Spring Vegetable Frittata Herbs (Print Page)

A light frittata loaded with spring vegetables and fresh herbs, perfect for easy meals.

# What You Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup green peas, fresh or thawed if frozen
04 - 1/2 cup zucchini, diced
05 - 1/4 cup scallions, thinly sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or dairy-free alternative
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup grated Parmesan cheese

→ Herbs

10 - 2 tablespoons fresh chives, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped

→ Pantry & Seasonings

13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large oven-safe nonstick skillet over medium heat. Add asparagus, zucchini, and scallions. Sauté for 3–4 minutes until just tender.
03 - Add peas and spinach to the skillet. Cook for 1–2 minutes until spinach is wilted.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in chopped herbs, feta, and Parmesan cheese.
05 - Pour egg mixture over vegetables in skillet. Gently stir to distribute evenly. Cook on stovetop over medium-low heat for 2–3 minutes until edges begin to set.
06 - Transfer skillet to preheated oven. Bake for 15–18 minutes until frittata is puffed and set in center.
07 - Let cool for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • The way fresh herbs and creamy feta meld together makes every bite feel like spring on a plate
  • You can prep it in under 15 minutes then let the oven do the work while you sip coffee
  • Leftovers taste even better the next day for breakfast or lunch
02 -
  • Use a truly oven safe skillet or your handle will melt and ruin everything
  • Do not overcook the vegetables before adding eggs or they will become mushy
  • Letting the frittata rest is essential for clean slices and better texture
03 -
  • Check your pan handle is oven safe before starting or transfer to a baking dish
  • The frittata is done when the center jiggles slightly like gelatin not liquid
  • Fresh herbs really do make a significant difference here

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