of eggs at any time of day, you know you’ve got a frittata fan on your hands, Shannon. All your ingredients are enticing. Your recipe is a keeper!

    P.s. Do hope the blizzards are soon replaced by more colorful blossoms =)

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you! I love eggs too. They are just so versatile plus it helps that I raise chickens :)

      Reply
  2. 3-17-2013
    30AEATS (@fromagechick) says:

    Hoping it warms up for you soon! I too love eggs anytime of day, and your frittata is a keeper!

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you! The sun is shining this morning and that helps with Spring Fever.

      Reply
  3. 3-17-2013
    Paula @ Vintage Kitchen says:

    Oh my, definitely not spring! At least you can pretend with this frittata. Gorgeous flavors, I just love asparagus and ricotta!

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you! The Ricotta is such a nice cheese to top it with. Mild enough that all the flavors show through.

      Reply
  4. 3-17-2013
    Lane R (@supperforasteal) says:

    Love the addition of ricotta cheese! That sounds like the perfect finish to this frittata

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you! Ricotta is such a go to cheese. lol Can’t go wrong with Ricotta. :)

      Reply
  5. 3-17-2013
    diabeticfoodie says:

    Asparagus makes me think of spring too! Great looking frittata. If only I wasn’t frittata-challenged… :)

    Reply
    • 3-17-2013
      Shannon - admin says:

      I love asparagus! One of my favorites. I am quiche challenged lol

      Reply
  6. 3-17-2013
    Sunithi says:

    Ooh, this looks lovely ! Love all the veggies you snuck in. Perfectly low carb which is how am trying to eat these days. Making this soon !!

    Reply
    • 3-17-2013
      Shannon - admin says:

      You have to try it out! So good and you could always load it up with more veggies. The Ricotta is a great way to add cheese but not too much fat and calories. :)

      Reply
  7. 3-17-2013
    Jen @JuanitasCocina says:

    I’ve never made a fritatta! What have I been waiting for? This looks delish!

    Reply
  8. 3-17-2013
    beate weiss-krull (@Beatepdx) says:

    Sorry to hear that winter still has a grip on Michigan…but at least the sun is stronger, right? Yes, nothing says quite spring like asparagus :) This dish looks like the perfect spring time breakfast :) ~ Bea

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you! It is a brisk 23F outside today. lol But the sun is shining and that always helps. :)

      Reply
  9. 3-17-2013
    akiasi says:

    What a wonderful idea for a spring brunch, lunch, or even a dinner. I love all the vegetables and flavors that are in your recipe. It’s on my spring-meal bucket list!

    Alaiyo

    Reply
  10. 3-17-2013
    Alice Choi (@HipFoodieMom1) says:

    I absolutely LOVE frittatas!! Love what you said about Spring and the asparagus and the brilliant greens of spring onions and garlic shoots popping out of the yellowed and brown earth! I was going to make something with asparagus too but the brussels sprouts won! :) Love this!

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you Thank you! I love brussels sprouts too. That’s a tough call to make. :)

      Reply
  11. 3-17-2013
    Martin D. Redmond says:

    I love a good frittata. I eat them for dinner more so than brunch…I’m adding this one to my “to do” list!

    Reply
    • 3-17-2013
      Shannon - admin says:

      Me too! lol They are good just about anytime and for dinners it is fun to experiment with savory options.

      Reply
  12. 3-17-2013
    Soni says:

    This looks so delicious and the perfect spring time breakfast!! Love it :)

    Reply
  13. 3-17-2013
    thatskinnychickcanbake says:

    Yeah, it sure seems like winter wants to hang on a little longer. I love, love asparagus and your frittata looks incredible!!

    Reply
    • 3-17-2013
      Shannon - admin says:

      We have had some mild winters in the past so I almost welcome this snowy cold one…almost lol :)

      Reply
  14. 3-17-2013
    Anne @ Webicurean.com says:

    Don’t worry–you’ll see warmer weather soon enough! (of course we’re already enjoying it here in Cali ;) … I make frittata all the time–the possible combinations are virtually endless!

    Reply
    • 3-17-2013
      Shannon - admin says:

      I am trying to be patient with the weather…trying ;) Frittatas really are versatile. The mix of ingredients can be endless.

      Reply
  15. 3-17-2013
    Amy Kim (@kimchi_mom) says:

    We love eggs for breakfast, lunch or dinner in this household. I keep forgetting how easy frittatas are to make!

    By the way, growing up in the north country of NYS, I was used to the long winters…snow on Easter and all. I loved it then! But having lived in less tundra-like climates the past 25 or so years, I’ve become a cold weather wimp.

    Reply
    • 3-17-2013
      Shannon - admin says:

      lol It is almost like you haven’t lived until you wear snow pants with your Easter dress. Frittatas are super easy, you have to give it a try. :)

      Reply
  16. 3-17-2013
    Diana @GourmetDrizzles says:

    OMGoodness… ricotta, asparagus AND fresh dill? Heavenly! ;-) Can’t wait to try this!

