Asparagus and Spring Onion Frittata for #SundaySupper



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.



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

Allergy Egg, Milk
Dietary Vegetarian


  • 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


Step 1
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
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
When this has set, remove the skillet from the oven and allow to rest for 5 minutes before cutting.


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.


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

Green and Spring Dishes Menu Includes:


Apps, Bread, Salads, Soups and Dressings:

Main and Sides:



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!


85 thoughts on “Asparagus and Spring Onion Frittata for #SundaySupper

  1. 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 =)

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  9. 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 !!

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  14. 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!


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  17. 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!

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  19. 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!

  20. 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.

  21. OMGoodness… ricotta, asparagus AND fresh dill? Heavenly! 😉 Can’t wait to try this!

  22. 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 🙂

  23. 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!

  24. 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.

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

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  29. 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).

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