Spring Frittata Squares

April 21, 2022

Asparagus is abundant in stores and Farmers Markets in the Spring. 

the spears in damp paper towels, place in a plastic bag in the refrigerator and serve within a couple of days. Any leftovers are good cold or can be reheated gently in the oven or in the microwave on low power. 

Serves 4-6


  • 4 green onions, white and pale green parts finely chopped
  • 8-10 asparagus spears, trimmed and cut diagonally into 1-inch pieces
  • 6-8 white mushrooms, thinly sliced
  • 1 tablespoons olive oil
  • 2 tablespoons fresh chives, finely chopped, plus more for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large eggs
  • 1/2 cup milk
  • 2 tablespoons grated Parmesan cheese
  • 1 cup shredded cheddar cheese or a blend of cheeses like Swiss or Gouda

Directions: Preheat oven to 350°F. Spray 9-inch x 9-inch square baking dish or deep-dish pie plate thoroughly with non-stick cooking spray.

Heat large skillet over medium-high heat. Add olive oil and when it simmers add green onions, asparagus and mushrooms. Season lightly with salt and pepper and continue cooking until vegetables are tender and mushrooms have released their liquid, about 5 minutes. Spread the vegetables in the bottom of the prepared baking dish and sprinkle with the chopped chives. Allow the vegetables to cool slightly. At this point, the Frittata can be covered, and refrigerated overnight.

When ready to serve beat together the eggs and milk in a mixing bowl. Stir in Parmesan cheese and cheddar cheese. Pour egg mixture over the cooled vegetables. Bake until eggs are set in the middle and the edges are golden brown about 20-25 minutes. Let stand 10 minutes before slicing. Garnish with remaining chives.