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Spring Veggie Frittata 🌿🍳

A vibrant and nutritious Spring Veggie Frittata made with eggs, fresh asparagus, peas, spinach, and cheese. This one-pan dish is light, fluffy, and perfect for brunch, meal prep, or an easy spring dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • ½ cup milk or cream for extra richness
  • 1 cup chopped asparagus
  • ½ cup peas fresh or frozen
  • 1 cup fresh spinach
  • 1/2 cup shredded cheese cheddar, feta, or goat cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Sauté asparagus and peas in olive oil over medium heat for 3–4 minutes until just tender. Add spinach and cook until wilted.
  3. Whisk together eggs, milk, salt, and pepper in a bowl.
  4. Stir in the cheese and pour the mixture over the vegetables in the skillet.
  5. Cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven.
  6. Bake for 15–18 minutes or until the eggs are set and the top is lightly golden.
  7. 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.