Spring Vegetable Frittata
Apr 04, 2024
BY SARAH MASTRACCO
This Spring Vegetable Frittata is a colorful, nutritious, and versatile dish that's perfect for any meal. It's a fantastic way to incorporate a variety of seasonal vegetables into your diet. Here’s a healthy recipe that you can adapt based on what’s available or what you prefer.
SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
Ingredients:
- 8 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1/2 cup grated or crumbled cheese (such as feta, goat cheese, or parmesan; optional)
- Kosher Salt, to taste
- Fresh ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh spinach or arugula
- 1/2 cup peas (fresh or frozen and thawed)
- Fresh tender herbs for garnish (such as basil, parsley, mint or chives)
- Dash hot sauce (optional topping)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C), position the rack in the middle position.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, and half of the cheese (if using). Season with salt and pepper. Set aside.
- Sauté Vegetables: In a 10-inch nonstick ovenproof skillet or cast iron pan, heat the olive oil over medium heat. Add the shallot and asparagus and sauté until asparagus is crisp-tender, about 3-4 minutes. Stir in the spinach or arugula and cook until wilted, about 1-2 minutes. Add the peas and cook for an additional minute. Season with salt and pepper to taste.
- Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Tilt the pan to ensure the eggs are evenly distributed. Sprinkle the remaining cheese on top. Let cook without stirring for about 2-3 minutes until the edges start to set. Transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the frittata is set and the top is slightly golden.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs. Slice and serve warm or at room temperature.
COOK'S NOTES:
- Vegetable Variations: Feel free to swap out any of the vegetables based on what’s fresh and available. Leeks, green onions, bell peppers, and zucchini also work well.
- Dairy-Free Option: To make this frittata dairy-free, you can omit the cheese and use a dairy-free milk alternative.
- Serving Suggestions: This frittata pairs beautifully with a simple salad or roasted potatoes for a complete meal. Add a dash of hot sauce for a little extra kick.
- Storage: Leftover frittata can be stored in the refrigerator for up to 3 days and is delicious served cold or reheated.
