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Fluffy Spring Frittata Recipe with Fresh Seasonal Vegetables

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A light, fluffy frittata packed with fresh spring vegetables, perfect for quick breakfasts, brunches, or light dinners. This recipe is easy, adaptable, and celebrates seasonal produce with a tender, airy texture.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 1 cup asparagus tips, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup zucchini, thinly sliced
  • 1/2 cup fresh baby spinach, roughly chopped
  • 1/4 cup green peas (frozen or fresh)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded mozzarella or feta cheese (optional)
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • Pinch of red pepper flakes or smoked paprika (optional)
  • 2 tablespoons chopped fresh parsley or basil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and chop asparagus tips, halve cherry tomatoes, thinly slice zucchini, roughly chop spinach, and mince garlic and onion. Set aside.
  3. In a large mixing bowl, crack in 8 large eggs and add 1/4 cup whole milk or half-and-half. Whisk vigorously until pale yellow and slightly frothy.
  4. Season the egg mixture with salt, pepper, and optional red pepper flakes or smoked paprika. Mix gently but thoroughly.
  5. Heat 2 tablespoons olive oil or butter in an oven-safe skillet over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 3 minutes.
  6. Add asparagus, zucchini, and peas; sauté for 4-5 minutes until tender but still vibrant.
  7. Add spinach and cherry tomatoes; cook for 1-2 minutes until spinach wilts slightly. Adjust seasoning if needed.
  8. Pour the egg mixture evenly over the veggies in the skillet. Sprinkle shredded cheese and fresh herbs on top. Gently shake the pan to level.
  9. Cook on stovetop over medium-low heat for 3-4 minutes until edges start setting without browning.
  10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until puffed, golden, and set in the center (toothpick should come out clean).
  11. Remove skillet carefully using oven mitts and let the frittata rest for 5 minutes before slicing and serving.

Notes

Use room temperature eggs for best fluffiness. Whisk eggs well to incorporate air for a light texture. Avoid overbaking to prevent rubbery texture. Rest the frittata after baking to help it slice cleanly. If no oven-safe skillet is available, transfer veggies to a greased baking dish before adding eggs. Variations include adding cooked bacon or sausage, swapping cheese for nutritional yeast for vegan adaptation, or changing veggies seasonally.

Nutrition

Keywords: frittata, spring vegetables, easy breakfast, brunch recipe, healthy eggs, seasonal vegetables, quick meal, vegetarian option

Find it online: https://hungermind.com/fluffy-spring-frittata-recipe-with-fresh-seasonal-vegetables-easy-and-perfect/