Description
This Spring Veggie Frittata is a light, flavorful dish made with fresh asparagus, leeks, herbs, and eggs. Perfect for springtime brunches, healthy breakfasts, or meal prep, it combines the best seasonal ingredients in one easy, oven-baked recipe. Naturally gluten-free and packed with protein, it’s a wholesome meal that celebrates the freshness of spring produce.
Ingredients
Scale
- 8 large eggs – provide a fluffy, protein-rich base
- 1 cup asparagus, chopped – adds crisp, fresh spring flavor
- 1 leek, thinly sliced – gives mild sweetness and depth
- 2 tablespoons olive oil – for sautéing vegetables and enhancing flavor
- 1/3 cup goat cheese or feta – adds tangy creaminess
- 2 tablespoons fresh herbs (parsley, dill, or chives), chopped – for brightness and aroma
- Salt and black pepper – to taste, for balanced seasoning
- Optional: 2 tablespoons milk or cream – for extra fluffiness
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an oven-safe skillet or cast-iron pan with olive oil.
- In the skillet, heat olive oil over medium heat. Add sliced leeks and sauté until soft and translucent, about 3–4 minutes.
- Add chopped asparagus and cook for another 2–3 minutes until tender-crisp.
- In a large bowl, whisk eggs with salt, pepper, and optional milk until fully combined. Stir in fresh herbs and cheese.
- Pour the egg mixture over the sautéed vegetables. Gently stir to distribute the ingredients evenly.
- Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are set and slightly golden on top. A knife inserted in the center should come out clean.
- Remove from oven, let rest for 5 minutes, slice into wedges, and serve warm or at room temperature.
Notes
- Do not overbake; the frittata should remain moist and tender.
- Use fresh, seasonal vegetables for the best flavor and texture.
- Can be made dairy-free by omitting cheese or using plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days and enjoyed cold or reheated.
- Suitable for meal prep — bake, cool, and slice into portions for the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Spring Veggie Frittata, asparagus frittata, leek frittata, spring vegetables, healthy breakfast, gluten-free brunch, egg recipes