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Spring Vegetable Frittata

This vibrant spring vegetable frittata is made by whisking eggs with fresh seasonal vegetables like spinach, asparagus, and cherry tomatoes, then baking until set. The final dish has a fluffy, tender texture with a golden top and colorful mix of vegetables throughout, perfect for a hearty breakfast or light lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Spring
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs beaten
  • 1 cup fresh spinach roughly chopped
  • 1 bunch asparagus trimmed and chopped
  • 1 cup cherry tomatoes halved
  • 0.5 cup shredded cheese optional, such as feta or cheddar
  • 2 tbsp olive oil for sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Mixing bowl
  • Frying pan
  • Oven-safe baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk the eggs until smooth and slightly frothy. Season with a pinch of salt and pepper.
  2. Heat olive oil in a frying pan over medium heat until shimmering. Add the chopped asparagus and sauté for 3-4 minutes until tender but still crisp.
  3. Add the chopped spinach to the pan and cook for another 1-2 minutes until wilted. Stir in the halved cherry tomatoes and cook for a further minute. Remove from heat.
  4. Pour the beaten eggs into the bowl with seasonings, then fold in the sautéed vegetables and shredded cheese if using. Mix gently to combine everything evenly.
  5. Transfer the mixture into an oven-safe baking dish, spreading it out evenly. Place in the preheated oven and bake for 15-20 minutes until the top is golden and the eggs are fully set.
  6. Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm, garnished with extra herbs if desired.

Notes

Feel free to customize with your favorite spring vegetables or herbs. This dish is best enjoyed fresh but can be stored in the fridge for a day and reheated gently.