Spring Vegetable Frittata Herbs (Printable Version)

Fluffy frittata featuring asparagus, spinach, peas, zucchini, and fresh herbs, baked to perfection.

# What You 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

# Directions:

01 - Preheat your oven to 375°F (190°C).
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.
06 - Cook on the stovetop over medium-low heat for 2–3 minutes, just until the edges begin to set.
07 - Transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until the frittata is puffed and set in the center.
08 - Let cool for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • It comes together in under 45 minutes but tastes like something you'd order at a fancy brunch spot
  • The combination of eggs and fresh vegetables keeps you satisfied without feeling heavy
  • You can use whatever spring vegetables look best at the market, so it never gets boring
02 -
  • An oven safe skillet is essential, transferring a hot frittata to a baking dish is messy and can cause it to collapse
  • Dont overcook it on the stove before baking, or the edges will become tough before the center sets
  • The frittata will continue cooking slightly as it rests, so remove it from the oven when it's just barely set
03 -
  • Squeeze excess moisture from thawed frozen spinach before adding it to prevent a watery frittata
  • Let the vegetables cool slightly before pouring the eggs over them so they don't start cooking unevenly
  • Run a thin knife around the edge while it's still warm to ensure clean slices

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