Description
Spring Vegetable Frittata is a light, healthy egg dish packed with seasonal vegetables like asparagus, peas, zucchini, and fresh herbs. This easy one-pan recipe is perfect for breakfast, brunch, or a quick dinner and delivers fluffy eggs with vibrant spring flavors.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk or cream
- 1 tablespoon olive oil
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup zucchini, thinly sliced
- 1/2 cup sweet peas (fresh or frozen)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1/3 cup goat cheese or feta cheese, crumbled
- 2 tablespoons fresh herbs (parsley, dill, or chives), chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk or cream, salt, and black pepper until smooth and slightly frothy.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the asparagus and zucchini and sauté for about 3–4 minutes until they begin to soften.
- Stir in the minced garlic and sliced green onions and cook for another minute until fragrant.
- Add the sweet peas and stir gently to combine with the other vegetables.
- Spread the vegetables evenly across the skillet.
- Pour the egg mixture evenly over the vegetables and let it cook undisturbed for about 2 minutes until the edges start to set.
- Sprinkle the crumbled goat cheese and fresh herbs over the top.
- Transfer the skillet to the oven and bake for 12–15 minutes until the center is set.
- Remove from the oven and allow the frittata to rest for 5 minutes before slicing.
- Slice into wedges and serve warm or at room temperature.
Notes
- Use fresh seasonal vegetables for the best flavor in your spring vegetable frittata.
- Always sauté vegetables before adding eggs to prevent excess moisture.
- A cast iron skillet works best for even cooking.
- Avoid overbaking to keep the eggs soft and fluffy.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 220 mg
Keywords: spring vegetable frittata, easy frittata recipe, healthy egg breakfast, asparagus frittata, vegetable egg bake, spring brunch recipe, baked egg dish