Spring Vegetable and Herb Frittata
A fluffy baked frittata studded with tender spring vegetables and fresh herbs — an easy, endlessly adaptable dish for breakfast, brunch, or a light supper that celebrates the season's produce.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Oven-safe skillet
Mixing bowl
Whisk
- 8 large eggs
- 1/4 cup milk
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup peas, fresh or frozen
- 1 small onion, chopped
- 1/4 cup fresh herbs (chives, dill, parsley), chopped
- 1/2 cup crumbled feta or goat cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat the oven to 375F (190C). In an oven-safe skillet, heat the olive oil over medium heat and saute the asparagus and onion until just tender, about 5 minutes. Add the peas and cook 1 minute more.
In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in most of the fresh herbs.
Pour the egg mixture over the vegetables in the skillet and cook undisturbed for 2 to 3 minutes, until the edges just begin to set.
Transfer the skillet to the oven and bake for 15 to 18 minutes, until puffed and set in the center. Top with the remaining herbs and cheese, and serve warm or at room temperature.