Spring Veggie Frittata Asparagus (Printable)

Fluffy dish featuring asparagus, zucchini, spinach, and creamy goat cheese in a light, savory base.

# 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 tablespoons grated Parmesan cheese

→ Herbs & Spices

10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Other

14 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat your oven to 375°F.
02 - In a large oven-safe skillet, heat olive oil over medium heat.
03 - Add asparagus and zucchini; cook for 3-4 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.
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 3-4 minutes until the edges start to set.
08 - Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is set and puffed.
09 - Let the frittata cool for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • Light and fluffy texture with a perfectly golden top
  • Packed with nutritious spring vegetables and protein-rich eggs
  • Naturally gluten-free and vegetarian-friendly
  • Ready in just 40 minutes from start to finish
  • Works beautifully for brunch, lunch, or dinner
  • Easy to customize with your favorite seasonal vegetables
02 -
  • Use a well-seasoned or non-stick oven-safe skillet to prevent sticking
  • Don't overcook the vegetables—they'll continue cooking in the oven
  • Test doneness by gently shaking the pan; the center should jiggle slightly but not be liquid
  • Let the frittata rest for 5 minutes before slicing for cleaner cuts
  • Double-check cheese labels for possible allergens if serving to guests with sensitivities
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