Spring Vegetable Frittata
This Spring Vegetable Frittata is a fresh, healthy recipe made with eggs, asparagus, zucchini, spinach, peas, cherry tomatoes, and herbs. Perfect for breakfast, brunch, or a light dinner.
Equipment
- ovenproof skillet
- mixing bowl
- whisk
- knife
- cutting board
Ingredients
- 6 large eggs
- 1/2 cup milk or cream
- 1 cup asparagus, chopped
- 1 small zucchini, thinly sliced
- 1 cup baby spinach or kale
- 1/2 cup cherry tomatoes, halved
- 1/2 cup peas (fresh or frozen)
- 1/2 cup cheese (feta, goat cheese, or Parmesan)
- 1 small onion or 2 scallions, diced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh herbs (parsley, dill, or basil)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an ovenproof skillet over medium heat. Sauté onion, asparagus, and zucchini until tender.
- Add spinach, cherry tomatoes, and peas; cook for 2 minutes more.
- In a bowl, whisk eggs with milk, herbs, salt, and pepper.
- Pour egg mixture over vegetables in the skillet. Sprinkle cheese evenly on top.
- Cook gently on the stovetop until edges begin to set.
- Transfer skillet to oven and bake for 12–15 minutes until puffed and golden.
- Let cool slightly before slicing and serving.
Notes
You can swap vegetables depending on what’s in season.
For a dairy-free version, skip cheese or use plant-based alternatives.
Serve warm, at room temperature, or chilled for meal prep.
For a dairy-free version, skip cheese or use plant-based alternatives.
Serve warm, at room temperature, or chilled for meal prep.
Nutrition
Calories: 190kcalCarbohydrates: 9gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 190mgSodium: 240mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 1850IUVitamin C: 18mgCalcium: 150mgIron: 2mg