Spring Vegetable Frittata Herbs

Last spring, my neighbor brought over a basket of vegetables from her garden and I stood in my kitchen wondering what to do with all that fresh produce. The asparagus was especially vibrant, and something about those tender green spears made me want to create something that would celebrate their delicate flavor. I ended up throwing together a frittata that came out so beautifully, my family asked when I would make it again.

I remember making this for my mother on one of those mornings when the sunlight was just starting to stream through the kitchen windows. She watched me chop the herbs and commented on how wonderful the kitchen smelled, already warm and inviting despite the early hour. We sat at the table with steaming mugs of coffee and slices of the frittata, talking about nothing in particular while the morning unfolded around us.

Ingredients

• Asparagus: Choose spears that are firm and bright green, trimming the woody ends before cutting them into pieces
• Baby spinach: Fresh spinach wilts beautifully and adds a lovely depth of color without overwhelming the delicate flavors
• Green peas: Fresh peas are ideal but frozen work perfectly, just thaw them before adding to the skillet
• Cherry tomatoes: They add bursts of sweetness and a beautiful red contrast against the green vegetables
• Zucchini: Dice it small so it cooks evenly and becomes tender without releasing too much moisture
• Eggs: Room temperature eggs whisk up better and create a more uniform texture in the final frittata
• Whole milk: This adds a lovely richness and helps create that velvety, custard-like texture we want
• Feta cheese: Its salty tang cuts through the richness and adds little pockets of creamy goodness throughout
• Parmesan cheese: Adds a nutty, savory depth that brings everything together beautifully
• Unsalted butter: Perfect for sauteing the vegetables and adds a lovely richness to the base
• Fresh chives: Their mild onion flavor pairs perfectly with eggs and adds a fresh, bright note
• Fresh parsley: Adds a clean, fresh flavor that brightens the entire dish
• Fresh dill: Just a small amount gives a wonderful aromatic quality that feels distinctly springlike
• Fresh basil: Adds a sweet, peppery note that complements the other herbs perfectly
• Salt and pepper: Essential seasoning that enhances all the fresh flavors without overpowering them

Instructions

Preheat your oven:

Getting the oven ready first ensures everything else can flow smoothly without interruption

Sauté the vegetables:

Melt the butter in your oven-safe skillet and cook the asparagus and zucchini until they are just tender but still have some bite

Add the remaining vegetables:

Toss in the spinach and peas until the spinach wilts nicely, then add the tomatoes for just a minute so they soften but hold their shape

Whisk the eggs and seasonings:

Combine the eggs, milk, salt, and pepper until completely blended, then stir in both cheeses and all those beautiful fresh herbs

Combine and set on the stove:

Pour the egg mixture over the vegetables and let it cook on medium-low until the edges start to set but the center is still loose and creamy

Finish in the oven:

Transfer to the oven and bake until the frittata puffs up beautifully and the center is just set, about 10 to 12 minutes

Rest before serving:

Letting it sit for a few minutes makes slicing easier and allows the flavors to settle into something truly wonderful

Save

There was a Sunday when I made this for friends who had dropped by unexpectedly, and we ended up lingering at the table for hours. The frittata became the centerpiece of a morning that turned into afternoon, with refilled coffee cups and easy conversation. That is when I realized that simple food made with fresh ingredients has a way of bringing people together in the most genuine way.

Choosing Your Vegetables

The beauty of a frittata is its flexibility, and I have learned that the best versions come from using whatever looks freshest at the market. Walk through the produce section and let the seasons guide you toward the most vibrant options available.

The Perfect Pan

After trying different pans over the years, I have found that a well-seasoned cast iron skillet or a good quality nonstick oven-safe pan gives the best results. The right pan makes the transition from stovetop to oven seamless and helps achieve that gorgeous golden edge.

Serving Suggestions

A frittata is wonderfully forgiving when it comes to serving temperature, which makes it ideal for entertaining or meal prep. It tastes just as good at room temperature as it does warm from the oven.

• Pair with a simple arugula salad dressed with lemon vinaigrette
• Crusty bread for soaking up any juices makes it feel more substantial
• A light white wine like Sauvignon Blanc complements the fresh flavors beautifully

Save

Whether you are feeding a crowd on a lazy weekend morning or putting together a quick dinner, this frittata always delivers something special. It is simple food that feels like a celebration.

Recipe FAQs

→ What vegetables work best for this dish?

Spring vegetables like asparagus, zucchini, spinach, peas, and cherry tomatoes provide a balanced combination of tender textures and fresh flavors.

→ Can I substitute the cheeses used?

Yes, crumbled feta and grated Parmesan add tang and depth but can be replaced with dairy-free alternatives or omitted for different dietary preferences.

→ How do I know when the dish is cooked perfectly?

The edges should be set and slightly firm while the center remains gently puffed and just set without being dry.

→ What fresh herbs complement this dish?

Chives, parsley, dill, and basil enhance the flavors with brightness and aromatic notes.

→ Can this dish be prepared ahead of time?

Yes, prepare ahead and gently reheat before serving. Let it come to room temperature for best texture and flavor.