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Spring Vegetable Frittata

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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.

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

  1. Preheat the oven to 375°F.
  2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Add the asparagus and cook for 3 to 4 minutes until slightly tender.
  5. Stir in the peas, spinach, and green onions, cooking briefly until the spinach wilts.
  6. Pour the egg mixture evenly over the vegetables.
  7. Sprinkle the cheese over the top.
  8. Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
  9. Transfer the skillet to the oven and bake for 10 to 12 minutes until the center is fully set.
  10. Remove from the oven and let cool slightly before slicing.
  11. 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

Find it online: https://thefamilycooking.com/spring-vegetable-frittata-2/