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Spring Vegetable Frittata Recipe

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4 from 36 reviews

A vibrant and delicious Spring Vegetable Frittata featuring fresh asparagus, peas, spinach, and creamy goat cheese. This recipe combines sautéing and baking techniques to create a flavorful, protein-rich dish perfect for breakfast, brunch, or a light dinner.

Ingredients

Egg Mixture

  • 10 large eggs
  • ½ cup yogurt (or dairy-free yogurt)
  • Salt and pepper to taste

Vegetables

  • 2 tablespoons olive oil
  • 1 leek (white and light green parts chopped)
  • ½ pound thin asparagus (trimmed and cut into ½-inch pieces)
  • 1 cup frozen peas
  • 1 cup (packed) baby spinach

Cheese and Garnish

  • 4 ounces goat cheese (or feta/other cheese)
  • Optional garnish: fresh dill and parsley

Instructions

  1. Preheat and Sauté Leeks: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped leek and sauté for 3-4 minutes until softened and fragrant.
  2. Add Asparagus: Add the trimmed and cut asparagus pieces to the skillet. Sauté for another 1-2 minutes to start cooking the asparagus.
  3. Add Peas and Spinach: Stir in the frozen peas, baby spinach, and season with salt and pepper. Continue sautéing for 1-2 minutes until the spinach wilts and peas are warmed through. Optionally, remove one-third of the vegetables to a plate to save for topping the frittata later. Spread the remaining vegetables evenly in the skillet.
  4. Prepare Egg Mixture: In a large bowl, whisk together the 10 eggs, ½ cup yogurt, and a pinch of salt and pepper until smooth and well combined.
  5. Cook Eggs on Stovetop: Pour the egg mixture over the vegetables in the skillet, making sure the veggies are evenly distributed. Cook on the stove over medium heat for 2-3 minutes to begin setting the eggs.
  6. Add Remaining Vegetables and Cheese: Arrange the reserved third of the vegetables on top of the partially set eggs. Dollop the 4 ounces of goat cheese evenly over the top.
  7. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and lightly golden on top.
  8. Garnish and Serve: Remove the frittata from the oven and garnish with fresh dill and parsley if desired. Slice and serve warm.

Notes

  • Use an oven-safe skillet, such as cast iron, to easily transfer from stove to oven.
  • You can substitute goat cheese with feta or any cheese of your preference.
  • For a dairy-free version, use dairy-free yogurt and cheese alternatives.
  • To make the frittata more visually appealing, remove some sautéed vegetables before adding eggs and use them as topping.
  • Serve with a light salad or crusty bread for a complete meal.

Find it online: https://justsosavory.com/spring-vegetable-frittata-recipe/