Spring Vegetable Frittata

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 6
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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.

Ingredients for Spring Vegetable Frittata

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.

Tips & Tricks

  • Use the freshest vegetables you can find for the best flavor and texture.
  • If you don’t have an oven-safe skillet, transfer the sautéed vegetables to a baking dish before adding the egg mixture.
  • Whisk the eggs thoroughly to incorporate air, which makes the frittata fluffy.
  • Let the frittata rest for a few minutes before serving to firm up slightly for easier slicing.

Serving Suggestions

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.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Feel free to substitute parmesan with feta, cheddar, or goat cheese for a different flavor profile.
What if I don't have fresh spinach?
You can use frozen spinach. Just make sure to thaw and drain it well before adding it to the skillet.
How do I know when the frittata is done?
The frittata is done when the center is set and not wobbly. A light golden color on top is a good indicator.

Spring Vegetable Frittata Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for busy days.
  • Utilizes fresh, seasonal vegetables for maximum flavor.
  • Versatile enough for breakfast, brunch, or dinner.
  • Minimal cleanup with just one skillet needed.
  • Rich in protein and nutrients while being light and satisfying.

Ingredients

8 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup chopped asparagus
1/2 cup halved cherry tomatoes
1 cup fresh spinach leaves
1/4 cup chopped green onions
1/2 cup shredded parmesan cheese

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and position a rack in the center.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the asparagus and cook for 2-3 minutes until slightly tender.
4. Add the cherry tomatoes and spinach to the skillet, cooking for another 2 minutes until the spinach is wilted.
5. Pour the egg mixture into the skillet, stirring gently to combine with the vegetables.
6. Sprinkle the green onions and parmesan cheese evenly over the top.
7. Cook on the stovetop for 3-4 minutes until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden.
9. Let cool for a few minutes before slicing and serving.

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