Asparagus Chorizo Frittata with Lemony Spring Salad

Serve slices of frittata with salad on the side for a satisfying lunch or dinner.
  • Prep time 30 mins
  • Cook time 35–45 mins
  • Yields 4–6 servings
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Kitchen-Friendly Mode
  • Recipe Submitted By Hillary Westover


  • 1 Tbsp olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 3 dry wine chorizo sausages, diced (approximately 1 cup)
  • 1 lb asparagus, washed and trimmed
  • 6 eggs
  • 1/2 cup whole milk
  • 1/2 cup fresh parsley, finely chopped
  • salt & pepper
  • 10 cherry or grape tomatoes, sliced in half
  • 1/4 cup goat cheese
  • 1/2 long English cucumber, diced
  • juice of 1 lemon
  • 1/2 cup fresh herbs (parsley, dill, chives, etc.), finely chopped
  • 2 Tbsp olive oil
  • salt & pepper
  • 4 cups baby greens


  • measuring cups and spoons
  • cutting board and knife
  • 9" x 9" baking pan
  • frying pan
  • wooden spoon
  • medium bowl
  • whisk or fork
  • salad spinner


  1. Preheat oven to 350° F.
  2. Grease a 9" x 9" baking pan.
  3. Heat 1 Tbsp olive oil in frying pan over medium/high heat. Add onion and cook 5–7 minutes until translucent.
  4. Add bell pepper and chorizo sausage and continue to cook, stirring often, until pepper is softened and mixture begins to brown. Place sausage mixture in bottom of the baking dish.
  5. Add asparagus to the hot frying pan and cook, turning often, until it begins to soften, 3–5 minutes.
  6. Meanwhile, a bowl, whip eggs with milk, parsley and salt & pepper to taste.
  7. Arrange asparagus on top of sausage mixture. Pour egg mixture over top. Place tomatoes on top of egg mixture and dot with goat cheese.
  8. Bake in preheated oven for 35–45 minutes, until middle is set and no longer jiggles.
  9. While frittata is baking, wash and spin dry salad greens. Mix cucumber, lemon juice, fresh herbs, 2 Tbsp olive oil, and salt & pepper to taste. Before serving, gently fold in salad greens.

Frittata keeps well in the fridge and leftovers are great for breakfast, warmed up or cold.

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