Spring Veggie Frittata Asparagus (Printable)

Fluffy eggs with asparagus, spinach, goat cheese, and fresh herbs, ideal for a light, flavorful dish.

# 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

# Directions:

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.

# Helpful Tips:

01 -
  • It's the kind of dish that looks elegant enough for company but honest enough to make on a Tuesday when you're too hungry to fuss.
  • Everything cooks in one skillet, which means less cleanup and more time savoring brunch with someone you enjoy.
02 -
  • The moment you see the edges setting on the stovetop, don't walk away—that's when you'll decide if the bottom is cooking too fast or just right, and you can lower the heat if needed.
  • Goat cheese melts beautifully in the oven, but if you stir it into the egg mixture beforehand, it breaks apart and disappears instead of creating those creamy pockets that make the frittata special.
03 -
  • Chop all your vegetables before you turn on the heat; frittatas move quickly once they start cooking, and fumbling with a knife while the pan is hot is a sure way to burn something.
  • If you have an oven thermometer, use it—ovens lie about their temperature constantly, and knowing the true heat helps you avoid rubbery eggs or an undercooked center.
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