Healthy Easy Spring Veggie Frittata (Printable)

Vibrant, protein-rich frittata featuring fresh asparagus, spinach, tomatoes, and feta cheese with herbs.

# Ingredient List:

→ 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

# Directions:

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's ready in under 40 minutes, which means you can actually feed people without stress.
  • One pan means less cleanup and more time enjoying breakfast with whoever matters.
  • Packed with protein and vegetables, so you'll actually feel full and energized.
  • Tastes just as good cold from the fridge as it does warm, making leftovers a genuine gift.
02 -
  • The frittata will keep cooking after it comes out of the oven, so stopping it when the center still looks slightly underdone is actually the right move.
  • If your skillet isn't oven-safe, finish it under the broiler for a minute or two, but watch it closely because it can go from golden to burnt in seconds.
03 -
  • Don't let your vegetables get too soft on the stovetop because they'll continue softening in the oven and you want them to hold their shape and brightness.
  • If your oven runs hot or cold, start checking at the 8-minute mark rather than waiting the full 12 because ovens vary wildly and you want that perfect barely-set center.
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