Healthy Easy Spring Veggie (Printable Version)

Vibrant frittata with asparagus, spinach, cherry tomatoes, and fresh herbs for an easy healthy meal.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 375°F.
02 - In a large 10-inch oven-safe skillet, heat olive oil over medium heat.
03 - Add red onion and sauté for 2 minutes until softened.
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender.
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts.
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined.
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top.
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set.
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature.

# Expert Advice:

01 -
  • One skillet means you get to actually enjoy your breakfast instead of spending thirty minutes washing dishes.
  • It's protein-packed enough to keep you satisfied through lunch, but light enough that you won't feel sluggish.
  • The feta and fresh herbs elevate something so basic it feels a little fancy, but takes barely any effort.
  • It tastes just as good cold straight from the fridge as it does warm, which makes it perfect for unpredictable mornings.
02 -
  • Don't overcrowd your skillet with vegetables or they'll steam instead of soften nicely—I learned this by being ambitious with zucchini and ending up with watery eggs.
  • The frittata keeps cooking even after you pull it from the oven, so take it out when the center still looks just barely wet—it'll set as it cools and stay creamy instead of becoming rubbery.
03 -
  • Chop your vegetables while the skillet heats so everything moves quickly once you start cooking—this prevents the onion from browning too much while you're still prepping.
  • If your oven runs hot, start checking the frittata at nine minutes rather than waiting the full twelve—ovens are dramatic and every one is different.
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