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Fluffy Spring Vegetable Frittata

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This fluffy spring vegetable frittata is a comforting, veggie-packed brunch classic featuring eggs, cheese, and a medley of fresh spring vegetables and herbs. It’s quick, easy, and perfect for gatherings or meal prep.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup heavy cream or whole milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup sweet bell pepper, diced (red, yellow, or orange)
  • 1/2 cup zucchini, diced
  • 1/2 cup leeks, thinly sliced (white and light green parts only)
  • 1/4 cup baby spinach, roughly chopped
  • 1/4 cup peas (fresh or frozen, optional)
  • 3/4 cup shredded Gruyère, Swiss, or sharp cheddar cheese
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh dill or basil
  • 2 tablespoons olive oil or unsalted butter (for sautéing veggies)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash and dry all vegetables. Dice bell pepper and zucchini, slice leeks, trim asparagus, and chop spinach and herbs.
  3. Heat olive oil or butter in a 10-inch oven-safe skillet over medium heat. Sauté leeks and bell peppers for 2 minutes until softened.
  4. Add asparagus and zucchini, cook another 2-3 minutes. Stir in spinach and peas (if using), cook until just wilted.
  5. Crack eggs into a mixing bowl. Add cream or milk, salt, and pepper. Whisk energetically until frothy and well combined.
  6. Lower heat to medium-low. Pour eggs evenly over sautéed veggies in the skillet.
  7. Sprinkle shredded cheese and crumbled feta/goat cheese over the top. Scatter fresh herbs across.
  8. Let the frittata cook gently, undisturbed, until edges start to set but center is still jiggly (2-3 minutes). Run a spatula around edges for a crispy crust.
  9. Transfer skillet to oven. Bake for 12-15 minutes, or until frittata puffs up and is golden on top. Center should be just set.
  10. Remove from oven and let sit for 5 minutes before slicing. Slice into wedges and serve warm.

Notes

For extra fluffiness, whisk eggs well and use full-fat dairy. Don’t overcook veggies; just sauté until bright and crisp. If your skillet isn’t oven-safe, transfer mixture to a greased baking dish. Customize with seasonal veggies or different cheeses. Frittata can be made ahead and reheated; leftovers store well in the fridge or freezer.

Nutrition

Keywords: frittata, spring vegetables, brunch, eggs, gluten-free, vegetarian, easy, cheese, oven-baked, healthy

Find it online: https://hungermind.com/fluffy-spring-vegetable-frittata-recipe-perfect-for-brunch/