This Spring Herb Frittata is a celebration of fresh, vibrant flavors perfect for brunch or a light dinner. It's loaded with seasonal veggies and aromatic herbs, making it a delightful dish that captures the essence of springtime cooking.
Eggs are the star of the frittata, providing a rich, creamy base that holds everything together. They also add protein to the dish.
Whole milk adds a bit of creaminess to the eggs, resulting in a tender, fluffy texture.
Sea salt and black pepper season the frittata, enhancing the natural flavors of the other ingredients without overpowering them.
Olive oil is used to sauté the vegetables, adding a subtle richness to the dish.
Asparagus brings a fresh, slightly sweet flavor with a pleasant crunch.
Zucchini adds moisture and a mild, slightly sweet taste that complements the herbs.
Green onions provide a gentle onion flavor without being overpowering, adding a nice depth to the frittata.
Dill, parsley, and chives are fresh herbs that add aromatic, bright flavors, elevating the dish to a more sophisticated level.
Feta cheese adds a tangy, salty element, balancing the sweetness of the vegetables and the herbs.
This frittata pairs beautifully with a simple green salad dressed with a light vinaigrette. For a heartier meal, serve it alongside crusty bread or roasted potatoes. A glass of chilled white wine or a refreshing lemonade would complement the flavors wonderfully.
First things first, preheat your oven to 350°F. This ensures the frittata cooks evenly once it hits the oven. While the oven is warming up, grab a large bowl and whisk together the eggs, milk, salt, and pepper. Make sure everything is well combined; this will help the frittata cook uniformly.
On the stovetop, heat a tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Toss in your asparagus and zucchini and let them cook for about 4-5 minutes until they're just tender. You want them cooked but still vibrant and slightly crunchy.
Next, stir in the green onions and give them a minute or two to soften. Once your veggies are ready, pour the egg mixture over them. Gently stir to ensure the vegetables are distributed evenly throughout the eggs.
Sprinkle the fresh herbs—dill, parsley, and chives—over the top. This adds a pop of color and flavor right from the start. Let it cook on the stovetop for about 5 minutes, just until the edges begin to set.
Transfer the skillet to your preheated oven and bake for 10-12 minutes, until the frittata is set in the center. Once it's done, remove it from the oven and sprinkle the feta cheese over the top. Let it cool slightly; this makes slicing much easier.
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