Healthy Easy Spring Veggie Frittata (Print Version)

Vibrant spring vegetables and fresh herbs combined in a protein-rich frittata for any meal occasion.

# 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.
02 - In a 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 Advice:

01 -
  • Ready in 35 minutes, which means you can go from idea to eating before brunch guests finish their coffee.
  • One skillet means you're not drowning in dishes, just a simple soak and rinse.
  • Tastes just as good cold from the fridge the next day, perfect for when meal prep actually matters.
  • The feta adds brightness without heaviness, making it feel indulgent but genuinely nourishing.
02 -
  • Don't overcrowd the pan with vegetables or the eggs will take forever to set and the veggies will release too much water, making it watery instead of custardy.
  • The frittata continues cooking slightly as it cools, so pull it from the oven when it's still just barely soft in the very center—you'll thank yourself for that tender bite.
03 -
  • If your frittata cracks on top, it's likely the oven was too hot or you cooked it too long—aim for that barely set center and it'll be perfect every time.
  • Use an oven-safe skillet with a metal handle, or wrap a silicone handle cover around a wooden or plastic handle before transferring to the oven to avoid melting disasters.
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