Spring Veggie Frittata (Printable)

Fluffy egg-based dish with spring vegetables and creamy goat cheese, ideal for a quick and fresh meal.

# Ingredient List:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 4 oz goat cheese, crumbled
09 - 2 tablespoons grated Parmesan cheese

→ Herbs & Spices

10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Other

14 - 2 tablespoons olive oil

# How to Make:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat.
03 - Add asparagus and zucchini to the skillet; cook for 3 to 4 minutes until just tender.
04 - Stir in spinach, cherry tomatoes, and green onions; cook for 2 additional minutes until spinach is wilted.
05 - In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
06 - Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.
07 - Cook on the stovetop for 3 to 4 minutes until the edges begin to set.
08 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the center is set and puffed.
09 - Allow the frittata to cool for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all morning planning brunch.
  • The goat cheese creates these creamy pockets of richness that keep every bite interesting.
  • You can make it once and eat it three different ways: warm for breakfast, room temperature for lunch, cold straight from the fridge at midnight.
02 -
  • Don't skip preheating the oven or overload your vegetables; wet vegetables release moisture that can make the frittata soggy instead of custardy.
  • The frittata will continue cooking slightly after you remove it from the oven, so pull it out when the center is just barely set rather than completely firm.
03 -
  • Room temperature eggs and milk combine more smoothly with less whisking, creating a more tender final texture than cold ingredients.
  • If your skillet isn't oven-safe, cook the frittata completely on the stovetop over low heat covered with a lid, which takes about 12 to 15 minutes instead of baking, and watch it carefully to avoid burning the bottom.
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