Spring Vegetable Frittata Herbs (Printable)
A fluffy frittata filled with tender spring vegetables and fresh herbs, perfect for a light meal.
# What You’ll Need:
→ 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 if frozen
04 - 1/2 cup zucchini, diced
05 - 1/4 cup scallions, thinly sliced
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk or dairy-free alternative
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup grated Parmesan cheese
→ Herbs
10 - 2 tablespoons fresh chives, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped
→ Pantry & Seasonings
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Preheat your oven to 375°F.
02 - In a large oven-safe nonstick skillet, heat olive oil over medium heat. Add the asparagus, zucchini, and scallions. Sauté for 3–4 minutes until just tender.
03 - Add the peas and spinach, and cook for another 1–2 minutes until the spinach is wilted.
04 - In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped herbs, feta, and Parmesan cheese.
05 - Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the vegetables evenly. Cook on the stovetop over medium-low heat for 2–3 minutes, just until the edges begin to set.
06 - Transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until the frittata is puffed and set in the center.
07 - Let cool for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- Its the kind of forgiving recipe that welcomes whatever vegetables look best at the market
- Leftovers reheat beautifully for breakfast the next morning
02 -
- Let the frittata rest for at least 5 minutes before slicing or the eggs will weep and lose their structure
- An oven-safe skillet is non-negotiable since the dish starts on the stove and finishes under heat
03 -
- Pre-grated Parmesan often has anti-caking agents that affect the texture so buy a wedge and grate it yourself
- Wring excess moisture from thawed frozen spinach if you are using it instead of fresh