Spring Veggie Frittata (Printable)

Fluffy frittata featuring spring vegetables, creamy goat cheese, and fresh herbs for a bright, savory dish.

# Components:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or heavy cream
08 - 4 oz goat cheese, crumbled
09 - 2 tablespoons grated Parmesan cheese

→ Herbs & Spices

10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Other

14 - 2 tablespoons olive oil

# Method:

01 - Preheat oven to 375°F
02 - Heat olive oil in a 10-12 inch oven-safe skillet over medium heat. Add asparagus and zucchini, cooking for 3-4 minutes until just tender
03 - Stir in spinach, cherry tomatoes, and green onions. Cook for 2 minutes until spinach wilts
04 - In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined
05 - Pour egg mixture evenly over vegetables in skillet. Sprinkle goat cheese, Parmesan, chives, and parsley over the top
06 - Cook on stovetop over medium heat for 3-4 minutes until edges begin to set
07 - Transfer skillet to preheated oven and bake for 12-15 minutes until center is set and puffed
08 - Remove from oven and let cool for 5 minutes before slicing and serving

# Expert Advice:

01 -
  • It's a meal that doesn't feel like you're being virtuous, even though it's loaded with vegetables and totally satisfying.
  • Once everything's sautéed, you just pour, scatter, and let the oven do the work—no constant stirring or fussing required.
  • Leftover slices taste just as good cold the next day, straight from the fridge with your morning coffee.
02 -
  • Your skillet absolutely must be oven-safe; if you try to bake it in one with a plastic handle, bad things happen—I learned this the embarrassing way.
  • Don't panic when it looks slightly jiggly in the center when you pull it out of the oven; it sets up as it cools and stays moist inside rather than becoming a dense slab.
03 -
  • Room-temperature eggs whisk more smoothly and incorporate air better, resulting in a fluffier frittata overall.
  • If your skillet doesn't have an oven-safe handle, wrap it with foil before baking to protect it from the heat and keep it from discoloring or warping.
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