Spring Vegetable Frittata Herbs (Printable Version)

Fluffy, light frittata with asparagus, spinach, peas, and fresh herbs; perfect for a quick wholesome meal.

# 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 green peas, fresh or thawed if frozen
04 - 1/2 cup zucchini, diced
05 - 1/4 cup scallions, thinly sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or dairy-free alternative
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup grated Parmesan cheese

→ Herbs

10 - 2 tablespoons fresh chives, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped

→ Pantry & Seasonings

13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat your oven to 375°F.
02 - In a large oven-safe nonstick skillet, heat olive oil over medium heat. Add the asparagus, zucchini, and scallions. Sauté for 3–4 minutes until just tender.
03 - Add the peas and spinach, and cook for another 1–2 minutes until the spinach is wilted.
04 - In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped herbs, feta, and Parmesan cheese.
05 - Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the vegetables evenly.
06 - Cook on the stovetop over medium-low heat for 2–3 minutes, just until the edges begin to set.
07 - Transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until the frittata is puffed and set in the center.
08 - Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all weekend planning it
  • The leftovers are actually better, making tomorrow's lunch something to look forward to
  • Its endlessly adaptable based on whatever vegetables looked best at the market
02 -
  • Do not use a skillet with a plastic handle even briefly in the oven
  • The frittata will deflate slightly as it cools, which is completely normal
  • Overcooking makes eggs rubbery, so pull it out when just barely set in the center
03 -
  • Use a 10 to 12 inch skillet for the perfect thickness and cooking time
  • Let vegetables cool slightly before adding eggs so they dont scramble on contact

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