Healthy Easy Spring Veggie Frittata (Print out)

Protein-rich frittata featuring asparagus, spinach, cherry tomatoes, and fresh herbs in one pan.

# 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 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

# How to Make It:

01 - Preheat oven to 375°F.
02 - In a large 10-inch oven-safe skillet, heat olive oil over medium heat.
03 - Add red onion to the skillet 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, cooking 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 a complete meal that comes together in under 35 minutes, perfect for those mornings when you want something that tastes like you actually tried.
  • Spring vegetables stay bright and crisp instead of turning into mush, giving you that farmers market freshness in every bite.
  • Make it once and you'll have the confidence to swap in whatever vegetables are hiding in your fridge.
02 -
  • Don't skip the initial stovetop cooking step because it creates structure in the eggs, preventing the bottom from remaining undercooked when the center finishes baking.
  • Every oven bakes differently, so start checking at 10 minutes by gently shaking the skillet—if the center barely jiggles, it's done, and removing it too late results in a rubbery texture.
  • Use an oven-safe skillet with a metal handle, or wrap the handle in foil if you're unsure, since plastic handles obviously don't belong in a 375-degree oven.
03 -
  • Invest in a quality 10-inch oven-safe skillet because it becomes your secret weapon for countless frittata variations, and it distributes heat so evenly that you'll get consistent results every time.
  • Room temperature eggs whisk more smoothly and incorporate air better than cold ones, creating that delicate fluffy texture that makes people think you actually went to culinary school.
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