Recipe · 20 min
Cheesy Asparagus & Pea Frittata with Strawberry Balsamic Green Salad
- 20 min
- 2–6 servings
- 554 kcal / serving
A light, tender frittata with bright peas and asparagus, finished with a melted cheese top. The strawberry balsamic salad adds a crisp, fruity counterpoint for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 1 small bunchasparagus
- 45 mlbalsamic vinaigrette
- 6eggs
- 1 cupfrozen peas
- ½ cupshredded cheese, Italian blend
- ½ (5 oz) pkgspring mix (mixed greens)
- ½ (16 oz) pkgstrawberries
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ (5 oz) pkgspring mix (mixed greens)
- ½ (16 oz) pkgstrawberries
Dairy, eggs & chilled
- 6eggs
- ½ cupshredded cheese, Italian blend
Frozen
- 1 cupfrozen peas
Pantry & dry goods
- ⅛ cupalmonds, sliced
Sauces, oils & condiments
- 45 mlbalsamic vinaigrette
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | ⅓ cup |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| balsamic vinaigrette | 45 ml | 90 ml | 135 ml |
| eggs | 6 | 12 | 18 |
| frozen peas | 1 cup | 2 cups | 3 cups |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the fresh produce; trim the asparagus and cut into bite-sized pieces.
- Warm an ovenproof skillet over medium-high heat and add a small amount of oil to coat the bottom.
- Add the asparagus, peas, and a pinch of salt and pepper to the skillet; cook, stirring occasionally, until the asparagus begins to soften, about 5 minutes.
- In a medium bowl, whisk the eggs until well combined and set them aside.
- Pour the egg mixture into the skillet with the vegetables; as the edges begin to set, gently lift them with a spatula to let any uncooked egg flow underneath.
- Continue cooking until the bottom and sides are set but the top remains slightly runny, about 3–5 minutes.
- Sprinkle the shredded cheese evenly over the frittata; place the skillet under the broiler and cook until the top is set and the cheese melts, about 3–4 minutes.
- While the frittata finishes, trim and thinly slice the strawberries.
- To serve, lay greens on each plate and top with sliced strawberries and almonds; drizzle with balsamic vinaigrette.
- Slice the frittata into wedges and divide between plates; serve with the strawberry salad on the side.
Two tips
- Prep the asparagus and strawberries ahead of time and refrigerate until ready to cook for a faster assembly.
- If desired, leftovers can be reheated gently in the skillet or sliced over greens for a quick next-day meal.
Nutrition per serving
- Calories
- 554 kcal
- Protein
- 32 g
- Carbs
- 30 g
- Fat
- 35 g
- Fiber
- 9 g
- Sodium
- 684 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.