Spinach, Asparagus and Parmesan Frittata – {Meatless Monday}

Spinach, Asparagus and Parmesan Frittata Meatless Monday

Spinach, Asparagus and Parmesan Frittata

Spring is in the air. Really. It’s coming. Sometime. Soon. Let us pray. While the weather hasn’t felt like Spring, the foods of Spring are starting to appear; this Spinach Asparagus and Parmesan Frittata is proof that, no matter the weather, my food choices have already sprung forward. It’s the perfect Meatless Monday meal because it’s excellent for breakfast, brunch, lunch or dinner. 

Fresh baby asparagus is a sure sign of spring and one of my favourite vegetables. It’s so versatile, so delicious, so green, so fresh…so Spring. I use it in everything when it appears in the markets at this time of year. Paired with spinach, eggs, onion, garlic and Parmesan cheese it makes for a decorative as well as delicious meal.

You can use fresh or frozen spinach, but if you use frozen be sure to thaw it and squeeze all of the liquid out before adding it to the pan. This recipe is also very adaptable to egg substitutes. So, use whichever you prefer.

Ready in under 30 minutes, this frittata is a really quick meal solution. Add it to your menu lineup…you’ll be happy you did.


Spinach, Asparagus and Parmesan Frittata - {Meatless Monday}
Fresh baby asparagus pairs with spinach, egg, onion, garlic and Parmesan cheese for a frittata that is perfect for breakfast, brunch, lunch or dinner.
Recipe type: Entree
  • 1 tablespoon butter
  • ½ small onion, diced
  • 1 clove garlic, minced
  • 2 cups fresh spinach, chopped
  • 8 asparagus spears, ends removed
  • 6 large eggs, beaten
  • ¼ cup Parmesan cheese, grated
  • Salt and pepper, to taste
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, whisk together the eggs. Set aside.
  3. In a small, oven safe skillet over medium heat, melt the butter.
  4. Add the onion and garlic and saute for about 3 minutes.
  5. Add the chopped spinach and continue to saute until it is wilted.
  6. Layer on the asparagus in a circular fan shape, with the ends in the center of the pan. Continue to cook for a couple of minutes so the asparagus begins to get tender.
  7. Add ½ of the cheese to the beaten eggs and pour over the spinach/asparagus mixture in the skillet.
  8. Cook for about 5-6 minutes on low heat.
  9. When the eggs are mostly set, sprinkle the frittata with the rest of the Parmesan cheese.
  10. Place the skillet into the oven.
  11. Bake for 10-15 minutes, or until the frittata is firm and the cheese is melted.
  12. Cut frittata into wedges and serve.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Brunch, Eggs, Entrée, Meatless Monday, Vegetables. Bookmark the permalink.

2 Responses to Spinach, Asparagus and Parmesan Frittata – {Meatless Monday}

  1. The Omnivore
    Twitter: AlixCSpiegler

    That looks great and wonderfully simple! I could even see making it dairy-free with coconut oil and no parmesan.

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