Spring Veggie Frittata
Celebrate the vibrant flavors of the season with this Spring Veggie Frittata, a wholesome and colorful dish that's perfect for breakfast, brunch, or even a light dinner. Packed with fresh asparagus, tender zucchini, juicy cherry tomatoes, baby spinach, and fragrant scallions, this easy-to-make recipe highlights the best of spring produce. Fluffy eggs are whisked with a touch of milk and seasoned to perfection, then baked together with sautéed vegetables and topped with a golden layer of grated Parmesan cheese. Cooked in a single skillet and finished in the oven, this frittata is simple yet elegant, making it a go-to option for both busy weekdays and special occasions. Serve it warm with a crisp side salad or crusty bread for a complete, nutrient-rich meal that's as delicious as it is nourishing.
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup milk
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 2 scallions, thinly sliced
- 0.33 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.
Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.
Add the asparagus and cook for 2-3 minutes until it begins to soften.
Stir in the zucchini and cook for another 2 minutes.
Add the cherry tomatoes and scallions, cooking for 1-2 minutes until they just start to soften.
Stir in the baby spinach, cooking for about 1 minute until wilted.
Pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to spread the eggs and vegetables into an even layer.
Sprinkle the grated Parmesan cheese evenly over the top.
Let the frittata cook on the stovetop for 2-3 minutes, just until the edges begin to set.
Carefully transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed and set in the center.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1520 mg | 507% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.0 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 724 mg | 56% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
