Healthy Easy Spring Veggie Frittata (Printable)

Protein-rich dish with asparagus, spinach, cherry tomatoes, and feta in one pan, baked to perfection.

# 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 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 Suggestions:

01 -
  • It tastes fancy enough for brunch guests but comes together while your coffee is still hot.
  • One skillet means you're not staring at a sink full of dishes before you've even eaten.
  • Spring vegetables practically cook themselves once they hit the warm pan, leaving you free to breathe.
02 -
  • Don't skip cooking the vegetables first, even though it seems like an extra step; raw vegetables release water that makes the eggs soggy and extends the cooking time unpredictably.
  • The skillet must be oven-safe, which I learned the hard way when a plastic handle melted into my oven, and now I'm evangelical about checking before you start.
03 -
  • Don't crowd the pan with vegetables; if you have more than a cup total, you'll need to either use a larger skillet or cook some vegetables separately and add them afterward.
  • A frittata is even better the next day cold, so if you're not serving it immediately, let it cool completely and store it covered in the refrigerator for up to three days.
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