Looking for a healthy and delicious breakfast or brunch idea you can cook on your grill? Our Vegetable Frittata with Asparagus recipe is the perfect solution. Packed with fresh veggies and bursting with flavor, this easy-to-make dish is sure to impress your taste buds and satisfy your hunger. All cooked on the grill, and great for camping too!
Frittatas are one of my favorite go-to camping breakfasts. You can cook everything directly in a cast iron dish, directly on your grill or camping stove. I'm not much for sweet breakfasts, so this is a great savory meal while on the road. But they're also great for weekend brunch or house guests, as they are still a one pot breakfast that you can serve all at once. Win win.
A frittata is an Italian (and Spanish) dish made with eggs and various ingredients such as vegetables, meats, and cheese. It is similar to an omelette or crustless quiche.
A quiche is a baked dish that typically consists of a pastry crust filled with a mixture of eggs, cream, and cheese, along with other ingredients such as vegetables, meat, or seafood. It is a savory dish that is often served as a main course or for brunch, and is a popular dish in French cuisine. Quiches can be made in a variety of flavors and styles, and can be served hot or cold.
Frittatas are a great alternative to quiche, as they're easier to make (no pastry crust needed), and also gluten-free!
The fresher the ingredients the better. If you want a dairy-free version you can sub the milk with almond or soy milk and leave out the goat cheese.
Full portions are in the recipe card below.
For this recipe we used a 10-inch Finex cast iron skillet, which is perfect for a grill or cooking outside. If you use a smaller sized dish, be sure to adjust your recipe to avoid crowding the pan.
When removing the vegetable frittata from the grill we use good quality high heat BBQ gloves.
Since we are going to bake the vegetable frittata in the grill we want to first sauté the vegetables in the cast iron pan before we add the eggs. We do this on the grill as well to essentially make this a one pot dish.
Mushrooms - We remove the stems and just use the caps for the flavor and texture consistency. Cremini mushrooms may have some residual dirt on them. To clean use a lightly moistened paper towel or kitchen towel and gently scrape off any dirt. You don't want the mushrooms to be soaking wet when cooking them or it takes much longer to get them softened.
Chef's Note: Adding the olive oil a second time helps to prevent the frittata from sticking to the pan when it's done cooking.
Yes, a frittata can be made without cheese if desired. The cheese can be omitted or substituted with other ingredients such as herbs or spices.
Some popular ingredients to use in a frittata include vegetables such as spinach, bell peppers, and meats such as bacon, ham, and sausage. Cheese such as feta and cheddar are also common additions.
A nonstick or well-seasoned cast iron skillet is best for making a frittata. Since we are grilling we strongly recommend a good cast iron pan.
Yes, a frittata can be made ahead of time and served at room temperature or reheated. It can be stored in the refrigerator for up to 4 days.
We have a host of fun ideas for your outdoor brunch. Check out some of our favorites. A great side for this frittata is our homemade drop biscuits.
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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