Asparagus & pea frittata
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
A small oven-finished frittata holds green vegetables and cheddar.
Italian-inspired · breakfast, lunch, dinner · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Eggs, Milk. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Keep eggs refrigerated. Discard cracked eggs; wash hands, bowls and tools after raw egg or shell contact. Cook until fully set and the stated internal temperature is reached.
Ingredients
- 4 large eggs (Keep refrigerated; discard cracked eggs. Wash hands and tools after handling shells.)
- 1 cup asparagus (1-inch pieces, woody ends removed)
- 1/2 cup frozen green peas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/3 cup microbial-rennet cheddar cheese (Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 tablespoons pasteurized milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 teaspoon olive oil
- 1/8 teaspoon ground black pepper
Cooking instructions
- Heat the oven to 375°F/190°C. Whisk the eggs, pasteurized milk and ground black pepper in a bowl.
- Heat the olive oil in a small oven-safe skillet on medium-low. Cook the asparagus and frozen green peas for 4 minutes, stirring.
- Pour in the egg mixture and sprinkle with microbial-rennet cheddar cheese. Cook without stirring for 2 minutes, then transfer the skillet to the oven.
- Bake for 10–14 minutes until the center is fully set and reaches 74°C/165°F. Handle the hot skillet with oven mitts, rest for 2 minutes and cut in half.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.