Spring Vegetable Frittata Herbs (Printable Version)

Light frittata with tender spring vegetables and fresh herbs, perfect for brunch or supper.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup green peas, fresh or thawed frozen
04 - 1 small zucchini, diced
05 - 1/2 cup cherry tomatoes, halved
06 - 1 small shallot, finely chopped

→ Eggs & Dairy

07 - 8 large eggs
08 - 1/4 cup whole milk
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup grated Parmesan cheese
11 - 2 tbsp unsalted butter

→ Fresh Herbs & Seasonings

12 - 2 tbsp fresh chives, finely chopped
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - Salt and freshly ground black pepper to taste

# Method:

01 - Preheat the oven to 375°F.
02 - In a large oven-safe skillet, melt the butter over medium heat. Add the shallot and sauté for 2 minutes until soft and translucent.
03 - Add asparagus, zucchini, and peas to the skillet. Cook for 3-4 minutes until just tender. Stir in spinach and cherry tomatoes; cook for 1 minute until spinach wilts.
04 - In a large bowl, whisk together eggs, milk, half of the feta, Parmesan, chopped herbs, salt, and pepper until well combined.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to distribute evenly, then sprinkle with remaining feta. Cook on the stovetop over medium-low heat for 3-4 minutes until the edges begin to set.
06 - Transfer the skillet to the preheated oven. Bake for 10-12 minutes until the center is just set and the top is lightly golden.
07 - Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

# Chef's Tips:

01 -
  • You can use whatever vegetables are lingering in your crisper drawer, making it incredibly forgiving and flexible
  • The combination of eggs and fresh herbs transforms simple ingredients into something that feels fancy without the fuss
02 -
  • Do not overcook the vegetables in the first step, as they will continue cooking in the oven and should remain vibrant
  • The frittata will continue to set slightly as it cools, so removing it from the oven while the center still jiggles slightly is perfect
03 -
  • Use a 10 to 12 inch oven-safe skillet for the best ratio of eggs to vegetables
  • Let the frittata cool for at least 5 minutes before slicing to help it hold its shape

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