Spring Vegetable Frittata

Celebrate the vibrant flavors of the season with this Spring Vegetable Frittata, a savory egg-based dish packed with fresh, nutrient-rich produce. This recipe showcases crisp asparagus, tender zucchini, and earthy baby spinach, perfectly complemented by sweet bursts of cherry tomatoes and the tangy creaminess of crumbled feta cheese. It's all brought together with a light custard-like mixture of eggs and milk, seasoned simply with salt, pepper, and a sprinkle of fresh parsley. Ready in just 40 minutes, this frittata is baked to golden perfection in an oven-safe skillet, making it an easy one-pan meal ideal for brunch, lunch, or a light dinner. Serve it warm or at room temperature for a versatile dish that celebrates spring's bounty in every delicious bite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 large eggs
• 0.25 cups milk
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoons olive oil
• 1 cups (chopped) asparagus
• 1 small (sliced thinly) zucchini
• 1 cups (packed) baby spinach
• 2 stalks (chopped) green onions
• 0.5 cups (halved) cherry tomatoes
• 0.25 cups (crumbled) feta cheese
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 3

Heat the olive oil in an oven-safe, non-stick skillet (about 10 inches in diameter) over medium heat.

Step 4

Add the chopped asparagus and cook for 2-3 minutes until slightly tender.

Step 5

Stir in the sliced zucchini and cook for an additional 2-3 minutes.

Step 6

Add the baby spinach and green onions to the skillet, cooking until the spinach wilts, about 1-2 minutes.

Step 7

Distribute the halved cherry tomatoes evenly across the skillet.

Step 8

Pour the egg mixture over the vegetables, tilting the pan as needed to spread it evenly.

Step 9

Sprinkle the crumbled feta cheese and chopped parsley over the top.

Step 10

Allow the frittata to cook on the stovetop for 2-3 minutes, just until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden.

Step 12

Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing into wedges.

Step 13

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(447.6g)

Amount per serving	% Daily Value*
Calories	330.6

Total Fat 23.8g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 38.9mg	0%
Sodium 1712.7mg	0%
Total Carbohydrate 18.2g	0%
Dietary Fiber 6.8g	0%
Total Sugars 8.2g
Protein 13.7g	0%

Vitamin D 32.8IU	0%
Calcium 414.8mg	0%
Iron 7.0mg	0%
Potassium 713.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 16.0%

Carbs: 21.3%