Spring Vegetable Frittata Herbs

The first time I made this frittata was on a rainy Sunday when my farmers market haul turned into something magical. I had bought way too many spring vegetables and needed to use them fast. My kitchen smelled incredible as everything sizzled together. Now it is my go to for easy but impressive brunch.

Last month I served this at my book club and three people asked for the recipe before dessert was even served. The conversation kept circling back to how light yet satisfying it felt. One friend said it reminded her of meals she had in Tuscany. That kind of reaction never gets old.

Ingredients

• Asparagus: Choose thin spears that snap cleanly when bent, they will cook more evenly and stay tender
• Baby spinach: Fresh spinach wilts beautifully without becoming watery like mature spinach can
• Green peas: Fresh peas from the pod are worth seeking out but frozen work perfectly fine
• Zucchini: Dice them small so they cook through without releasing too much moisture
• Scallions: Both white and green parts add mild onion flavor without overwhelming delicate spring vegetables
• Eggs: Room temperature eggs whisk up lighter and incorporate the milk more evenly
• Whole milk: Creates the silkiest custard though cream works for extra richness
• Feta cheese: Its tangy saltiness balances the sweetness of spring vegetables perfectly
• Parmesan cheese: Adds umami depth that makes the frittata feel more substantial
• Fresh herbs: The combination of chives parsley and dill brightens every bite with garden fresh flavor
• Olive oil: Use a good quality one since it carries the flavor of the vegetables
• Salt and pepper: Freshly ground black pepper makes a noticeable difference here

Instructions

Preheat the oven:

Set your oven to 375°F so it is ready when you are and heat the pan on the stove while you prep

Sauté the vegetables:

Heat olive oil in your oven safe skillet then cook asparagus zucchini and scallions until they start to soften and smell wonderful

Add the greens:

Toss in peas and spinach cooking just until the spinach collapses into silky ribbons

Whisk the eggs:

Beat eggs with milk salt and pepper until no streaks remain then fold in herbs and both cheeses

Combine and set edges:

Pour the egg mixture over the vegetables give everything a gentle stir and let it cook on the stove until the edges start to firm up

Finish in the oven:

Slide the skillet into the oven and bake until the center is set and the top is golden and puffed

Rest before serving:

Let the frittata cool for a few minutes so it slices cleanly and the flavors settle

Save

My neighbor Sarah came over unexpectedly while this was baking and ended up staying for dinner. We stood at the counter eating it straight from the pan with forks. Some meals create their own perfect moments.

Making It Your Own

I have discovered that this frittata template works with almost any vegetable combination. The technique stays the same while the ingredients change with the seasons. That flexibility keeps it interesting week after week.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Toast rubbed with garlic makes it more substantial for dinner. The leftovers pack perfectly for lunch the next day.

Wine Pairings

A chilled Sauvignon Blanc complements the fresh herbs and vegetables. Light rosé works wonderfully for brunch or outdoor meals. If you prefer red try a Pinot Noir with low tannins.

• Goat cheese makes an excellent substitute for feta if you prefer a milder taste
• Add leeks or artichoke hearts for even more spring flavor
• This serves four generously but six if you have sides

Save

There is something deeply satisfying about turning a pile of spring vegetables into such an elegant meal. Hope this becomes a regular in your kitchen too.

Recipe FAQs

→ Can I substitute the feta cheese?

Yes, goat cheese or ricotta make excellent substitutes and will alter the flavor profile slightly.

→ What vegetables work best in this dish?

Spring vegetables like asparagus, zucchini, peas, and spinach bring fresh flavors, but leeks or artichokes also work well.

→ How do I prevent the frittata from sticking to the pan?

Use a well-oiled oven-safe nonstick skillet to ensure easy release after cooking.

→ Is this suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but double-check any dairy alternatives if used.

→ How long should the frittata rest before serving?

Let it cool for about 5 minutes to firm up, making it easier to slice and serve.