Spring Veggie Frittata Asparagus (Print Version)

Fluffy frittata loaded with asparagus, spinach, goat cheese, and fresh herbs for a light, flavorful meal.

# 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 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

# Directions:

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.
06 - Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.
07 - Cook on the stove for 3 to 4 minutes until the edges start to set.
08 - Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is set and puffed.
09 - Let the frittata cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • Naturally vegetarian and gluten-free, making it perfect for diverse dietary needs
  • Packed with spring vegetables that provide vitamins, minerals, and fresh flavor
  • Quick enough for a weekday breakfast yet impressive enough for weekend entertaining
  • One-pan simplicity means minimal cleanup after cooking
  • Delicious served warm, at room temperature, or even cold from the fridge
02 -
  • Use a well-seasoned cast-iron or non-stick oven-safe skillet to prevent sticking
  • Don't overcook the vegetables in the initial sauté—they'll continue cooking in the oven
  • Check doneness by gently shaking the pan; the center should jiggle slightly but not be liquid
  • For extra richness, use heavy cream instead of milk
  • Let eggs come to room temperature before whisking for a fluffier texture
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