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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. | aheadofthyme.com

Spring Vegetable Frittata


  • Author: Sam Hu | Ahead of Thyme
  • 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
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 cup feta cheese (or goat cheese), crumbled
  • fresh basil, chopped (for garnish)

Instructions

  1. Preheat oven to 400F.
  2. 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.
  3. Add asparagus and broccolini and stir well to cook until tender, about 2-3 minutes.
  4. Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.
  5. 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.
  6. 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.
  7. 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

Keywords: spring vegetable frittata, frittata with spring vegetables, easy frittata with vegetables, easy vegetable frittata, how to make a frittata