Spring Veggie Frittata (Printer-Friendly)

Fluffy frittata with spring vegetables, creamy goat cheese, and fresh herbs, ideal for a quick, wholesome meal.

# What You Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 4 oz goat cheese, crumbled
09 - 2 tbsp grated Parmesan cheese

→ Herbs & Spices

10 - 2 tbsp fresh chives, chopped
11 - 1 tbsp fresh parsley, chopped
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper

→ Oil

14 - 2 tbsp olive oil

# Steps:

01 - Preheat oven to 375°F (190°C).
02 - In a large oven-safe skillet, heat olive oil over medium heat.
03 - Add asparagus and zucchini; cook for 3 to 4 minutes until just tender.
04 - Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts.
05 - In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
06 - Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.
07 - Cook on the stove for 3 to 4 minutes until the edges start to set.
08 - Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is set and puffed.
09 - Let the frittata cool for 5 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It's one of those dishes that looks fancy enough for company but honest enough for a solo weeknight dinner.
  • The goat cheese melts into creamy pockets while the vegetables stay tender-crisp, creating texture that makes each bite interesting.
  • You can throw it together with whatever's in your crisper drawer, which means less food waste and more spontaneity in the kitchen.
02 -
  • An oven-safe skillet is non-negotiable here—if your handle isn't metal, wrap it in foil before it goes in the oven to prevent melting.
  • Don't overbake; the frittata keeps cooking slightly after it comes out, so removing it when the center is just barely set prevents it from becoming dry and rubbery.
03 -
  • Keep your oven door closed while baking; every peek lets heat escape and can cause the frittata to cook unevenly.
  • A frittata is done when the center barely jiggles and the edges have pulled away slightly from the pan—trust this over any exact timer.
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