These light and savory Artichoke Asparagus Frittatas are perfect on the go breakfast or snack. Pair them with soup or salad for a light lunch.
Spring is being very stubborn this year. I know, we have been complaining about this for several posts now, but we've been granted only one sunny day in the last 2 weeks, and we are longing for some sunshine and warmth. Now we know how our friends in Seattle feel!
Luckily for us, vegetables don't care about this less than desirable weather, and markets are filled with wonderful spring produce, such as asparagus, artichokes, beets, peas, fava beans, and mangoes. So today we're sharing a recipe for bite-size and Artichoke and Asparagus Frittatas.
These light and savory mini frittatas are essentially small baked omelets. We bake ours in muffin tins to keep them all the same size and they're easy to grab and go. They make a tasty, easy breakfast, snack, or light lunch and they're great to add some variety to the ways they enjoy spring vegetables. Thanks to the high protein and fiber content, they will keep you going regardless of when you fit them in!
We love the combination of flavor and texture that asparagus and artichokes offer, but these two vegetables are not the only veggies you can add to these frittatas! How about some yellow squash, peas, and carrots, or a fava bean cilantro combo? The possibilities are endless! Visit your local market and try new healthy and delicious veggies. Find your own fun combination and share it with us on Instagram or Facebook! We love hearing from you!
Enjoy!
Other Frittata Recipes You Will Surely Enjoy:
- Tortilla de patatas
- Eggplant Montadito
- Artichoke and Asparagus Frittatas
- Quinoa, Mushroom and Zucchini Frittata
- Spinach and Cheese Bites
- Cheese Zucchini Frittata
Asparagus Artichoke Frittatas
- Total Time: 50 mins
- Yield: 12 1x
Description
Artichoke Asparagus Frittatas - easy grab and go breakfast, snack or light lunch. Full of protein and great for Passover too
Ingredients
- 2 tbsp extra virgin olive oil
- 6 artichoke bottom (fresh, or frozen-thawed), diced
- 1 tsp salt
- 1 small onion, diced
- 3 cloves of garlic, minced
- ¼ tsp black pepper
- 6 eggs
- 1 cups fresh chopped parsley
- ½ cup crumbled feta cheese (you can omit is dairy-free or use vegan feta cheese)
Instructions
- Preheat the oven to 375F.
- Generously coat a non-stick 12-cup muffin tin with cooking spray. If your muffin tin is older and the non-stick coating is not smooth and shiny, you have two options. The first one is to cut small squares of parchment paper and push them into each muffin tin cup, the second is to place cupcake liners in each muffin cup and generously spray the inside of the liner with oil.
- Heat olive oil in a large nonstick skillet. Add artichokes, onions, and garlic, and cook over medium-low heat for 13-15 minutes, or until artichokes are tender. Set aside
- In a large bowl, beat eggs. Add salt, pepper, chopped parsley, and cooked artichokes.
- Pour a ¼ cup of egg mixture into each muffin tin cup, cupcake liner, or parchment paper.
- Bake for 20 minutes or until the egg is set.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 Frittatas
- Calories: 180
- Sugar: 1
- Sodium: 270
- Fat: 5
- Saturated Fat: 1.2
- Unsaturated Fat: 3.6
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3.5
- Protein: 6
- Cholesterol: 93
Leah Goldman says
where are the instruction for the asparagus frittatas???
Vicky & Ruth says
Hi Leah,
We had some technical issues, we're so sorry! The full recipe should be posted now.
Fatima says
Hi there!
Would you mind sending me the instructions for the asparagus and artichoke frittatas? I'd love to bake them 🙂
Regards, Fatima.
Vicky & Ruth says
Hi Fatima,
We had some technical issues, we're so sorry! The full recipe should be posted now.
Fatima says
Hi again!
have i got to wait till cold to remove them?
Regards, Fati.
Vicky & Ruth says
Hi!
Yes, let them cool slightly. They will be easier to take out of the muffin tins.
Sandra says
These look lovely - do you have the baking instructions?
Vicky & Ruth says
Hi Sandra,
We had some technical issues, we're so sorry! The full recipe should be posted now.
[email protected]'s Recipes says
I love just how green and delicious these frittatas look!
Vicky & Ruth says
Thank you Angie!
Katerina says
I love asparagus and these little frittatas look perfect!
Vicky & Ruth says
It'e one of our favorite veggies too 🙂
kushi says
They look so beautiful and delicious. I love the combo 🙂
★★★★★
Vicky & Ruth says
Thank you!
Rachelle @ Beer Girl Cooks says
I really wish I had some of these mini frittatas to take to work with me tomorrow. That will change next week!
Vicky & Ruth says
They are perfect for packing and super easy to make! Enjoy 🙂
GiGi Eats says
Anddddd PINNING! #thebestrecipeever!
★★★★★
Vicky & Ruth says
Thank you 🙂
Anu - My Ginger Garlic Kitchen says
Love asparagus and artichokes too. And this frittatas look absolutely divine. Love how perfect and beautiful they have turned out. 🙂
Vicky & Ruth says
They are one of the best combos! Thank you! Enjoy 🙂
Denise Wright says
These are a few of my favorite things! I can't wait to give these frittatas a try. Would be a great breakfast or snack to have on hand.
Vicky & Ruth says
Let us know how they come out 🙂 They are really perfect for any meal of the day!
Super Healthy Cooking says
It looks gorgeous......I'm considering try it immediately 😀 Pinned 🙂
Vicky & Ruth says
Thank you so much!
dannie says
yummy frittatas.....
★★★★★
Raquel Meerovici says
Can these be made in advance and frozen for a couple of weeks?
Vicky & Ruth says
Hi Raquel, thank you for your question. Yes, frittatas can be frozen for up to two months. Make sure they are well wrapped and placed in a freezer bag. Thaw and reheat in oven or microwave before eating. You can also thaw the frittatas in the microwave or oven if you don't have time to thaw them ahead of time.
sharon says
Hi ! Wondering if these can just be defrosted and eaten at room temperature, or if they should be reheated. I am looking for recipes for finger food appetizers that I can make ahead. Thank you
Vicky & Ruth says
These mini frittatas can be reheated or eaten at room temperature.