    Reply
    • 3-17-2013
      Shannon - admin says:

      It works so well. All the fresh ingredients really remind me of spring.

      Reply
  17. 3-17-2013
    Conni Smith says:

    My mother always kept a bag and a paring knife in the glove compartment of our car in the spring. My sister and I would stare out the window, watching for the “adult” asparagus plants growing along the farm fields on the way to or from Grandma’s house. When we saw them, she’d stop and cut the new spring, wild asparagus :)

    Reply
    • 3-17-2013
      Shannon - admin says:

      lol I love it! My grandma took us wild blueberry picking. I would have loved to grab fresh wild asparagus. . .I just might have to try this out :)

      Reply
  18. 3-17-2013
    Laura | Small Wallet, Big Appetite says:

    Although our weather isn’t as extreme as yours we have seen an unusually cold March, it even snowed today, so I completely sympathise with you. But I keep holding on to the hope of spring with dishes like this. I too love asparagus.

    Reply
  19. 3-17-2013
    gottagetbaked says:

    Shannon, I love eggs in any way, shape or form so now wonder I’m drooling over your frittata. Asparagus is definitely synonymous with spring in my mind. I never thought of dolloping ricotta overtop a frittata at the end of baking. Love that!

    Reply
    • 3-17-2013
      Shannon - admin says:

      You have to try it! The Ricotta is awesome with the veggies and eggs.

      Reply
  20. 3-17-2013
    The Wimpy Vegetarian says:

    How fun!! We were totally on the same mind meld when we came up with our ideas for this week. I love your frittata, and love the addition of the dill!!

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you! I loved your artichokes! They looked amazing with the other veggies. Mmmmm

      Reply
  21. 3-17-2013
    Renee Dobbs (@reneedobbs) says:

    Sending you warm thoughts from the South! I hope spring does come quickly for you. Great frittata too. I do very much enjoy a good frittata and one with spring onions and asparagus really is great for the season.

    Reply
    • 3-17-2013
      Shannon - admin says:

      Thank you!! I have big garden plans this year so Spring needs to hurry up :)

      Reply
  22. 3-17-2013
    Susan P. (@littleredkitchn) says:

    I’m absolutely loving the dollop of ricotta on top. What a great finish.

    Reply
    • 3-18-2013
      Shannon - admin says:

      Thank you! That bit of Ricotta really makes the frittata. lol I do love cheese :)

      Reply
  23. 3-17-2013
    Carla says:

    We got hit with snow recently too. Fortunately it’s melted by now, but definitely doesn’t feel like spring! Great springtime fritatta!

    Reply
    • 3-18-2013
      Shannon - admin says:

      Thank you! It is chilly over load. I am so ready for spring and warmer weather.

      Reply
  24. 3-18-2013
    thatskinnychickcanbake says:

    Wonderful, perfect for spring fritatta! The weather is just as awful in Indiana…we have a slushy mess today…ugh!

    Reply
    • 3-18-2013
      Shannon - admin says:

      We have a 70% chance of more snow… I am so ready for spring lol

      Reply
  25. 3-18-2013
    helene dsouza says:

    Oh hell a snow paradise. hmm.. if it makes you feel any better… I am stuck in the heat and humidity and we are out of water.

    Well, but at least I can see that your Fritatta lightened up the day (and season).

    Reply
  26. 3-18-2013
    Sarah Reid, RHNC (@jo_jo_ba) says:

    Used to love asparagus omelettes, a fritatta is even better!

    Reply
  27. 3-18-2013
    Sarah | Curious Cuisiniere says:

    I love frittatas. This sounds like a great combo!

    Reply
  28. 3-18-2013
    KudosKitchen-Renee (@KudosKitchen) says:

    Sadly, our spring looks just like your spring :(
    That said, your frittata looks very springy and delicious!

    Reply
    • 3-18-2013
      Shannon - admin says:

      Thank you! Spring fever is a for sure thing now in my house lol. I died over all the fresh berry recipes.

      Reply
  29. 3-18-2013
    taranoland says:

    I love making asparagus frittatas and make one every spring. YUM!!

    Reply
  30. 3-18-2013
    Audrey's Mamma says:

    That sounds like Spring food to me! I too think of asparagus. The girls and I love egg dishes, we had them for dinner!

    Reply
    • 3-18-2013
      Shannon - admin says:

      Aren’t the they best? I love them. With this one the ricotta cheese really added to it too. :)

      Reply
  31. 3-19-2013
    Angie @ Big Bear's Wife says:

    sounds like the perfect breakfast or brunch!

    Reply
  32. 3-19-2013
    Cindys Recipes and Writings says:

    What a great dish to welcome spring!

    Reply

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