Get cracking on this flavorful frittata, which practically screams spring! It highlights some of the season’s A+ offerings—asparagus and artichokes—which pack in fiber and a variety of vitamins, minerals, and antioxidants. 

Why you’ll love this recipe:

  • Spring in every bite: With asparagus, artichokes, and fresh herbs, this dish brings a garden of yumminess to your plate.
  • One-skillet simplicity: Everything comes together in a single pan for easy cooking and cleanup.
  • Customizable goodness: Use whatever herbs or cheese you have on hand—this recipe is flexible… and forgiving. 😉
  • Great for any meal: Serve it warm for brunch, cold for lunch, or with a side salad for dinner. 
Step 1: In a mixing bowl, add eggs, sour cream or Greek yogurt, salt, pepper, & minced herbs—and blend using a whisk, making sure all ingredients are incorporated.
Step 2: In an oven-safe skillet, sauté onions and asparagus, then add garlic and artichokes and cook until tender.
Step 3: Evenly spread veggies, pour in egg mixture, sprinkle with Parmesan, and let sit 3 to 5 minutes to set the edges.
Step 4: Transfer skillet to oven and cook for 20-25 minutes. 

The story behind this frittata: I first made this frittata after one of those farmers’ market trips that got a little out of hand (you know the ones—when everything looks too fresh and beautiful to leave behind!). I came home with bundles of herbs, a mountain of asparagus, and zero plan. Luckily, I always keep a few cans of artichoke hearts in the pantry—they’re a staple for my Roasted Artichoke Hearts and Spinach Artichoke Dip, which I’ll often turn into a pizza or stuff into a spaghetti squash boat (I’m obsessed with spinach artichoke dip, so you’ll see it land in plenty of JB recipes!!). So, I figured… why not throw it all into a frittata?

It was an instant success—it emerged from the oven golden and puffed, with a light, creamy (almost custard-like) texture. The fresh herbs, along with asparagus, and artichokes looked like little green gems scattered across the surface, making it extra pretty. And to take it over the top, I added a few spoonfuls of pesto, creating luscious little puddles of herby goodness. A light drizzle of balsamic glaze sealed the deal, adding just the right finish to really make it sing!

I absolutely love playing around in the kitchen—it’s hands down one of my favorite pastimes. And if it’s something you’d like to do more of, frittatas are the perfect place to start. Once you get the hang of the basic ratios and timing, they’re practically foolproof. You can mix, match, and improvise—and somehow, it always turns out great. A few other frittata recipes to try are my Veggie Cheese Frittata, Asparagus, Swiss Chard and Feta Frittata, and Leek and Mushroom Frittata!

This eggs-traodinary dish makes a terrific entrée with a side salad, or the frittata can become a sidekick to any fish or chicken main dish. If you have leftovers, stash them in the fridge for two to three days and simply warm slices in the microwave or oven (or eat them cold, as we often do). I also like to roll leftover pieces in a tortilla wrap, or place ‘em on top of a toasted English muffin for a copycat Starbucks sammie. There are all sorts of creative ways to enjoy it! 

P.S. If you don’t have an oven-safe skillet, you can transfer the cooked veggies into a 9- × 13-inch baking dish, combine it with the egg mixture, and top it with cheese. Then, cook it in the oven for about 20 to 25 minutes.

Looking for a mini version? Try these Frittata Muffins!

(5 stars) 2 ratings

Spring Frittata with Asparagus and Artichokes

This yummy egg dish has a rich, creamy texture and delivers a hearty dose of protein and fiber, thanks to its superstar ingredients!
Yield: 6 slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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Ingredients
 

  • 8 whole large eggs
  • 4 large egg whites
  • ½ cup low-fat plain Greek yogurt or light sour cream or
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 to 4 Tablespoons minced fresh herbs, any preferred including dill, basil, chives, thyme, parsley, etc.
  • 1 medium yellow onion, finely diced (about 1½ cups)
  • 1 bunch asparagus, tough bottoms removed, remaining stalk cut into 1-inch to 2-inch pieces
  • 14 ounces quartered artichoke hearts,, drained, patted dry, and roughly chopped*
  • 1 clove garlic, minced
  • ½ cup grated Parmesan, or any other preferred cheese

Instructions
 

  • Heat the oven to 350˚.
  • In a mixing bowl, add eggs, egg whites, sour cream or Greek yogurt, salt, pepper and minced herbs, and blend using a whisk, making sure all ingredients are incorporated. It’s fine if there are some small clumps of sour cream or yogurt remaining in the mixture. Set aside.
  • Liberally coat an oven-safe skillet with oil spray (or add 1 Tablespoon olive oil) and warm over medium heat. Add onions and asparagus and sauté for 5 to 7 minutes, stirring occasionally. Add garlic and stir about 30 seconds. Add artichokes and continue to sauté another 3-5 minutes, stirring occasionally.
  • Using a spatula, spread out vegetables evenly in skillet and pour egg mixture over vegetables. Sprinkle on Parmesan. Let sit 3 to 5 minutes to allow edges can firm up and set.
  • Transfer skillet to oven and cook for 20-25 minutes. Note: The eggs will continue to cook once you take the skillet out of the oven so it’s okay if the eggs aren’t totally firm.
  • For a pretty presentation, reserve a few asparagus tips and 1 to 2 large pieces artichokes to place on top of the frittata after sprinkling on cheese. Feel free to garnish with additional herbs.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 210Carbohydrates: 12gProtein: 18gTotal Fat: 8g— Unsaturated Fat: 5g— Saturated Fat: 3gCholesterol: 255mgSodium: 410mgPotassium: 355mgFiber: 6gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 1380IUCalcium: 182mgIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!