Description

This spring vegetable frittata combines tender asparagus and sweet peas over a silky polenta base for a colorful and satisfying brunch. It balances fresh seasonal flavors with creamy, comforting texture.

Ingredients

Scale

4 cups water or vegetable stock

1 cup medium-grain cornmeal

2 tablespoons butter

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1 cup fresh asparagus, trimmed and sliced

3/4 cup fresh or thawed peas

2 tablespoons chopped spring herbs (parsley, chives, or tarragon)

8 large eggs

1/4 cup milk or cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

optional garnish: shaved Parmesan or extra herbs

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a saucepan, bring water or stock to a boil, salt the water, then whisk in cornmeal and simmer for 25–30 minutes, stirring often.

3. Remove polenta from heat and stir in butter and Parmesan until smooth, then keep warm.

4. Heat olive oil in an ovenproof skillet over medium heat, sauté asparagus for 3–4 minutes, add peas for 2 minutes, season, then remove from heat.

5. Whisk eggs, milk, salt, pepper, and herbs in a bowl until just frothy and stir in half of the cooked vegetables.

6. Spread warm polenta in the skillet, pour egg mixture over it, then top with remaining vegetables and extra Parmesan if desired.

7. Bake for 20–25 minutes until eggs are set and lightly golden, then let rest 5 minutes before slicing.

8. Garnish with fresh herbs or shaved Parmesan and serve warm.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: brunch
Method: baked
Cuisine: italian

Nutrition

Serving Size: 1 wedge
Calories: 350
Sugar: 2
Sodium: 500
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 22
Fiber: 3
Protein: 14
Cholesterol: 215

Keywords: spring vegetable frittata, creamy polenta, asparagus frittata, spring brunch, vegetable frittata, polenta base