Pin It This frittata features tender asparagus, zucchini, peas, spinach, and scallions sautéed until just tender. Eggs blended with fresh chives, parsley, dill, feta, and Parmesan form a rich custard base. The mixture is cooked gently on the stove, then baked to achieve a light, fluffy texture. Warm and herbaceous, it offers vibrant spring flavors ideal for brunch or a weekday dinner. Easily customized with seasonal vegetables and cheese swaps, it suits vegetarian and gluten-free diets.
Last spring, my neighbor brought over a basket of vegetables from her garden, and I had no idea what to do with all that fresh produce. I threw together a frittata on impulse, and something magical happened in the oven. Now it is the first thing I make when the farmers market starts overflowing with greens.
I made this for a brunch gathering last month and watched my normally vegetable-averse cousin go back for seconds. She actually asked for the recipe right there at the table, which is basically the highest compliment I can imagine receiving.
Ingredients
- Asparagus: Choose thin stalks that snap cleanly when you bend them
- Baby spinach: The tender leaves wilt beautifully into the eggs
- Green peas: Fresh ones burst with sweetness, but frozen work perfectly too
- Zucchini: Small ones have fewer seeds and better texture
- Scallions: They add a mild onion flavor without overpowering the delicate herbs
- Eggs: Room temperature eggs whisk up into a smoother, more cohesive mixture
- Whole milk: Creates that creamy custard texture we all love
- Feta cheese: Adds tangy richness and prevents the eggs from becoming too dense
- Parmesan cheese: The salty umami ties everything together
- Fresh herbs: The combination of chives, parsley, and dill screams spring
- Olive oil: Use a good quality one since the flavor really comes through
- Salt and pepper: Taste and adjust because feta adds its own saltiness
Instructions
- Preheat the oven:
- Get your oven to 375°F so it is ready when you need it
- Sauté the vegetables:
- Heat olive oil in an oven-safe skillet and cook the asparagus, zucchini, and scallions until they start to soften
- Add the greens:
- Toss in the peas and spinach, watching them wilt down into something vibrant and fragrant
- Whisk the eggs:
- Beat the eggs with milk, salt, and pepper until they are completely combined
- Mix in the cheese and herbs:
- Fold in the crumbled feta, grated Parmesan, and all those chopped fresh herbs
- Combine everything:
- Pour the egg mixture over the vegetables and give it a gentle stir to distribute everything evenly
- Set the edges:
- Cook on the stovetop for a few minutes until you see the edges start to firm up
- Bake until golden:
- Slide the skillet into the oven and let it bake until the center is set and the top is lightly golden
- Rest before serving:
- Let it cool for five minutes so the flavors settle and it slices cleanly
Pin It This recipe saved me during a chaotic week when I had unexpected dinner guests. I pulled together vegetables from my crisper drawer and had something impressive on the table in under an hour.
Choosing Your Vegetables
I have learned that soft vegetables like tomatoes and mushrooms can make the frittata watery. Stick with vegetables that hold their shape when cooked, and you will end up with perfect texture every time.
The Cheese Situation
Goat cheese creates an incredibly creamy result, while ricotta makes it lighter and fluffier. Sometimes I use a mix of both because the contrast is absolutely gorgeous.
Serving Suggestions
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I also love serving this with crusty bread to soak up any soft centers.
- Warm frittata tastes completely different from room temperature slices
- A dollop of sour cream or Greek yogurt on top is unexpectedly delicious
- The leftovers make the best breakfast sandwich you have ever had
Pin It There is something deeply satisfying about putting a plate of colorful, homemade food in front of people you love. This frittata has become my go-to for those moments.
Recipe Q&A
- → Can I substitute the feta cheese?
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Yes, goat cheese or ricotta can be used instead for a milder or creamier flavor profile.
- → What vegetables work best in this dish?
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Spring vegetables like asparagus, zucchini, peas, spinach, and scallions complement the herbs and eggs well.
- → How do I ensure the frittata cooks evenly?
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Sauté the vegetables until tender, cook the egg mixture gently on the stovetop before baking, and bake until puffed and set in the center.
- → Is this suitable for gluten-free diets?
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Yes, the ingredients naturally contain no gluten, making it safe for gluten-free meals.
- → Can I prepare this ahead of time?
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It’s best enjoyed fresh but can be prepared in advance and reheated gently to preserve texture and flavor.
