Spring Vegetable Frittata Herbs (Printable Version)

A fluffy frittata with spring vegetables and fresh herbs, perfect for a healthy brunch or dinner.

# Ingredient List:

→ Vegetables

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

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 1/2 cup crumbled feta or goat cheese
09 - 2 tbsp grated Parmesan cheese

→ Herbs & Aromatics

10 - 2 tbsp fresh chives, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp fresh dill, chopped
13 - 2 cloves garlic, minced

→ Seasonings

14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
16 - 1 tbsp olive oil

# Directions:

01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add asparagus and zucchini, sautéing for 3–4 minutes until just tender.
03 - Add cherry tomatoes, green peas, garlic, and baby spinach. Cook for 2–3 minutes, stirring until spinach wilts.
04 - Whisk together eggs, milk or cream, salt, and pepper in a large bowl. Stir in fresh herbs and half of the feta or goat cheese.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to combine.
06 - Sprinkle the remaining feta or goat cheese and Parmesan on top.
07 - Cook on the stovetop for 2–3 minutes until the edges begin to set.
08 - Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is just set in the center and lightly golden.
09 - Remove from the oven and let cool for a few minutes. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • It forgives you completely, vegetables can be swapped, cheese can vary, and it still emerges golden and proud.
  • The twenty minute oven finish means you can pour coffee and actually drink it while breakfast cooks itself.
02 -
  • Overbaking is the enemy of custardy eggs, pull it when the center still looks slightly underdone, it will set as it rests.
  • A cold skillet will stick and tear your frittata, always preheat the pan or use well seasoned cast iron.
03 -
  • Save a tablespoon of herbs to sprinkle on top after baking, the heat will barely wilt them and the color stays vibrant.
  • If your skillet is not well seasoned, run a paper towel with a thin layer of oil around the sides before adding eggs.

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