This gorgeous one-pan spring vegetable frittata is filled with the best greens of the season, smooth goat cheese, and fresh herbs. And sure, you can eat this for dinner and morning.
My go-to recipes for a quick but stunning meal are frittatas! Spring greens are the star of this nutritious, vegetable-heavy version, which also includes leeks and asparagus. Fresh herbs are sprinkled on top. It only takes a few minutes to saute the vegetables, add the beaten eggs, and bake the frittata until it is wonderfully fluffy. Frittatas are a terrific way to use up seasonal produce.
Once you've mastered the fundamental frittata recipe, you can have fun changing the vegetables to suit the occasion and the season. My smoked salmon and kale and butternut squash frittatas are two examples. These are scrumptious, nutritious dishes that may be eaten for brunch, lunch, supper, or even morning!
WHAT’S IN THIS SPRING VEGETABLE FRITTATA?
You'll also need a little cheese, some herbs, and a few spring veggies in addition to the standard egg frittata ingredients.
Like my previous frittata recipes, this one calls for 10 large eggs. So be sure to stock up on enough!
- Yogurt: Dairy-based or dairy-free yogurt of any kind can be used.
- Avocado Oil: Just a tiny bit of oil is needed to sauté the vegetables. Avocado oil is another option.
If you can locate thin asparagus, I recommend using it because it cooks more quickly and is bite-sized. Nevertheless, thick asparagus also works. Just divide each one in half before chopping.
Pick up a leek that is a good size and has a lot of the white and light green parts; those are the parts that can be used.
- Green peas: You may easily add frozen peas to this frittata. You have to adore how they dot the top, too!
- Spinach: Keeping with the green color scheme, a sizable bunch of baby spinach is perfect. But you may also use chard or kale.
I prefer using goat cheese in frittata recipes, but you can also use feta or omit it altogether if you're trying to avoid dairy.
- Dill and parsley are two extra-fresh and springlike herbs!
HOW TO MAKE A SPRING VEGETABLE FRITTATA
Hey one-pan frittata that is a breeze! To make your frittata, simply adhere to these easy steps.
Saute the vegetables. Sauté the leek for three to four minutes. After that, add the asparagus and cook for an additional 1-2 minutes. Add the frozen peas, baby spinach, salt, and pepper when those have finished cooking. Sauté for an additional one to two minutes.
This step is optional, but if you want a frittata that is incredibly beautiful and photogenic, remove one-third of the vegetables. Afterwards, you'll put this back on top of the eggs. Check out the video below for some advice on how to do this.
Create the egg concoction. The eggs, yogurt, salt, and pepper are all combined in a bowl. After that, add the mixture to the pan and cook it for two to three minutes.
The perfect bake. Next top with the additional sautéed vegetables, goat cheese, and bake for 15 to 20 minutes. After that, garnish it with some fresh herbs to give it a springtime feel!
WAYS TO SERVE VEGETABLE FRITTATA
Typically, I would eat this frittata by myself because it is so delicious. Yet, there are a few methods to make it a heartier lunch.
Include a side salad. Cucumber or massaged kale salad would make a delicious side dish to keep your meal light.
with traditional breakfast sides. Make it a complete morning extravaganza by adding crispy bacon and breakfast skillet potatoes!
FRITTATA STORAGE OPTIONS
You can always rely on frittatas if you need a dinner that reheats quickly. You can store them for meal preparation in the following ways.
Slice into separate pieces and place in airtight containers to store. For 3–4 days in the refrigerator, it will remain fresh.
To halt: Frittatas keep nicely in freezer-safe containers, which is good news! They can be kept for up to three months.
SPRING VEGETABLE FRITTATA
- 10 large eggs
- ½ cup yogurt, or dairy-free yogurt
- 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
- salt and pepper, to taste
- 4 ounces goat cheese, or feta/other cheese
- Optional garnish: fresh dill, and parsley
- Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
- Then add the asparagus and saute another 1-2 minutes.
- Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove ⅓ of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
- In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
- Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
- Garnish with additional herbs before serving.
- I love my 10″ Staub pan for frittata recipes. It goes from the stovetop to the oven to the table!