Frittata with Spring Vegetables: Easy, Fresh & Full of Flavor
Looking for a light and satisfying dish that celebrates spring’s freshest flavours? This Frittata with Spring Vegetables is the perfect addition to your seasonal menu! 🍳🌱 Whether you’re hosting brunch, prepping for a quick weekday breakfast, or planning a picnic, this frittata delivers vibrant colour, nutrition, and taste all in one pan.
What makes this dish a favorite? It’s packed with tender spring vegetables like asparagus, peas, and baby spinach—lightly sautéed and folded into creamy, fluffy eggs. The addition of cheese brings richness and balance to each bite. It’s not only simple to make, but it’s also naturally gluten-free and customizable based on what’s in season or already in your fridge.
You don’t need any fancy equipment—just a reliable oven-safe skillet, a few staple ingredients, and about 30 minutes of your time. This dish is good for breakfast or dinner, hot or cold. Plus, it stores beautifully and makes a fantastic next-day lunch—just reheat or enjoy it cold on the go.
This spring vegetable frittata also pairs well with so many seasonal sides. Serve it with fresh fruit, a crisp salad, or even a slice of toasted sourdough for a satisfying and complete meal. You can also swap out veggies depending on availability—zucchini, mushrooms, leeks, or even cherry tomatoes make wonderful additions.
✨ Hosting Easter brunch? Pair this frittata with our Strawberry Spinach Salad with Balsamic Glaze or Mini Egg Cookies for a menu that’s colourful, crowd-pleasing, and undeniably springy. It’s the kind of recipe you’ll turn to again and again—easy, flavorful, and endlessly versatile.
Whether you’re planning a spring get-together or just want something healthy and homemade, this recipe delivers.
Let’s get cooking! 🌿
Spring Veggie Frittata 🌿🍳
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Sauté asparagus and peas in olive oil over medium heat for 3–4 minutes until just tender. Add spinach and cook until wilted.
- Whisk together eggs, milk, salt, and pepper in a bowl.
- Stir in the cheese and pour the mixture over the vegetables in the skillet.
- Cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven.
- Bake for 15–18 minutes or until the eggs are set and the top is lightly golden.
- Cool slightly, then slice and serve warm or at room temperature.
Notes
- Use seasonal veggies like zucchini or leeks for variety.
- Great for meal prep! Store leftovers in the fridge for up to 4 days.
- Recommended Nonstick Oven-Safe Skillet— Perfect for frittatas and one-pan meals.
