Spring is the perfect time to celebrate fresh, vibrant vegetables, and this Spring Vegetable Frittata does just that. This dish is a wonderful balance of light and hearty, making it an ideal choice for brunch or a simple weeknight dinner. Packed with seasonal veggies, it's a delicious way to savor the flavors of spring.
Eggs are the star of the show, providing structure and protein. The whole milk adds richness and a creamy texture. A pinch of salt and black pepper enhances the flavors without overpowering them. A touch of olive oil is used for sautéing, adding a subtle fruitiness. Fresh asparagus offers a crisp, earthy taste, while cherry tomatoes bring a sweet, juicy burst. Spinach adds a mild, slightly sweet flavor and a pop of color. The green onions add a mild oniony kick, and parmesan cheese provides a nutty, savory finish.
This frittata pairs wonderfully with a light, crisp salad on the side, perhaps with a lemon vinaigrette. For a heartier meal, consider serving it alongside some roasted potatoes or a slice of crusty bread. A chilled glass of white wine or a refreshing iced tea makes a lovely accompaniment.
First, go ahead and preheat your oven to 350°F (175°C) and make sure the oven rack is in the center position. This ensures even cooking. In a large bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. This mix will be the base of your frittata.
Next, heat the olive oil in an oven-safe skillet over medium heat. Once the oil is shimmering, add the asparagus. Let it cook for about 2-3 minutes until it becomes slightly tender. It's important to keep the heat at medium to avoid burning the veggies.
Add the cherry tomatoes and spinach to the skillet. Stir them around for another 2 minutes until the spinach wilts but still retains its vibrant green color. At this stage, the vegetables should be just tender and not overcooked.
Pour the egg mixture into the skillet, stirring gently to evenly distribute the vegetables throughout the eggs. This ensures that every bite has a bit of everything. Sprinkle the green onions and parmesan cheese evenly over the top. Let it cook on the stovetop for about 3-4 minutes until the edges begin to set.
Carefully transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the frittata’s center is set and the top is a lovely, light golden brown. Let it cool for a few minutes before slicing and serving, which allows the flavors to meld beautifully.