Healthy Easy Spring Veggie Frittata (Printable Version)

Vibrant frittata with asparagus, spinach, cherry tomatoes, and herbs baked to golden perfection.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 375°F.
02 - In a 10-inch oven-safe skillet, heat olive oil over medium heat.
03 - Add red onion and sauté for 2 minutes until softened.
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender.
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts.
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined.
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top.
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set.
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in 35 minutes total, making weekday brunch or dinner feel effortless.
  • One pan means you skip the cleanup stress and actually enjoy the meal.
  • It tastes just as good at room temperature, so leftovers aren't a consolation prize.
02 -
  • Not all skillet handles are oven-safe, so check before you toss yours in the oven. I learned this the hard way when I grabbed a wooden handle bare-handed and immediately regretted it.
  • The frittata continues cooking slightly after it comes out of the oven, so don't overbake it or you'll end up with a dry center. It's better to pull it out when the middle still has just a tiny wobble.
03 -
  • Use an oven-safe skillet with a metal handle, which you can confirm by looking for metal all the way across the handle without plastic or wood.
  • If you don't have an oven-safe skillet, you can cook the vegetable mixture in a regular skillet, then transfer everything to a baking dish before pouring in the eggs.
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