Spring Veggie Frittata (Printable)

Fluffy frittata packed with spring vegetables, goat cheese, and herbs for a light meal.

# What you need:

→ 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 cream
08 - 4 ounces 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

# How to make it:

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

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can feed four people without burning yourself out.
  • Spring vegetables taste almost sweet in a frittata, especially when goat cheese adds a subtle tang that changes everything.
  • Once you nail this technique, you can swap vegetables with whatever looks good at the market that week.
02 -
  • Don't skip the stovetop cooking step; those 3 to 4 minutes prevent the bottom from staying rubbery while the top finishes cooking.
  • Ovens vary wildly, so start checking at 12 minutes rather than waiting the full 15; a slightly underdone center will continue cooking as it rests and firms up perfectly.
03 -
  • If your skillet isn't oven-safe, sauté everything as directed, then transfer to a buttered baking dish before adding the egg mixture and finishing in the oven.
  • Bring eggs to room temperature before whisking so they incorporate more smoothly and cook more evenly in the frittata.
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