Spring Vegetable Frittata Herbs (Print version)
A fluffy frittata bursting with spring vegetables and herbs, ideal for a quick healthy meal at any time.
# What you'll need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 cup zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup green peas, fresh or thawed frozen
→ Eggs & Dairy
06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 1/2 cup crumbled feta or goat cheese
09 - 2 tbsp grated Parmesan cheese
→ Herbs & Aromatics
10 - 2 tbsp fresh chives, chopped
11 - 2 tbsp fresh parsley, chopped
12 - 2 tbsp fresh dill, chopped
13 - 2 cloves garlic, minced
→ Seasonings
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
16 - 1 tbsp olive oil
# Method:
01 - Preheat the oven to 375°F.
02 - In a large ovenproof skillet, heat olive oil over medium heat. Add asparagus and zucchini. Sauté for 3–4 minutes until just tender.
03 - Add cherry tomatoes, green peas, garlic, and baby spinach. Cook for 2–3 minutes, stirring until spinach wilts.
04 - In a large bowl, whisk together eggs, milk or cream, salt, and pepper. Stir in fresh herbs and half of the feta or goat cheese.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to combine. Cook on the stovetop for 2–3 minutes until the edges begin to set.
06 - Sprinkle the remaining feta or goat cheese and Parmesan on top.
07 - Transfer the skillet to the preheated oven. Bake for 10–12 minutes, or until the frittata is just set in the center and lightly golden.
08 - Remove from the oven and let cool for a few minutes. Slice and serve warm or at room temperature.
# Expert advice:
01 -
- The way the eggs puff up in the oven makes everything look incredibly impressive without any fancy techniques
- You can use whatever vegetables you have on hand, so its perfect for cleaning out the fridge
02 -
- Do not overcook the frittata or it will become rubbery and dry, so pull it out while the center still has a slight wobble
- Make sure your skillet is truly ovenproof before you start, or you will have a very bad time when you transfer it
03 -
- Use a cast iron skillet if you have one, because it retains heat beautifully and creates the nicest crust
- Grate your own Parmesan instead of buying pre grated, the difference in flavor is remarkable