Healthy Easy Spring Veggie Frittata (Print Version)

Vibrant frittata loaded with fresh spring vegetables and herbs, ideal for a nutritious brunch or light lunch.

# What to Use:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs and Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs and Seasonings

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# How to Prepare:

01 - Preheat oven to 375°F (190°C).
02 - In a 10-inch oven-safe skillet, heat olive oil over medium heat.
03 - Add red onion and sauté for 2 minutes until softened.
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender.
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts.
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined.
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top.
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set.
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature.

# Expert Advice:

01 -
  • It's ready in 35 minutes total, which means you can have brunch on the table before anyone gets hangry.
  • One pan means one cleanup, and life is too short for a sink full of dishes.
  • The vegetables stay tender and bright, not mushy or overdone, because you're barely cooking them.
02 -
  • Don't skip the stovetop cooking at the end; those two to three minutes before the oven create a set bottom layer that keeps the whole thing from sliding around when you cut it.
  • Every oven runs hot or cool, so check it at ten minutes instead of waiting the full twelve; you want the center barely set, not rubbery and overdone.
03 -
  • Make sure your skillet is truly oven-safe by checking the handle; if it has any plastic, it won't survive the oven, and you'll have a disaster on your hands.
  • Whisk the eggs with a little extra vigor than you think necessary; tiny air bubbles make them fluffy instead of dense, and it only takes thirty seconds.
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