Spring vegetable frittata makes a delicious breakfast, but it can be served at any time of the day. Full of yummy spring vegetables like asparagus, broccolini, peas, spinach, and leek, this spring vegetable frittata is packed with ingredients that are nutritious as they are delicious! This one-pan meal starts on the stove and moves to the oven, making for a hot meal and an easy clean-up. With a fluffy, creamy egg base, spring vegetable frittata is the perfect meal this season.
Why You'll Love Spring Vegetable Frittata
- Seasonal vegetables add freshness. Cooking with fresh, seasonal vegetables is one of the privileges that arrives with spring. Crisp asparagus and fresh broccolini bring earthy flavors into the frittata, creating a delicious eggy meal.
- It's quick and easy to make. Ready in under 35 minutes, this savory dish is the perfect breakfast or brunch meal. Similar to quiches (like Spinach and Feta Quiche), frittatas are delicious and healthy, but they take a lot more effort than frittatas. Without the crust, this frittata is easy to make, bake, and clean up after. For an even faster recipe, try 15-Minute Caprese Frittata.
- It has the best light and fluffy texture. The heavy cream in this spring vegetable frittata adds volume and air to the eggs, creating a wonderful light texture that surrounds the spring vegetables.
Ingredients
To make this delicious and easy spring vegetable frittata, you will need the following ingredients.
- olive oil - to sauté the vegetables in.
- scallions - you can substitute with leek or spring onions.
- asparagus - I recommend using the thin asparagus, as they are easier to cut into. You could use the larger ones but since they are too heavy, they may sink to the bottom of the frittata and not be as visible on top.
- broccolini
- peas - I used frozen peas as they are super easy and convenient.
- baby spinach
- eggs
- heavy cream
- paprika
- salt and pepper
- feta cheese - you can also use goat cheese, or leave out the cheese for a dairy-free option.
- fresh basil - optional, for serving on top. You could substitute with whatever fresh herbs that you have. Dill, oregano, and parsley are some other great options.
You will also need measuring cups and spoons and a large 10 to 12-inch oven-safe skillet. I used my 12-inch cast-iron skillet.
How to Make the Best Spring Vegetable Frittata
- Cook the vegetables. In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant, about 1 minute. Add asparagus and broccolini and stir well to cook until tender, about 2-3 minutes. Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.
- Prepare the egg mixture. In a large mixing bowl, whisk together eggs and cream until smooth. Season with salt. Pour the egg mixture into the skillet and gently shake to distribute. Sprinkle feta cheese evenly on top.
- Bake. Bake in a 400 F preheated oven for 20 minutes until completely set. Let the frittata rest for 5-10 minutes to stabilize since it will puff up fresh out of the oven.
- Serve. Garnish with basil and extra feta on top, if desired. Slice and serve.
How to Serve Vegetable Frittata
Serve this delicious spring vegetable frittata with a fresh spring salad on the side, such as a Chopped Asparagus Salad, Lemon Kale Salad, Arugula and Roasted Carrot Salad, or Greek Salad. Or serve it as part of an epic brunch spread with your other favourite breakfast dishes including Old Fashioned Pancakes, Triple Berry French Toast, and Poached Eggs. I always include this one when preparing Mother's Day Brunch.
Storing and Reheating Instructions
- How to store: Keep leftover spring vegetable frittata in the fridge for up to 3 days in an airtight container or wrapped tightly in foil. Allow it to cool completely before storing. You can eat leftover frittata straight out of the fridge cold or reheat until warm or hot in either the microwave or the oven
- How to reheat: Cover frittata in tin foil with enough room to air to circulate. Heat in a 350F preheated oven for 15-20 minutes or until it reached the desired temperature. You can also reheat in the microwave on a low setting in 20-second increments until the frittata reaches the desired temperature.
More Spring Recipes
- Roasted Asparagus with Poached Eggs
- Roasted Spring Vegetables
- Asparagus Tart
- Honey Roasted Carrots
- Chopped Asparagus Salad
- Spring Vegetable Stir Fry
- Lemon Asparagus Soup with Parmesan
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Recipe
Spring Vegetable Frittata
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons scallions (or leek), finely chopped
- 1 cup thin asparagus, trimmed and cut into 1-inch pieces
- 1 bunch broccolini
- 1 cup frozen peas
- 1 cup baby spinach
- ¼ teaspoon ground black pepper
- 1 teaspoon paprika
- 8 large eggs
- ½ cup heavy cream
- 1 teaspoon salt
- ¼ cup feta cheese (or goat cheese), crumbled
- fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 400F.
- In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant, about 1 minute.
- Add asparagus and broccolini and stir well to cook until tender, about 2-3 minutes.
- Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.
- In a large mixing bowl, whisk together eggs and cream until smooth. Season with salt. Pour the egg mixture into the skillet and gently shake to distribute. Sprinkle feta cheese evenly on top.
- Bake for 20 minutes until completely set. Let the frittata rest for 5-10 minutes to stabilize since it will puff up fresh out of the oven.
- Garnish with basil and extra feta on top, if desired. Slice and serve.
Notes
How to store: Keep leftover spring vegetable frittata in the fridge for up to 3 days in an airtight container or wrapped tightly in foil. Allow it to cool completely before storing. You can eat leftover frittata straight out of the fridge cold or reheat until warm or hot in either the microwave or the oven
How to reheat: Cover frittata in tin foil with enough room to air to circulate. Heat in a 350F preheated oven for 15-20 minutes or until it reached the desired temperature. You can also reheat in the microwave on a low setting in 20-second increments until the frittata reaches the desired temperature.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
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Joy Rankine says
Looking forward to cooking this for my friends on Wednesday, weather wet and cold in Western
Australia thank you so much looks delish
Joy xxx
Gina says
I will definitely be making this again! So delicious!
Sam Hu | Ahead of Thyme says
Yay! So happy you liked the recipe!
Lisalia says
Just wanted to pop on again and say how delicious this was for dinner tonight. We had lots of green veggies to use up before grocery shopping tomorrow. This was the perfect way to serve them up. So yummy and absolutely easy to make. Thanks for yet another awesome recipe!
Sam Hu | Ahead of Thyme says
Thank you so much Lisalia! This totally made my day!