Spring Vegetable Frittata (Printable Version)
Light and colorful dish featuring tender spring vegetables and aromatic fresh herbs.
# 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 - 1/2 cup cherry tomatoes, halved
05 - 1 small zucchini, diced
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/3 cup whole milk
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
→ Fresh Herbs
11 - 2 tbsp chopped fresh chives
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh dill
14 - 1 tbsp chopped fresh basil
→ Seasonings
15 - 1/2 tsp salt
16 - 1/4 tsp freshly ground black pepper
# Method:
01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe nonstick skillet, melt butter over medium heat. Add asparagus and zucchini; sauté for 3–4 minutes until just tender.
03 - Add spinach and peas, cooking for another 2 minutes until spinach is wilted. Stir in cherry tomatoes and cook for 1 minute more.
04 - In a large bowl, whisk eggs, milk, salt, and pepper until well combined. Stir in the feta, Parmesan, and all fresh herbs.
05 - Pour the egg mixture evenly over the cooked vegetables in the skillet. Gently stir to distribute ingredients. Cook on the stovetop over medium-low heat for 4–5 minutes, until the edges begin to set but the center is still slightly runny.
06 - Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and the center is just set.
07 - Remove from oven and let rest for 5 minutes before slicing. Serve warm or at room temperature.
# Chef's Tips:
01 -
- The combination of eggs and fresh vegetables creates a satisfying protein-rich meal that never feels heavy
- You can adapt this through every season, making it a recipe youll return to again and again
02 -
- A properly heated oven is non-negotiable here because the final bake is what creates that gorgeous puffed texture
- Patting your vegetables dry before adding the eggs prevents a watery frittata
03 -
- Let your vegetables cool slightly before adding the eggs so they dont scramble when they hit the warm mixture
- Use a 10 to 12 inch skillet for the perfect thickness, anything larger and the frittata will be too thin