Spring Vegetable Frittata Herbs (Print Version)

A fluffy dish with tender spring vegetables and fresh herbs, perfect for a quick nutritious meal.

# 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

# How-To:

01 - Preheat oven to 375°F
02 - In a large oven-safe nonstick skillet, heat olive oil over medium heat. Add asparagus, zucchini, and scallions. Sauté for 3–4 minutes until just tender.
03 - Add peas and spinach to the skillet. Cook for another 1–2 minutes until spinach is wilted.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in chopped herbs, feta, and Parmesan cheese.
05 - Pour egg mixture over vegetables in the skillet. Gently stir to distribute vegetables evenly. Cook on stovetop over medium-low heat for 2–3 minutes until edges begin to set.
06 - Transfer skillet to preheated oven. Bake for 15–18 minutes until frittata is puffed and set in the center.
07 - Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • The way the eggs puff up in the oven feels like a tiny celebration every time
  • You can use whatever vegetables you have on hand and it always works
  • Leftovers taste even better the next day for breakfast or lunch
02 -
  • Use a truly oven-safe skillet or you will have a disastrous situation on your hands
  • Do not overcook the vegetables before adding the eggs or they will become mushy
  • The frittata will continue cooking slightly as it rests, so remove it from the oven when it is just set
03 -
  • Let the vegetables cool slightly before adding the eggs so they do not scramble
  • Run a knife around the edge of the skillet before serving to release any stuck bits

Go Back