Spring Vegetable Frittata with Fresh Herbs
This frittata turns asparagus, peas, and baby spinach into something special. The eggs get creamy from finishing in the oven, not the stovetop.
Fresh herbs make all the difference here. Don’t skip them.
Asparagus Needs This Head Start
Cut asparagus into inch-long pieces and sauté them first. They’re tougher than peas or spinach, so they need extra time to get tender. Start them in your skillet before adding the other vegetables. This prevents crunchy asparagus in your finished frittata.
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Why Oven Finishing Works Better
Moving the skillet to the oven sets the eggs evenly without constant stirring. The top gets golden while the bottom stays creamy. Your stovetop would overcook the bottom before the center firms up. Oven heat surrounds the entire pan.
Fresh Herbs Beat Dried Every Time
Chop parsley, chives, and dill right before mixing them in. Dried herbs taste dusty compared to fresh ones in eggs. Add half the herbs to the egg mixture, save the rest for sprinkling on top after cooking. This gives you layers of herb flavor.
Getting Perfect Doneness Every Time
- Shake the skillet gently before moving to oven – if the center jiggles like liquid, cook 1-2 minutes longer on stovetop first.
- Frozen peas work just as well as fresh and don’t need thawing – they’ll cook perfectly in the residual heat.
Frequently Asked Questions
Which vegetables can I substitute for the spring ones?
Try zucchini, bell peppers, or mushrooms. Just sauté harder vegetables first and add delicate ones like tomatoes at the end.
How long does leftover frittata keep?
Store covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or enjoy cold.
Do I need an oven-safe skillet?
Yes, the skillet goes directly from stovetop to oven. Cast iron or stainless steel with metal handles work best.
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Spring Vegetable Frittata with Fresh Herbs
Ingredients
Vegetables
Herbs
Cheese
Cooking
Aromatics
Seasoning
Equipment Needed
- 10-inch oven-safe skillet
- Large mixing bowl
- Whisk
Instructions
- Prepare egg mixture: Preheat oven to 375°F. Whisk eggs, milk, salt, and pepper in a large bowl until well combined.
- Sauté aromatics: Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add shallot and cook for 2 minutes until softened.
- Cook asparagus: Add asparagus to skillet and cook for 4-5 minutes, stirring occasionally, until bright green and slightly tender.
- Add remaining vegetables: Add garlic and peas to skillet, cook for 1 minute. Add spinach and cook until just wilted, about 1 minute more.
- Combine eggs and vegetables: Stir half of the chopped herbs and half of the Parmesan into the egg mixture. Pour over vegetables in skillet.
- Start cooking frittata: Cook on stovetop for 3-4 minutes without stirring, until edges begin to set. Sprinkle remaining cheese on top.
- Finish in oven: Transfer skillet to preheated oven and bake for 12-15 minutes, until center is just set and top is lightly golden.
- Rest and garnish: Remove from oven and sprinkle with remaining fresh herbs. Let cool for 5 minutes before slicing and serving.
Nutrition Facts
Per Serving (1 serving)
