Spring Vegetable Frittata Herbs (Printable Version)

A fluffy frittata featuring asparagus, zucchini, peas, and fresh herbs, perfect for a light meal.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 cup zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup green peas, fresh or thawed frozen

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 1/2 cup crumbled feta or goat cheese
09 - 2 tbsp grated Parmesan cheese

→ Herbs & Aromatics

10 - 2 tbsp fresh chives, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp fresh dill, chopped
13 - 2 cloves garlic, minced

→ Seasonings

14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
16 - 1 tbsp olive oil

# Method:

01 - Preheat the oven to 375°F.
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add asparagus and zucchini. Sauté for 3-4 minutes until just tender.
03 - Add cherry tomatoes, green peas, garlic, and baby spinach. Cook for 2-3 minutes, stirring until spinach wilts.
04 - In a large bowl, whisk together eggs, milk or cream, salt, and pepper. Stir in fresh herbs and half of the feta or goat cheese.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to combine. Sprinkle the remaining feta or goat cheese and Parmesan on top.
06 - Cook on the stovetop for 2-3 minutes until the edges begin to set.
07 - Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is just set in the center and lightly golden.
08 - Remove from the oven and let cool for a few minutes. Slice and serve warm or at room temperature.

# Chef's Tips:

01 -
  • It transforms ordinary vegetables into something elegant enough for company but casual enough for Tuesday dinner
  • The combination of three fresh herbs makes every bite taste like spring itself
  • You can prep everything in advance and bake it when guests arrive
02 -
  • Don't overbake or the eggs will become rubbery, a slight wobble in the center is perfect
  • Let it rest for 5 minutes before slicing, it makes all the difference for clean cuts
  • A 10-12 inch skillet is ideal, anything smaller and the frittata will be too thick to cook through
03 -
  • Whisk the eggs until no streaks of white remain for the most uniform texture
  • Let the vegetables cool slightly before adding the eggs so they don't scramble on contact
  • Grate your own Parmesan instead of buying pre-grated, the flavor difference is remarkable

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