Spring Vegetable Frittata Herbs

The first farmers market of spring always pulls me in with those tender asparagus spears and bags of fresh peas still in their pods. I bought way more than I needed that Saturday morning, figuring something would come of it. This frittata became the happy accident that saved all that spring produce from going to waste.

My sister was visiting from Chicago when I first threw this together, still in my pajamas and pot of coffee going strong. We stood around the stove watching it puff up in the oven, talking about nothing important, and ended up eating half of it straight from the skillet.

Ingredients

• 8 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly into the vegetable mixture
• 1/4 cup whole milk: Adds just enough richness without making the frittata heavy or dense
• 1 cup asparagus: Trim the woody ends and cut into bite-sized pieces so they cook through evenly
• 1 cup baby spinach: Rough chopping helps it wilt down quickly without leaving large stringy pieces
• 1/2 cup green peas: Fresh peas are best but frozen work perfectly if you thaw them first
• 1/2 cup zucchini: Dice small so it softens during the brief sauté time
• 1/4 cup scallions: Thin slices add mild onion flavor that pairs perfectly with spring vegetables
• 1/2 cup feta cheese: Salty tanginess that balances the sweet vegetables and creamy eggs
• 2 tablespoons fresh herbs: Any combination of chives, parsley, and dill brings everything to life
• 2 tablespoons olive oil: A good amount of oil prevents sticking and helps the vegetables cook properly

Instructions

Preheat and prep:

Get your oven to 375°F and chop all your vegetables before you turn on any heat

Sauté the harder vegetables:

Heat olive oil in an oven-safe skillet over medium heat and cook asparagus, zucchini, and scallions until just tender, about 3 to 4 minutes

Add the delicate greens:

Toss in peas and spinach for just a minute or two until the spinach wilts down completely

Whisk the eggs:

Beat eggs with milk, salt, and pepper until well combined, then stir in herbs and both cheeses

Combine and set:

Pour the egg mixture over the vegetables and let it cook on the stove for 2 to 3 minutes until the edges start to firm up

Finish in the oven:

Transfer the skillet to the oven and bake for 15 to 18 minutes until the center is set and the top is lightly golden

Save

That morning with my sister turned into a tradition whenever she visits in spring. We make it together now, trading off who stands at the stove, and always burn our fingers on the first slice.

Make It Your Own

Goat cheese or ricotta work beautifully in place of feta if you want something milder. Leeks and artichoke hearts transform this into an entirely different but equally wonderful frittata.

Serving Suggestions

This frittata works just as well at room temperature as it does hot from the oven. A simple green salad with lemon vinaigrette is all you really need on the side.

Wine Pairing

A crisp Sauvignon Blanc cuts through the richness of the eggs and cheese while a light rosé highlights the fresh spring flavors. Either one feels like a celebration.

• Use a 10 to 12 inch skillet so the frittata cooks evenly without being too thick or too thin
• Check the frittata at 15 minutes since ovens vary and overcooked eggs become rubbery
• The center should still have a slight wobble when you remove it from the oven

Save

Somehow this simple egg dish always feels like a proper meal, the kind that makes any Tuesday evening feel special.

Common Questions

→ What spring vegetables work best in this dish?

Asparagus, baby spinach, zucchini, green peas, and scallions provide fresh, tender textures and flavors that complement each other well.

→ Can I substitute the cheeses used?

Yes, feta can be swapped with goat cheese or ricotta for different taste profiles while maintaining creamy richness.

→ How do I prevent the frittata from drying out?

Be careful not to overcook in the oven; bake until just set and slightly puffed, then let it rest before slicing.

→ Is it possible to prepare this ahead of time?

Yes, you can make the frittata and gently reheat slices before serving; it also tastes great at room temperature.

→ What kitchen tools are needed?

An oven-safe nonstick skillet, mixing bowl, whisk, and basic cutting tools are required for smooth preparation and cooking.

→ What is a good beverage pairing?

A crisp Sauvignon Blanc or a light rosé complements the fresh herbs and vegetables without overpowering the flavors.