Healthy Easy Spring Veggie Frittata (Printer-Friendly)

Protein-packed frittata with asparagus, spinach, tomatoes, and feta cheese in one pan.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# Step-by-Step Guide:

01 - Heat oven to 375°F.
02 - In a 10-inch oven-safe skillet, heat olive oil over medium heat.
03 - Add red onion and sauté for 2 minutes until softened.
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender.
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts.
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined.
07 - Pour egg mixture evenly over vegetables in skillet. Sprinkle feta cheese, parsley, and chives over the top.
08 - Cook on stovetop for 2 to 3 minutes until edges start to set.
09 - Transfer skillet to oven and bake for 10 to 12 minutes, or until center is set and top is lightly golden.
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It's genuinely foolproof, even when you're half-asleep on a Sunday morning and just want something nourishing.
  • One skillet means you're not drowning in dishes while everyone's asking when breakfast will be ready.
  • The vegetables taste fresh and bright instead of cooked to oblivion, which changes everything.
02 -
  • Don't skip the stovetop cooking of your vegetables, because the frittata time in the oven isn't long enough to properly soften raw asparagus and zucchini.
  • The eggs will continue cooking from residual heat even after you pull it from the oven, so don't overbake or you'll end up with a rubbery texture that nobody wants.
03 -
  • Use an oven-safe skillet with a metal handle, because ceramic handles won't thank you when they hit a 375-degree oven.
  • If your skillet doesn't feel oven-safe, you can finish cooking the frittata on the stovetop under the broiler for a couple of minutes, though the oven method gives you more even cooking and a gentler golden top.
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