This deliciously easy three cheese with spring vegetables frittata recipe is exactly what you have been looking for. Eggs rich with three types of cheese, nutty arugula and fresh spring asparagus is the perfect addition to your next brunch, but also easy enough to have any day of the week.
What is a Frittata?
Often referred to as a crustless quiche and similar to an omelet, frittatas are an egg based Italian dish typically filled with ingredients such as meats, cheeses and vegetables.
How do you make a Frittata?
The word frittata in Italian roughly translates to “fried.” And that is what sets this breakfast dish apart from others. Like this recipe, you typically find frittatas start with a hot cast iron skillet. You par cook your vegetables on the stove and then add your egg, cheese and/or meat mixture to the hot skillet. The eggs hitting the hot cast iron skillet create the fried egg crust that Frittatas are known for.
Endless Frittata Possibilities
The base egg mixture for a frittata is easy, 8 eggs and 2 tablespoons of heavy cream with seasoning of your choice. After that, it is really whatever your heart desires. This three cheese and Spring vegetables variation is by far my favorite. But here are some other combinations that you might like as well:
- Classic Denver Frittata – diced ham, cheese and bell peppers
- Sausage and Peppers Frittata – red and green bell peppers, chopped onions and diced cooked sausage
- Greek Frittata – spinach, feta and fresh basil
- Veggie Lovers Frittata – broccoli, spinach, asparagus and parmesan cheese
- Smoked Salmon Frittata – smoked salmon, fresh dill and capers
- Tomato Basil Frittata – diced sundried tomatoes, fresh basil and goat cheese
How to Get Your Frittata Started?
Heat 2 tbsp of olive oil in a 9 inch cast iron skillet over medium high heat. Once your oil is hot, add the asparagus and cook for 1 minute. Toss with salt and pepper.
Stir the green onions, 2 cups of arugula and all three cheeses into your egg mixture and carefully pour it into the skillet over the asparagus.
Place your skillet on the center rack of your oven and cook until the edges are light brown and your frittata is firm throughout, about 20-25 minutes. Place your cast iron skillet on a rack to cool slightly.
- 8 whole eggs
- 2 tbsp heavy cream
- 1 tbsp hot sauce
- 1/2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 16 stalks asparagus trimmed
- 4 ounces Brie with the rind removed cut into slices
- 4 ounces goat cheese crumbled into small pieces
- 1/2 cup Parmesan cheese grated
- 4 cups arugula
- 2 green onions sliced
- 1 cup cherry tomatoes quartered
- 2/3 cup good olive oil
- 1/3 cup fresh lemon juice
- Salt and Pepper
- Preheat your oven to 350 degrees F. In a medium bowl whisk together the eggs, cream, salt, pepper, hot sauce and Worcestershire sauce until blended.
- Heat 2 tbsp of olive oil in a 9 inch cast iron skillet over medium high heat. Once your oil is hot, add the asparagus and cook for 1 minute. Toss with salt and pepper.
- Stir the green onions, 2 cups of arugula and all three cheeses into your egg mixture and carefully pour it into the skillet over the asparagus. Place your skillet on the center rack of your oven and cook until the edges are light brown and your frittata is firm throughout, about 20-25 minutes. Place your cast iron skillet on a rack to cool slightly.
- Whisk together your olive oil and lemon juice until emulsified, season with salt and pepper. Toss the remaining 1 cup of arugula and your cherry tomatoes and serve along side, or on top of, your frittata.