Spring Vegetable Frittata Herbs (Printable Version)
Baked egg dish with asparagus, spinach, peas, zucchini, and fresh herbs, perfect for any meal.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and sliced into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup green peas, fresh or thawed
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 - 1/3 cup whole milk or cream
09 - 1/2 cup crumbled feta or goat cheese
10 - 2 tbsp grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
→ Herbs & Seasonings
12 - 2 tbsp fresh chives, chopped
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - 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 the shallot and sauté for 2 minutes until softened.
03 - Add asparagus and zucchini; cook for 3-4 minutes until just tender. Stir in the peas, cherry tomatoes, and spinach. Cook for another 2 minutes until the spinach wilts.
04 - In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Stir in the fresh herbs.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to distribute the vegetables. Sprinkle crumbled feta or goat cheese on top.
06 - Cook on the stovetop for 2-3 minutes until the edges begin to set.
07 - Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and lightly golden.
08 - Remove from the oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.
# Chef's Tips:
01 -
- Its like having a farmers market on your plate, fresh and vibrant
- The stovetop to oven method gives you that restaurant quality finish without any fuss
02 -
- An ovenproof skillet is non negotiable here, or you will have to transfer everything and risk disaster
- Letting it rest for those 5 minutes after baking is the difference between a clean slice and a messy slide
03 -
- Use a 10 to 12 inch skillet for the perfect thickness, too small and it will be dense, too large and it will be thin
- Whisk the eggs until theyre frothy, this tiny step makes the texture noticeably lighter