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Spring Vegetable Frittata - A Bright, Easy Brunch Favorite

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 8 large eggs
  • 1/3 cup whole milk or half-and-half (for a richer texture)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup fresh or frozen peas (no need to thaw if small)
  • 1 small leek, white and light green parts only, thinly sliced (or 1/2 small onion)
  • 2 cloves garlic, minced
  • 3/4 cup crumbled feta (or goat cheese, or shredded Gruyère)
  • 2 tablespoons fresh herbs, chopped (dill, chives, parsley, or a mix)
  • 2 tablespoons olive oil (or butter)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Lemon zest from 1/2 lemon (optional, but brightens everything)

Instructions

  • Preheat the oven: Set your oven to 375°F (190°C). Use an oven-safe 10-inch skillet, preferably cast iron or stainless steel.
  • Prepare the egg mixture: In a large bowl, whisk the eggs, milk, salt, and pepper until smooth and slightly frothy. Stir in the herbs and lemon zest. Set aside.
  • Sauté the aromatics: Heat the olive oil in the skillet over medium. Add the leeks with a pinch of salt and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  • Cook the veggies: Add asparagus pieces and cook 3–4 minutes until they turn bright green and just tender. Stir in peas and spinach; cook 1–2 minutes until the spinach wilts. Taste and season lightly.
  • Add the cheese: Scatter half the feta over the vegetables in the skillet. Give the egg mixture one more whisk and pour it evenly over everything. Gently shake the pan to distribute.
  • Top and set: Sprinkle the remaining feta and a pinch of red pepper flakes over the top. Cook on the stovetop for 1–2 minutes without stirring, just until the edges begin to set.
  • Bake: Transfer the skillet to the oven and bake 10–14 minutes, until the center is just set and slightly jiggly. The top should look puffed and lightly golden.
  • Rest and serve: Let the frittata rest 5 minutes. Slice into wedges. Finish with extra herbs or a squeeze of lemon if you like.