This Spring Vegetable Frittata is a fantastic way to use up some of those spring veggies and make a delicious, hearty meal. A frittata is a baked egg dish that can be served at any time of the day. Often referred to as a crustless quiche, this Italian favorite is similar to an omelet but is finished off in the oven. It’s packed with fresh produce, cheese, and sometimes meat, making it a perfect dish for breakfast, brunch, lunch, or dinner. It is incredibly easy to make, which makes it a great go-to dish!
This post contains affiliate links, which means I may earn a commission from qualifying purchases at no extra cost to you. See my full disclosure here.
Frittata vs. Quiche
While both frittatas and quiches are baked egg dishes, there are a few key differences. A quiche typically has a buttery, flaky crust and a creamy filling made with heavy cream and eggs. On the other hand, a frittata is crustless, making it a lighter option, and the filling is usually more egg-centric with a variety of mix-ins like vegetables, meats, and cheeses. The quiche is entirely baked in the oven while the frittata is partially baked on the stovetop and then finished in the oven.
Ingredients for Spring Vegetable Frittata
To make a delicious spring frittata, you’ll need the following ingredients:
- 10 large eggs
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1/2 cup green onions, chopped (I used garlic scapes since we had a bunch)
- 1 cup chopped asparagus
- Sea salt and black pepper to taste
- 1/2 cup cheese, crumbled (I used mozzarella)
- A sprinkle of fresh herbs for garnish (I used parsley and dill)
Seasonality of Frittata
One of the best things about making a frittata is its adaptability to different seasons. By using fresh, seasonal vegetables, you can create a frittata that highlights the best produce each time of the year. I like making it in the spring and summer because eggs are bountiful and this recipe uses a lot of them. Fresh produce like asparagus, green onions, leeks, and fresh herbs are in abundance in the spring, making this recipe a great way to celebrate the season.
How to Make a Spring Vegetable Frittata
- Prepare the Vegetables:
- Wash and chop all the vegetables. In a medium bowl, combine the green onions and asparagus. Feel free to add additional produce that you might have in your garden. We have a lot of greens right now, so I threw in some kale as well.
- Cook the Vegetables:
- Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the vegetables and sauté for about 5 minutes until they are tender. Season with sea salt, black pepper, and a pinch of salt.
- Make the Egg Mixture:
- In another medium bowl, whisk together the eggs and heavy cream until well combined. Add a pinch of salt and black pepper to taste.
- Combine and Cook:
- Pour the egg mixture over the sautéed vegetables in the skillet. Reduce the heat to medium and cook for about 2-3 minutes, gently stirring with a wooden spoon to combine everything evenly. Sprinkle the cheese evenly on top of the mixture.
- Bake the Frittata:
- Transfer the skillet to the oven and bake at 400°F for about 15 minutes, or until the frittata is set (no liquid) and the top is golden brown.
- Serve:
- Remove the frittata from the oven and let it cool for a few minutes. Garnish with a sprinkle of fresh herbs and serve warm or at room temperature. Enjoy it as a main dish with a green salad and a side of sourdough or as part of a bigger brunch spread.
How to Freeze Frittata
A frittata is a great way to meal prep for the week. Here’s how to freeze it:
- Cool Completely: Let the frittata cool completely at room temperature.
- Cut and Wrap: Cut the frittata into individual slices. Store each slice so that it doesn’t stick to the others. We don’t use plastic wrap, but if you do, that could work. Otherwise, store them in a longer, wider dish where the pieces can lay flat.
- Freeze: Freeze for up to 2 months.
FAQ
How to Reheat Frittata?
To reheat the frittata, take out the slices as you need them. Place a cast iron skillet on low and lightly butter the pan. Put frittata pieces into a warm skillet and cover until warmed through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 10 minutes.
How Long Does Frittata Last in the Fridge?
Leftover frittata can be stored in the fridge in an airtight container for up to 4 days. Make sure it’s completely cooled before storing it to maintain the best texture.
This spring vegetable frittata recipe is a great way to enjoy the fresh, earthy flavors of the season. Whether you’re preparing a Mother’s Day brunch, a weeknight dinner, or an easy breakfast, this dish is versatile and delicious. With easy clean-up and the ability to use different add-ins, you can make this recipe your own every time.
More Spring Recipes
Equipment
Ingredients
- 10 large eggs
- 1/2 cup heavy cream
- 2 Tbsp olive oil
- 1/2 cup cheese crumbled (I used mozzarella)
- 1/2 cup green onions chopped (I used garlic scapes since we had a bunch)
- 1 cup chopped asparagus
- Sea salt and black pepper to taste
- A sprinkle of fresh herbs for garnish I used parsley and dill
Instructions
- Preheat the oven to 400°F
- Wash and chop all the vegetables. In a medium bowl, combine the green onions and asparagus. Feel free to add additional produce that you might have in your garden. We have a lot of greens right now, so I threw in some kale as well.
- Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the vegetables and sauté for about 5 minutes until they are tender. Season with sea salt and black pepper.
- In another medium bowl, whisk together the eggs and heavy cream until well combined. Add a pinch of salt and black pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet. Reduce the heat to medium and cook for about 2-3 minutes, gently stirring with a wooden spoon to combine everything evenly. Sprinkle the cheese evenly on top of the mixture.
- Transfer the skillet to the oven and bake at 400°F (190°C) for about 15 minutes, or until the frittata is set (no liquid) and the top is golden brown.
- Remove the frittata from the oven and let it cool for a few minutes. Garnish with a sprinkle of fresh herbs and serve warm or at room temperature.
Leave a Reply