Spring Vegetable Frittata Herbs

The first time I made this frittata, it was a gray March morning and I was desperate for something that tasted like hope. I had a farmers market haul of vegetables that felt like spring was teasing us, and I threw them into eggs just to see what would happen. The smell of herbs warming in the pan changed everything about the day ahead.

Last spring, my sister came over with bags of produce from her garden and we spent the morning experimenting with different herb combinations. We discovered that dill and feta together make the whole kitchen feel like a cottage garden, and now she requests this every time she visits.

Ingredients

• 8 large eggs: Room temperature eggs whisk up more easily and create a fluffier texture
• 1/3 cup whole milk or cream: This adds richness and prevents the frittata from becoming rubbery
• 1 cup asparagus: Look for firm spears with tight tips, and use the tender parts
• 1 cup baby spinach: Fresh spinach wilts beautifully into the eggs without adding too much moisture
• 1/2 cup green peas: Fresh peas are sweetest but frozen work perfectly if thawed first
• 1 small zucchini: Dice it small so it cooks through and becomes tender
• 1/2 cup cherry tomatoes: They burst slightly in the oven and create little pockets of brightness
• 1 small shallot: Milder than onion and adds a subtle sweetness that complements the herbs
• 2 tbsp fresh chives: Their mild onion flavor bridges the vegetables and eggs perfectly
• 2 tbsp fresh parsley: Adds brightness and keeps the dish from feeling too heavy
• 1 tbsp fresh dill: The secret ingredient that makes everything taste garden fresh
• 1/2 cup feta or goat cheese: Salty and tangy, it creates little flavor bombs throughout
• 2 tbsp grated Parmesan: Umami that grounds all the fresh spring flavors
• 1 tbsp olive oil: For sautéing the vegetables and preventing sticking

Instructions

Preheat and prep:

Heat your oven to 375°F and grab an ovenproof skillet, about 10 to 12 inches across

Sauté the aromatics:

Warm olive oil over medium heat, add the chopped shallot, and let it soften until fragrant, about 2 minutes

Cook the vegetables:

Add the asparagus and zucchini, cook for 3 to 4 minutes until just tender, then stir in the peas, tomatoes, and spinach until the spinach wilts

Whisk the eggs:

In a large bowl, beat the eggs with milk, Parmesan, salt, pepper, and all those fresh herbs until everything is well combined

Combine and set:

Pour the egg mixture over the vegetables, give it a gentle stir to distribute everything evenly, and scatter the feta across the top

Start on the stove:

Let it cook on the burner for 2 to 3 minutes until you see the edges beginning to set and pull away slightly from the pan

Finish in the oven:

Transfer the skillet to the oven and bake for 12 to 15 minutes until the center is set and the top is lightly golden

Rest and serve:

Let it cool for about 5 minutes before slicing, which helps it hold its shape, and serve it warm or at room temperature

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This recipe became my go-to the summer my friend group started having weekly rooftop dinners. Someone would bring wine, someone else salad, and I always arrived with this frittata warm in its pan. It turned into the thing we all gathered around, talking and eating until the sun went down.

Making It Your Own

The beauty of a frittata is how forgiving it is with substitutions. I have made this with bell peppers, mushrooms, leeks, and even roasted sweet potatoes when I wanted something more substantial. Trust your instincts and use what looks beautiful at the market.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. A simple arugula salad with lemon vinaigrette keeps the meal feeling light. For brunch, serve with crusty bread to soak up any leftover egg on the plate.

Storage and Meal Prep

This frittata keeps beautifully in the refrigerator for up to four days. The flavors actually deepen overnight, making it an excellent make ahead option for busy mornings or packed lunches.

• Wrap individual slices in parchment paper for easy grab and go meals
• Cold frittata makes an unexpected and satisfying sandwich filling
• Reheat gently in a low oven rather than the microwave to preserve the texture

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However you make it, this frittata is the kind of dish that makes any meal feel like a small celebration, even if it is just you at the kitchen counter.

Recipe FAQs

→ What vegetables work best in this dish?

Asparagus, spinach, peas, zucchini, and cherry tomatoes provide freshness and texture. Seasonal options like bell peppers or mushrooms can also enhance flavor.

→ Can I use different cheeses?

Yes, feta or goat cheese are recommended for their tang, but Parmesan adds subtle nuttiness. You can adjust based on taste and availability.

→ How do I prevent overcooking?

Start by gently cooking vegetables until tender; bake just until set and lightly golden to maintain a moist, tender finish.

→ Is this suitable for special diets?

This dish is vegetarian and gluten-free, making it fitting for a range of dietary preferences.

→ What herbs complement the flavors?

Fresh chives, parsley, and dill brighten the dish with aromatic notes and balance the richness of eggs and cheese.