Spring Veggie Frittata Asparagus (Print Version)

Fluffy frittata packed with asparagus, fresh veggies, goat cheese, and herbs for an easy, flavorful dish.

# 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 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

→ Cooking Fat

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 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.

# Additional Tips::

01 -
  • It comes together in under an hour, making it perfect for those mornings when you want something that tastes like you've been cooking for ages.
  • The goat cheese melts into pockets of tanginess while the spring vegetables stay tender, creating layers of flavor that feel both light and satisfying.
  • You can eat it warm, room temperature, or even cold the next day, which means this dish actually gets better as it sits.
02 -
  • Don't skip preheating the oven or rush the stovetop cooking—these steps build the structure that gives your frittata its signature puff and tender texture.
  • If the edges start browning too quickly before the center sets, cover the skillet loosely with foil in the oven to protect them while the middle finishes cooking.
03 -
  • If you don't have an oven-safe skillet, finish cooking the frittata by transferring it to a baking dish after the initial stovetop minutes—it works just as well.
  • The secret to a frittata that doesn't dry out is pulling it from the oven when there's still a tiny bit of jiggle in the very center; carryover cooking finishes it as it cools.
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