Spring Vegetable Frittata Herbs

The first time I made this frittata, I'd just returned from the farmers market with a canvas bag bursting with spring vegetables I couldn't resist. My kitchen smelled incredible as everything hit the pan, and I remember thinking that sometimes the simplest meals are the ones that make you feel like you've truly eaten well.

I served this at a last minute brunch when friends dropped by unexpectedly, and watching everyone lean in over their plates, asking for the recipe, reminded me why I love cooking with whatever the season brings. There's something deeply satisfying about turning a handful of vegetables into something that feels like a celebration.

Ingredients

• 1 cup asparagus: Trim and cut into 1 inch pieces, choosing spears that feel firm and snap crisply when bent
• 1 cup baby spinach: Roughly chop the leaves, which will wilt beautifully into the eggs
• 1/2 cup green peas: Fresh ones taste best but thawed frozen work perfectly too
• 1/2 cup cherry tomatoes: Halved, they add little bursts of sweetness throughout
• 1 small zucchini: Dice into small cubes so they cook through evenly
• 8 large eggs: Room temperature eggs whisk up into a silkier custard
• 1/3 cup whole milk: Creates a tender texture that's never rubbery
• 1/2 cup crumbled feta: Adds creamy tangy pockets throughout
• 1/4 cup grated Parmesan: Brings a salty depth that ties everything together
• 2 tbsp unsalted butter: Use this to sauté the vegetables, it adds a richness olive oil can't match
• 2 tbsp chopped fresh chives: Their mild onion flavor complements without overwhelming
• 2 tbsp chopped fresh parsley: Adds bright freshness that cuts through the rich eggs
• 1 tbsp chopped fresh dill: Just enough to make you wonder what that lovely flavor is
• 1 tbsp chopped fresh basil: Tuck it in at the end for its sweet aromatic notes
• 1/2 tsp salt: Enhances all the vegetable flavors
• 1/4 tsp freshly ground black pepper: Grind it right before you use it for the best aroma

Instructions

Preheat your oven:

Get it to 375°F so it's ready when you are

Sauté the vegetables:

Melt butter in a 10 to 12 inch oven safe skillet over medium heat, add asparagus and zucchini, cook for 3 to 4 minutes until just tender

Add the remaining vegetables:

Toss in spinach and peas for 2 minutes until wilted, stir in cherry tomatoes for one final minute

Whisk the eggs:

Combine eggs, milk, salt, and pepper in a large bowl, then stir in feta, Parmesan, and all those beautiful chopped herbs

Combine everything:

Pour the egg mixture over the vegetables and give it a gentle stir to distribute everything evenly

Set the edges:

Cook over medium low heat for 4 to 5 minutes until the edges are firm but the center still has a little wobble

Bake until puffed:

Transfer the skillet to the oven for 10 to 12 minutes until the frittata is golden and the center is just set

Let it rest:

Wait 5 minutes before slicing, this patience pays off with cleaner portions

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This frittata has become my go to for those evenings when I want something nourishing but not heavy, slicing into it while it's still warm and seeing all those vibrant vegetables nestled in the golden eggs feels like a small victory.

Make It Your Own

The beauty of this recipe is its flexibility, I've swapped in mushrooms, leeks, and bell peppers depending on what's in my crisper drawer, and it never fails to work. Trust your instincts about what vegetables taste good together.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, but I've also served this alongside a simple green salad dressed with nothing but lemon juice and good olive oil. It works for breakfast, brunch, or a light dinner with equal grace.

Storage and Reheating

This frittata keeps remarkably well in the refrigerator for up to three days, and I've been known to eat leftover slices cold straight from the container for breakfast. When reheating, a low oven works better than the microwave to preserve that tender texture.

• Wrap leftovers tightly to prevent the eggs from absorbing other fridge flavors
• Reheat at 300°F for about 10 minutes to restore that just baked texture
• Serve at room temperature for a picnic lunch that travels beautifully

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There's something deeply comforting about a recipe that celebrates vegetables in all their simple glory, and I hope this frittata finds its way into your regular rotation too.

Recipe FAQs

→ What vegetables are used in this dish?

Asparagus, baby spinach, green peas, cherry tomatoes, and zucchini provide a fresh, spring vegetable medley.

→ Which herbs enhance the flavor?

Fresh chives, parsley, dill, and basil bring aromatic, vibrant notes to complement the vegetables.

→ How is the frittata cooked?

Vegetables are sautéed, then combined with an egg and cheese mixture before finishing in the oven until just set and fluffy.

→ Can this dish be adjusted for dietary preferences?

Yes, vegetables can be swapped seasonally, and dairy-free options can replace cheese and milk as desired.

→ What texture should the frittata have when done?

The frittata should be fluffy with a slightly set center and golden edges, resting before slicing for best texture.