I discovered inspiration to invent this recipe for spring frittata during a farmers market visit when I was overwhelmed by the gorgeous fresh peas and pencil-thin asparagus. I wanted to create something that would showcase these delicate flavors without masking them.
What I love about this dish is how it transforms simple eggs into something special. The peas add natural sweetness, while the asparagus brings that distinctive spring bite. Fresh herbs like chives and mint elevate everything to restaurant quality.
This frittata works beautifully for brunch, but I often make it for weeknight dinners when I want something light yet satisfying. The best part? It’s naturally gluten-free and dairy-free, so everyone can enjoy it.
You can easily adapt this recipe based on what’s available at your market. Swap the peas for fava beans, or add some tender spring onions if you have them. The technique stays the same, and the results are always delicious.
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Spring Garden Frittata With Fresh Peas & Herbs
Recipe by Sylvie Folène
A vibrant egg-based spring frittata, a quick recipe for a dish packed with fresh spring peas, asparagus, and fragrant herbs. Light yet satisfying, this gluten-free frittata celebrates the season’s best produce in every bite.
2
people12
minutes23
minutes320
kcal35
minutesIngredients
6 6 large eggs
1 1 cup fresh peas (about 4 oz per cup)
8 8 oz thin asparagus spears, trimmed
2 2 spring onions, sliced thin
2 2 tablespoons fresh chives, chopped
1 1 tablespoon fresh mint leaves, chopped
3 3 tablespoons olive oil
1 1 clove garlic, minced
1 1 tablespoon lemon zest
Salt and black pepper to taste
Directions
- Preheat your oven to 375°F. Cut asparagus into 1-inch pieces, keeping tips separate.
- Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add spring onions and asparagus stems, cook for 3 minutes.
- Add peas and asparagus tips, cook another 2 minutes until bright green. Add minced garlic and cook 30 seconds until fragrant.
- In a bowl, whisk eggs with salt, pepper, half the chives, and mint. Pour over vegetables in the skillet.
- Cook on stovetop for 3-4 minutes until edges begin to set, gently lifting edges to let uncooked egg flow underneath.
- Transfer skillet to oven and bake for 12-15 minutes until center is just set and top is lightly golden.
- Remove from oven and let rest 3 minutes. Sprinkle with remaining chives, lemon zest, and drizzle with remaining olive oil.
- Cut into wedges and serve warm or at room temperature.
Did you make this recipe?
Leave a rating and tell me how it turned out in the comments.
📊 Nutritional Information
1 portion (env. 280g)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Carbohydrates | 12g |
| of which sugars | 6g |
| Fat | 22g |
| of which saturated fat | 5g |
| Fiber | 4g |
| Sodium | 380mg |
| Vitamins | |
| Vitamin K | 85% AJR |
| Vitamin C | 35% AJR |
| Vitamin A | 25% AJR |
| Minerals | |
| Iron | 18% AJR |
| Calcium | 12% AJR |
| Magnesium | 15% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
This frittata keeps well in the refrigerator for up to 3 days. Serve cold slices with a simple green salad for an easy lunch, or reheat gently for breakfast.
💡 Chef’s Tips
Don’t overcook the vegetables before adding eggs – they will continue cooking in the oven. If you do not have an oven-safe skillet, transfer mixture to a greased baking dish before putting the frittata in the oven.
🔄 Variations
- Mediterranean version of frittata recipe: add sun-dried tomatoes and fresh basil instead of mint
- Frittata recipe for protein boost: fold in flaked smoked salmon or cooked shrimp before baking
