Spring Frittata Recipe

It looks like this spring and summer we'll be socializing outside, and from a safe distance.  Outdoor picnicking is one of my favorite things to do, and it's always fun to rethink portable recipes.  This frittata recipe is full of asparagus, mozzarella, green onions, and cherry tomatoes and can be easily be enjoyed around the kitchen/dining table as well as cut into wedges and taken to go.  Round out the meal with a starter of flower petal-topped goat cheeses and floral tea, plus a green salad on the side.
Looking for more ways to enjoy cheese this spring? Check out our full spring brunch menu and our ultimate guide to spring cheeses, and don’t forget to grab your tickets to our virtual spring wine and cheese tasting on April 25.

spring frittata - perfect picnic food
  • 6 eggs
  • 4 ounces mozzarella, sliced
  • 1/4 cup heavy cream or milk
  • 2 tablespoon butter
  • 1/2 teaspoon salt
  • 5 to 7 stalks asparagus, trimmed and cut into 1.5 inch pieces
  • 10 cherry tomatoes, cut in half
  • 3 green onions, both white and green part cut into 1/2 inch pieces


  • 1 9-inch cast iron pan

1) Whisk the eggs, milk/cream, and salt together in a bowl. Meanwhile, heat the butter on medium low in the cast-iron pan. Make sure the butter coats the bottom and the sides of the pan.

2) Saute the green onions and asparagus for 3 minutes, until they are lightly browned.  Add the cherry tomatoes and saute for 2 to 3 minutes longer. 

3) Adjust an oven rack underneath your broiler. Turn on the broiler.

4) Pour the egg mix into the pan, and cook on medium low until the edges start to look cooked, but the middle is still runny.  Add the sliced mozzarella. Cook for 1 to 2 minute more on the stove top.

5) To firm up the center until just set, pop the cast iron pan in the oven and broil for 30 seconds to 1 minute.  Do not overcook!  You can even keep the oven door open to check on the progress.  Immediately remove from the oven, let cool for 5 minutes on a cooling rack, then flip the frittata onto a plate gently by turning the pan upside down.  If it gets stuck at all, you can also use a wooden or metal spatula to loosen it and remove.

Serve with fresh fruit and mimosas! 

Jessica Sennett is the founder and inventor of Cheese Grotto. Her whole life is cheese - seriously.

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