Show Subscription Form

Spring Frittata Recipe
Spring Frittata Recipe photo by Taste of Home

Spring Frittata Recipe

Read Reviews
4.5 5
Publisher Photo
With roasted veggies, asiago cheese and plenty of dill, this frittata is packed with spring flavors. It looks impressive, but it’s really a snap to make. Diane Higgins — Tampa, Florida
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 6 servings


  • 1/2 cup chopped leek (white portion only)
  • 1/2 cup cut fresh asparagus (1-inch pieces)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded Asiago cheese
  • 4 eggs
  • 1 cup egg substitute
  • 1/4 cup fat-free milk
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Nutritional Facts

1 wedge equals 163 calories, 10 g fat (4 g saturated fat), 158 mg cholesterol, 282 mg sodium, 4 g carbohydrate, 1 g fiber, 14 g protein.


  1. In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
  2. Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°.
  3. Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese.
  4. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Cut into wedges. Yield: 6 servings.
Originally published as Spring Frittata in Healthy Cooking April/May 2010, p37

Reviews for Spring Frittata

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 4, 2013

"This has become a "go to" regular"

Reviewed Apr. 28, 2012

"I didn't have asiago so I used 1/2 the amount of parmesan. I'm making it again without mushrooms and doubling the asparagus. The dill is awesome."

Reviewed Jul. 16, 2010

"Sorry, we didn't care for it at all."

Reviewed Jun. 6, 2010

"This is one easy recipe that is foolproof. Slices beautifully (just like in the picture) and perfect for summer company. I increased the asparagus to one cup and used shredded cheddar. I felt decadent having 2 servings for lunch with salsa."

Reviewed Mar. 28, 2010

"I could easily make this an Easter brunch tradition. This is delicious and I'm not usually a big fan of egg dishes. It was also an easy prep. Great flavor and texture too!"

Loading Image