Print

Fluffy Spring Vegetable Frittata with Fresh Herbs

fluffy spring vegetable frittata - featured image
Print Recipe

A quick, wholesome, and crowd-pleasing frittata packed with tender spring vegetables and fresh herbs, perfect for brunch or light dinners.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/4 cup (60 ml) milk or cream (whole milk preferred)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup peas, fresh or frozen
  • 1 medium leek, white and light green parts, thinly sliced
  • 2 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tsp tarragon, chopped (optional)
  • 2 tbsp olive oil or unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup (25 g) grated Parmesan or Pecorino Romano (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and trim asparagus; slice leeks thinly; chop herbs finely.
  3. Heat 2 tablespoons of olive oil or butter in your oven-safe skillet over medium heat. Add the leeks and cook for 3-4 minutes until softened and fragrant.
  4. Add asparagus pieces and cook for 5 minutes, stirring occasionally, until bright green and slightly tender.
  5. Sprinkle in peas and cook for another 2 minutes. Season with a pinch of salt and pepper. Remove skillet from heat.
  6. In a medium bowl, crack 6 large eggs. Add 1/4 cup (60 ml) milk, salt, and pepper. Whisk vigorously until the mixture is light, frothy, and well combined.
  7. Stir in chopped parsley, chives, and tarragon (if using). Fold in grated Parmesan if desired.
  8. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Gently stir once or twice to distribute veggies evenly.
  9. Place the skillet in the preheated oven. Bake for 15-18 minutes, or until the eggs are set but still slightly jiggly in the center.
  10. Remove from oven and let it rest for 5 minutes before slicing.

Notes

Use room temperature eggs for better fluffiness. If edges brown too quickly, cover loosely with foil halfway through baking. Let the frittata rest before slicing to hold its shape. Dried herbs can be used if fresh are unavailable, but add earlier in cooking. For dairy-free, substitute milk with almond or oat milk and omit cheese.

Nutrition

Keywords: frittata, spring vegetables, fresh herbs, easy brunch, healthy eggs, vegetarian, gluten-free

Find it online: https://atomicbite.com/fluffy-spring-vegetable-frittata-recipe-easy-homemade-with-fresh-herbs/