Spring Vegetable Frittata Herbs (Print version)

A flavorful baked egg dish with fresh spring vegetables and herbs, ideal for brunch or light dinners.

# What you'll need:

→ Vegetables

01 - 1 cup asparagus, trimmed and sliced into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup green peas, fresh or thawed
04 - 1 small zucchini, diced
05 - 1/2 cup cherry tomatoes, halved
06 - 1 small shallot, finely chopped

→ Eggs & Dairy

07 - 8 large eggs
08 - 1/3 cup whole milk or cream
09 - 1/2 cup crumbled feta or goat cheese
10 - 2 tablespoons grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste

→ Herbs & Seasonings

12 - 2 tablespoons fresh chives, chopped
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 tablespoon olive oil

# Method:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large ovenproof skillet over medium heat. Add shallot and sauté for 2 minutes until softened.
03 - Add asparagus and zucchini; cook for 3–4 minutes until just tender. Stir in peas, cherry tomatoes, and spinach. Cook for 2 minutes until spinach wilts.
04 - Whisk together eggs, milk, Parmesan, salt, and pepper in a large bowl. Stir in fresh herbs.
05 - Pour egg mixture evenly over vegetables. Gently stir to distribute. Sprinkle crumbled feta or goat cheese on top.
06 - Cook on stovetop for 2–3 minutes until edges begin to set.
07 - Transfer skillet to oven and bake for 12–15 minutes until frittata is set and lightly golden.
08 - Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert advice:

01 -
  • Its the perfect way to use up whatever fresh vegetables you have on hand
  • The combination of herbs makes it taste like something from a fancy brunch spot
  • You can serve it warm for dinner or pack it cold for lunch the next day
02 -
  • Don't overcook the vegetables before adding the eggs, they'll continue cooking in the oven
  • Make sure your skillet is truly ovenproof before starting, plastic handles will melt
  • The frittata will continue to cook slightly as it rests, so remove it from the oven when it's just set
03 -
  • Use a 10 to 12 inch skillet for the ideal thickness, smaller pans make it too thick
  • Don't skip the stovetop step, it creates those irresistible crispy edges
  • Fresh herbs really make this dish sing, dried herbs won't give you the same bright flavor

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