Healthy Easy Spring Veggie Frittata (Printable version)

Vibrant, protein-packed frittata with fresh spring vegetables and herbs, ready in one pan.

# What you need:

→ 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 & Dairy

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

→ Herbs & Seasoning

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

# Steps to follow:

01 - Preheat oven to 375°F.
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 tips:

01 -
  • One skillet means you're basically done with cleanup before you've finished your first bite.
  • It's flexible enough to use whatever vegetables you have lurking in your crisper drawer.
  • Protein-packed and naturally gluten-free, so it works whether you're feeding yourself or a crowd with dietary preferences.
02 -
  • Don't skip preheating the oven because a cold oven means the eggs stay wet while the vegetables cook further, leaving you with mushy veggies and undercooked egg.
  • Your skillet absolutely must be oven-safe; I learned this the hard way by grabbing a nonstick handle that melted slightly, and it was a whole thing.
  • The frittata keeps cooking after you pull it from the oven, so pull it out when the center still jiggles slightly rather than waiting for perfection.
03 -
  • Use the largest eggs you can find because you need every bit of their volume and richness to bind everything together properly.
  • Don't stir the frittata once you've poured the eggs in; let it cook gently so the eggs set into a unified, tender custard rather than scrambling into pieces.
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