Asparagus and Spinach Frittata

Serves 8
Another one-pan breakfast or brunch dish that is simple to prepare, healthy, and delicious—and this one is seasonally spring. The tangy sauce is a zippy taste counterpoint to the gently egg-vegetable flavor. Room-temperature wedges of frittata are well suited for wrapping up to take on the go.


For Frittata:

  • 2 tablespoons extra-virgin olive oil
  • 1 pound asparagus, ends trimmed
  • 1 1/2 teaspoons coarse salt
  • Juice of 1/2 lemon
  • 1 small yellow onion, finely chopped (1 cup)
  • 2 cloves garlic, minced
  • 10 ounces frozen spinach, thawed and drained
  • 1/4 teaspoon ground black pepper
  • 10 large eggs
  • 1 1/2 cups milk

For Sauce:

  • 1 tablespoon salt-packed capers, rinsed and chopped
  • 1/4 cup chopped Italian parsley
  • 2 scallions, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon coarse salt


  1. Preheat oven to 375 degrees with rack in middle position.
  2. Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
  3. Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
  4. Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
  5. Combine capers, parsley, scallions, 1 tablespoon oil, vinegar, and 1/4 teaspoon salt in a small bowl and serve with frittata.
cook's note
Good To Know: A frittata is the little black dress of egg dishes. Think of it as the canvas for any manner of adornment. Vegetables, meats, or cheeses can be combined with the eggs or layered into suit your fancy. This basic technique starts at the stovetop, with beaten eggs cooked in a skillet with some oil or butter, and then transferred to the oven to cook evenly throughout and puff up the top in the process. It's equally satisfying for breakfast, lunch, dinner, or a snack, eaten hot, cool, or at room temperature.

Freezer Friend: Frozen spinach is an excellent item to utilize if fresh is not required. However, if using fresh spinach, clean and steam in a covered pot until collapsed (4 to 5 minutes for 1 pound). Cool, drain, and chop.
Need help with the ingredients? Check our pantry list:
Photo by Jonathan Lovekin