Healthy Easy Spring Veggie Frittata (Print View)

Vibrant frittata with fresh asparagus, spinach, cherry tomatoes, and herbs baked to golden perfection.

# Components:

→ 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 - Set oven to 375°F (190°C) and allow to fully preheat.
02 - In a 10-inch oven-safe skillet, heat olive oil over medium heat until shimmering.
03 - Add red onion and sauté for 2 minutes until softened and fragrant.
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are just tender.
05 - Stir in spinach and cherry tomatoes. Cook for 1 to 2 minutes until spinach wilts completely.
06 - In a medium bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes until well combined.
07 - Pour egg mixture evenly over 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 begin to set.
09 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until the center is set and the top is lightly golden.
10 - Remove from oven and let cool slightly. Slice into wedges and serve warm or at room temperature.

# Expert Advice:

01 -
  • Ready in 35 minutes total, which means you can surprise someone with a homemade brunch without spending your whole morning in the kitchen.
  • One skillet means less to wash, but somehow tastes like you fussed over it way more than you actually did.
  • It's genuinely flexible—use whatever vegetables are calling to you from your crisper drawer.
02 -
  • Don't overload your vegetables or the egg won't cook through before the top burns—this is the one lesson that costs you a frittata to learn, so take it from me.
  • An oven-safe skillet is not optional because you need to transfer it directly from stovetop to oven, and grabbing a hot metal handle is a memory you do not want.
03 -
  • Make sure your skillet is truly oven-safe by checking the handle—silicone or wood is safe, but pure metal handles will burn your hand, and trust me on this one.
  • If your oven runs hot, start checking at 8 minutes instead of waiting the full 12, because a slightly underdone frittata can always go back in, but an overcooked one is dry forever.
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