Spring Vegetable Frittata

Why You’ll Love This Recipe

A Spring Vegetable Frittata is the ideal dish for anyone looking for a nutritious and flavorful meal that highlights fresh spring vegetables. It’s a versatile recipe that can be easily customized to include your favorite veggies or leftovers. The eggs provide a great source of protein, while the vegetables add fiber and essential nutrients. With minimal prep and cooking time, this frittata is quick, easy, and a perfect way to feed a crowd or enjoy a simple meal for one or two.

Ingredients

• 8 large eggs

• 1/4 cup milk (or cream for a richer texture)

• 1 tablespoon olive oil

• 1/2 cup diced onion

• 1 cup asparagus, chopped into 1-inch pieces

• 1/2 cup bell pepper, diced (any color)

• 1 cup spinach, roughly chopped

• 1/2 cup grated cheese (cheddar, feta, or goat cheese work well)

• Salt and pepper to taste

• 1 teaspoon garlic powder (optional)

• Fresh herbs for garnish (such as parsley or chives, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the vegetables: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened. Add the chopped asparagus and bell pepper and cook for another 5-7 minutes until the vegetables are tender and slightly caramelized. Stir in the spinach and cook for an additional minute until wilted.

3. Make the egg mixture: In a bowl, whisk together the eggs, milk (or cream), salt, pepper, and garlic powder (if using). Stir in the grated cheese until fully combined.

4. Combine the egg mixture with the vegetables: Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently distribute the vegetables evenly in the pan.

5. Cook the frittata: Let the frittata cook on the stovetop for 2-3 minutes until the edges begin to set. Then transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and slightly golden on top.

6. Serve: Remove from the oven and let it cool for a few minutes before slicing into wedges. Garnish with fresh herbs if desired and serve warm or at room temperature.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add more veggies: You can include other spring vegetables like peas, zucchini, or cherry tomatoes. Just make sure to adjust the cooking time depending on the vegetables’ water content.

• Meat lovers’ frittata: Add cooked bacon, sausage, or ham for an extra protein boost.

• Cheese variations: Swap out the cheese for your favorite variety, such as mozzarella, goat cheese, or parmesan for different flavors.

• Dairy-free option: Use dairy-free milk (like almond milk) and omit the cheese for a dairy-free version of this frittata.

Storage/Reheating

• Storage: Store any leftover frittata in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat slices of frittata in the microwave for 20-30 seconds or in a skillet over low heat for 5-7 minutes, until warmed through.

FAQs

1. Can I make the frittata in advance?

Yes, you can prepare the frittata ahead of time and store it in the refrigerator. It will keep well for up to 3 days. Just make sure to let it cool before storing, and reheat as needed.

2. Can I make a frittata without an oven-safe skillet?

If you don’t have an oven-safe skillet, you can cook the frittata on the stovetop only. Once the eggs are mostly set, cover the pan with a lid and cook on low heat for 5-7 minutes until the eggs are fully set.

3. Can I use frozen vegetables?

Yes, you can use frozen vegetables, though you should thaw and drain them first to avoid excess moisture in the frittata.

4. Can I make this recipe without cheese?

Yes, you can omit the cheese or substitute it with a dairy-free alternative if you prefer. The frittata will still be delicious and flavorful with just the eggs and veggies.

5. Can I make a frittata in a muffin tin for individual servings?

Yes! You can divide the egg mixture and veggies into a muffin tin and bake at 375°F (190°C) for 15-20 minutes until fully set. This makes for a great grab-and-go breakfast or snack.

6. What’s the best way to ensure my frittata doesn’t get dry?

To prevent the frittata from drying out, make sure to cook it at the right temperature (medium heat on the stovetop and 375°F in the oven) and avoid overcooking. The eggs should be fully set but still soft in the center.

7. How can I make this frittata spicier?

Add a pinch of red pepper flakes, diced jalapeños, or some hot sauce to the egg mixture for a spicy kick.

8. How do I prevent the frittata from sticking to the pan?

Make sure to use an oven-safe skillet and grease it with olive oil or cooking spray before adding the vegetables and egg mixture. A non-stick skillet works best to prevent sticking.

9. Can I freeze this frittata?

Yes, you can freeze individual slices of frittata. Let it cool completely, wrap it in plastic wrap, and store it in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven when ready to serve.

10. Can I use egg whites instead of whole eggs?

Yes, you can use egg whites instead of whole eggs for a lighter version. You may need to add a little more milk or another binding ingredient to maintain the texture.

Conclusion

Spring Vegetable Frittata is a versatile, healthy, and delicious way to enjoy the fresh produce of the season. It’s quick to prepare, easy to customize with your favorite vegetables, and can be enjoyed for breakfast, brunch, or even dinner. With its vibrant colors and rich flavors, this frittata will be a hit at your next meal or gathering. Whether you serve it fresh out of the oven or as leftovers, it’s a dish that everyone will love!