Why You’ll Love This Recipe
- Fresh seasonal vegetables in every bite
- Perfect for breakfast, brunch, or dinner
- Easy one-pan recipe
- Light yet filling meal
- Great way to use spring produce
- Simple ingredients with elegant presentation
- Delicious served warm or cold
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 cup asparagus, chopped
- 1/2 cup peas
- 1/2 cup spinach
- 1/4 cup green onions, sliced
- 1/2 cup shredded mozzarella or feta cheese
- Salt, to taste
- Black pepper, to taste
- Fresh herbs such as parsley or chives optional
Directions
- Preheat the oven to 375°F.
- In a bowl, whisk together the eggs, milk, salt, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add asparagus and cook for about 3 to 4 minutes until slightly tender.
- Stir in peas, spinach, and green onions, cooking briefly until the spinach wilts.
- Pour the egg mixture evenly over the vegetables.
- Sprinkle cheese over the top.
- Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10 to 12 minutes until the center is fully set.
- Remove from the oven and let cool slightly before slicing.
- Garnish with fresh herbs if desired and serve warm.
Servings and timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Mediterranean Style: Add sun-dried tomatoes and olives.
- Protein Boost: Include cooked bacon, ham, or smoked salmon.
- Different Cheese: Use goat cheese, Parmesan, or cheddar.
- Herb Version: Add dill, basil, or thyme.
- Extra Vegetables: Include mushrooms, zucchini, or bell peppers.
Storage/Reheating
Store leftover spring vegetable frittata in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in the microwave or oven until heated through. Frittata can also be enjoyed cold or at room temperature.
This dish freezes well for up to 2 months.
FAQs
What is a frittata?
A frittata is an Italian-style egg dish similar to an omelet or crustless quiche.
Can I use different vegetables?
Yes, frittatas are very versatile and work with many vegetables.
What cheese works best?
Feta, mozzarella, goat cheese, and cheddar all work well.
Can I make this dairy-free?
Yes, omit the cheese and use dairy-free milk alternatives.
How do I know when the frittata is done?
The center should be fully set and no longer runny.
Can I make it ahead of time?
Yes, frittatas store and reheat very well.
What skillet should I use?
An oven-safe skillet such as cast iron works best.
Is a frittata healthy?
Yes, it’s packed with protein and vegetables.
Can I add meat?
Yes, bacon, sausage, ham, or chicken are great additions.
Can I serve frittata cold?
Yes, it tastes delicious warm, cold, or at room temperature.
Conclusion
Spring Vegetable Frittata is a fresh and satisfying dish that showcases seasonal vegetables in a simple yet elegant egg-based meal. Easy to prepare and endlessly customizable, it’s perfect for brunches, quick dinners, or meal prep. With vibrant vegetables, creamy cheese, and fluffy eggs, this frittata is a delicious way to celebrate the flavors of spring.
PrintSpring Vegetable Frittata
Spring Vegetable Frittata is a light and flavorful egg dish filled with fresh seasonal vegetables, creamy cheese, and herbs. Perfect for breakfast, brunch, lunch, or dinner, this colorful one-pan meal is satisfying, easy to prepare, and packed with spring flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 cup asparagus, chopped
- 1/2 cup peas
- 1/2 cup spinach
- 1/4 cup green onions, sliced
- 1/2 cup shredded mozzarella or feta cheese
- Salt, to taste
- Black pepper, to taste
- Fresh herbs such as parsley or chives for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the asparagus and cook for 3 to 4 minutes until slightly tender.
- Stir in the peas, spinach, and green onions, cooking briefly until the spinach wilts.
- Pour the egg mixture evenly over the vegetables.
- Sprinkle the cheese over the top.
- Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10 to 12 minutes until the center is fully set.
- Remove from the oven and let cool slightly before slicing.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Add sun-dried tomatoes and olives for a Mediterranean variation.
- Cooked bacon, ham, or smoked salmon make great protein additions.
- Goat cheese, Parmesan, or cheddar can be used instead of mozzarella or feta.
- Frittata can be served warm, cold, or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 340 mg
