Healthy Easy Spring Veggie Frittata (Printable Version)

Vibrant frittata packed with fresh spring vegetables and herbs, perfect for light meals and easy cleanup.

# 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 and Dairy

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

→ Herbs and 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

# How-to Steps:

01 - Set 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 tastes bright and springy but comes together faster than you'd think, leaving you time to actually enjoy your meal instead of standing over the stove.
  • One skillet means less to clean while you're sipping coffee, which honestly might be the best part of weekend cooking.
  • It's endlessly flexible with whatever vegetables you have sitting around, so there's never an excuse not to make it.
02 -
  • The difference between a fluffy frittata and a dense one is finishing it in the oven instead of cooking it entirely on the stovetop, so don't skip that step even if your stovetop works perfectly fine.
  • Overcooked vegetables before the eggs go in means they'll be mushy by the time the frittata is done, so cook them just until tender, not soft.
03 -
  • Invest in an oven-safe skillet if you don't have one already, because it changes how easily you can make dishes like this without fumbling with transfers or careful stovetop-to-oven transitions.
  • Taste the egg mixture before pouring it into the skillet and season it slightly more aggressively than you would scrambled eggs, because vegetables dilute saltiness more than you'd expect.
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