Spring Veggie Frittata Asparagus (Printable Version)

A light, vegetable-packed dish with tender asparagus and creamy goat cheese for a fresh, flavorful meal.

# The Ingredients 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 ounces 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

# Step-by-Step Instructions:

01 - Set 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.

# Additional Tips::

01 -
  • It comes together in under 45 minutes, which means brunch or dinner without the stress.
  • Goat cheese melts into the eggs in unexpected pockets of creaminess that make each bite feel indulgent.
  • You can use whatever vegetables you have on hand, so it's endlessly forgiving and never boring.
02 -
  • Don't skip the resting time—I learned this when I cut into a frittata too eagerly and ended up with scrambled eggs on a plate instead of elegant slices.
  • An oven-safe skillet is non-negotiable; if your handle isn't oven-safe, wrap it in foil before sliding the pan into the oven.
03 -
  • Prep all your vegetables before you start cooking so once the pan heats up, you're moving quickly and nothing sits around getting watery.
  • If your frittata is browning too quickly on top but the center isn't set, cover it loosely with foil for the last few minutes of baking.
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