Spring Vegetable Frittata Herbs (Printable Version)

A flavorful dish combining fresh spring vegetables and herbs for a bright, satisfying meal.

# Ingredient List:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup green peas, fresh or thawed frozen
04 - 1 small zucchini, diced
05 - 1/2 cup cherry tomatoes, halved
06 - 1 small shallot, finely chopped

→ Eggs & Dairy

07 - 8 large eggs
08 - 1/4 cup whole milk
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup grated Parmesan cheese
11 - 2 tbsp unsalted butter

→ Fresh Herbs & Seasoning

12 - 2 tbsp fresh chives, finely chopped
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh dill, chopped
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large oven-safe skillet, melt the butter over medium heat. Add the shallot and sauté for 2 minutes until soft.
03 - Add asparagus, zucchini, and peas. Cook for 3-4 minutes until just tender. Stir in spinach and cherry tomatoes; cook for 1 minute until spinach wilts.
04 - In a large bowl, whisk together eggs, milk, half of the feta, Parmesan, herbs, salt, and pepper until well combined.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to distribute, then sprinkle with remaining feta. Cook on the stovetop over medium-low heat for 3-4 minutes, until the edges begin to set.
06 - Transfer the skillet to the oven. Bake for 10-12 minutes, or until the center is just set and top is lightly golden.
07 - Let cool for a few minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The combination of tender vegetables and creamy eggs somehow feels luxurious while being incredibly simple to throw together
  • It is just as good served warm for brunch as it is eaten cold from the refrigerator at midnight
  • Fresh herbs make everything taste like you have been cooking all day when it really took minutes
02 -
  • The frittata will continue to cook slightly as it rests, so pull it from the oven when the center still has a tiny bit of wobble
  • Using a properly sized skillet matters because if it is too large the frittata will be thin and overcooked, too small and it will be dense and eggy
  • Letting the vegetables cool slightly before adding the eggs prevents them from scrambling when they hit the warm egg mixture
03 -
  • Use a 10 to 12 inch skillet that is clearly labeled oven-safe, not all skillets can handle high oven temperatures
  • Whisk the eggs until they are completely uniform but stop before they become frothy, which can make the frittata puff up strangely in the oven

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