Spring Vegetable Frittata Herbs (Print version)

Light, flavorful dish with tender spring vegetables and fresh herbs for a wholesome meal.

# What you'll need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup green peas, fresh or thawed frozen
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 - 1/4 cup whole milk
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup grated Parmesan cheese
11 - 2 tablespoons unsalted butter

→ Fresh Herbs & Seasonings

12 - 2 tablespoons fresh chives, finely chopped
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon fresh dill, chopped
15 - Salt and freshly ground black pepper to taste

# Method:

01 - Preheat the oven to 375°F.
02 - In a large oven-safe skillet, melt the butter over medium heat. Add the shallot and sauté for 2 minutes until soft and fragrant.
03 - Add asparagus, zucchini, and peas to the skillet. Cook for 3-4 minutes until just tender. Stir in spinach and cherry tomatoes; cook for 1 minute until spinach wilts.
04 - In a large bowl, whisk together eggs, milk, half of the feta, Parmesan, chopped herbs, salt, and pepper until well combined.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir to distribute ingredients evenly, then sprinkle with remaining feta cheese. Cook on the stovetop over medium-low heat for 3-4 minutes until the edges begin to set.
06 - Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the center is just set and the top is lightly golden.
07 - Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature.

# Expert advice:

01 -
  • It transforms whatever fresh vegetables you have on hand into something that feels elegant but comes together in under 40 minutes
  • The leftovers are actually better the next day, making it perfect for meal prep or lazy breakfasts
  • Every bite tastes like spring no matter what month it actually is
02 -
  • An oven safe skillet is non negotiable here unless you want to transfer everything to a baking dish which creates extra dishes and risks spilling
  • Overcooking in the oven is the most common mistake so pull it out when the center still jiggles slightly since it will continue setting as it rests
  • The frittata will puff up dramatically in the oven but deflate as it cools which is completely normal
03 -
  • Grating your own Parmesan makes a huge difference in flavor compared to pre grated cheese which often contains anti caking agents
  • If your skillet handle is not oven safe wrap it tightly in several layers of aluminum foil before putting it in the oven

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