When the weather gets warm, I can’t stop thinking about everything green! Those first tender asparagus spears and bright little peas make me so excited to put away the heavy winter casseroles. Honestly, if you want the easiest, most flavorful breakfast that tastes like springtime in one pan, you have to try this Spring Vegetable Frittata. I’m telling you, this one saved me last Tuesday when I thought we were completely out of ideas for a fast dinner. Eggs to the rescue! It’s so simple, but the fresh vegetables truly transform it.
Why This Spring Vegetable Frittata Is Your New Go-To Breakfast
I’ve tried a million egg bakes, trust me, but this one keeps pulling me back in. It’s reliable, which is key when you need a breakfast that actually works without hassle! Forget complicated layers or fussy techniques; this is pure, honest sunshine in a skillet.
- It’s incredibly fast—seriously, under 30 minutes total time!
- It uses whatever beautiful spring greens you have on hand. Versatility is everything.
- The combination with Swiss cheese melts up perfectly without getting greasy.
If you want to get better results even with simple baking, checking out my general tips on baking success really helps, even for something as simple as eggs!
Essential Ingredients for Your Spring Vegetable Frittata
This is where the magic starts! You only need a handful of things to make this frittata sing, but choosing the freshest vegetables makes all the difference. When you use ingredients that taste like they just came from the garden, your whole dish elevates itself. Here is exactly what you need for four generous servings.
- Six large eggs – don’t skimp here!
- A splash of liquid: 1/4 cup milk of your choice.
- One tablespoon of good olive oil for sautéing.
- About 1/2 cup of asparagus spears, chopped nicely.
- 1/2 cup frozen peas, thawed—yes, thawed! Not frozen straight from the bag.
- A little wake-up call: 1/4 cup chopped green onions.
- 1/4 cup shredded Swiss cheese.
- Salt and black pepper—always season your eggs, please!
Ingredient Notes and Substitutions for the Spring Vegetable Frittata
If you don’t have Swiss, don’t worry! Gruyere cheese is a fantastic stand-in; it melts beautifully, just like Swiss, giving you that nutty depth. And remember, the veggies are flexible! If you see beautiful fresh snap peas or little bits of kale, throw them in instead of the peas or asparagus. The goal is springtime flavor!
Now for my one big pro tip on eggs: If you want the fluffiest result, ensure your eggs are at room temperature before you whisk them. It helps them incorporate air better. If you’re out of milk, you could try a splash of buttermilk for a nice tanginess! If you want to know more about making swaps like that, I’ve got a good guide on buttermilk substitutes.
Step-by-Step Instructions for Making the Perfect Spring Vegetable Frittata
Getting this Spring Vegetable Frittata right is all about timing and getting things hot at the right moment! Don’t panic about the oven transfer; it’s much easier than it sounds. Just make sure whatever skillet you use is safe to go from the stovetop right into that 375-degree heat. We are layering flavors beautifully here.
Preparing the Base and Vegetables for Your Spring Vegetable Frittata
First things first, get that oven preheating to 375°F while you work. In a bowl, whisk up your six eggs with the milk—give them a good vigorous whisk until they look totally uniform, and remember to season them well with salt and pepper. Now, heat that tablespoon of olive oil in your oven-safe skillet over medium heat.
Toss in your chopped asparagus bits. You only want to cook these for about 3 minutes until they just start to get that nice bright green color and are slightly tender. Then, stir in the thawed peas and the green onions and cook them for just one more minute to warm them through. You don’t want these vegetables to get soft now; they need to hold up in the oven!
Finishing and Baking the Spring Vegetable Frittata
Time for the eggs! Gently pour that whisked egg mixture right over the vegetables taking up space in your skillet. Spread the cheese evenly on top—this is the best part! Now, leave it on the stovetop for about 5 minutes. You’ll see the edges of the egg start to firm up and set. That’s your cue to move it carefully into the oven.
Bake for maybe 12 to 15 minutes. How do you know it’s done? The center should look set, not jiggly, and just lightly golden on top. If you want to try cooking asparagus separately before adding it, I love how quickly it comes out in the air fryer! You can check out my technique for perfect air fryer asparagus.
Once it’s out, let it sit for five minutes before slicing. It keeps cooking just a tiny bit on the residual heat, so this resting time is crucial for a clean slice!
Tips for an Expert-Level Spring Vegetable Frittata
Even though this recipe is super easy, a few little tricks can take your Spring Vegetable Frittata from good to absolutely fantastic! Think of these as the secrets I learned after burning the first couple of batches when I was first starting out!
First, that skillet matters! You absolutely need a good quality, completely non-stick, oven-safe skillet. If you try to cook the edges on the stove and then transfer a sticky pan, you’re going to have a terrible time slicing it later. Don’t risk it!
Second, when you whisk those eggs? Don’t go crazy! Over-whisking incorporates too much air, and when it gets hot, it collapses, leaving you with rubbery flat eggs. Just whisk until the yolks and whites are combined and uniform, maybe a little frothy on top—that’s it.
Finally, forget the toothpick test sometimes. For a frittata, I look for the visual cue: the center should no longer have that watery wobble, and the cheese should be bubbly but not brown. If you’re still nervous about timing that bake, looking into general baking methodology techniques can help you trust your instincts more in the kitchen.
Variations on the Classic Spring Vegetable Frittata
The beauty of this recipe is how much it adapts to whatever you have hanging out in the fridge! Since we love spring flavors, I often swap out the standard asparagus for handfuls of fresh spinach—it wilts down perfectly in that tiny bit of stovetop cooking time.
Mushrooms are always welcome too; just dice them small and let them release their water as they cook with the asparagus. When it comes to cheese, feel free to mix it up. I’ve used sharp cheddar for a bit more punch, or even dollops of creamy goat cheese sprinkled on top before it goes into the oven. It gives it a fancier brunch feel without any extra work!
Serving Suggestions for Your Spring Vegetable Frittata
This gorgeous, cheesy egg bake is fantastic all on its own, but I love serving it with something bright and crunchy right next to it. For breakfast, a slice is amazing with just a side of fresh fruit. If you are having it for a lighter lunch, you definitely need some texture contrast.
I usually whip up a super simple little side salad—maybe some mixed greens with a sharp lemon vinaigrette. It cuts right through the richness of the eggs and cheese! Oh, and crusty sourdough toast is non-negotiable for mopping up any extra egg that might escape the plate. If you love easy, light sides, you have to check out my recipe for amazing cucumber tea sandwiches, which go perfectly with this!
Storage and Reheating Instructions for Leftover Spring Vegetable Frittata
Everyone loves having leftovers of this frittata because it makes for such an incredibly fast work lunch! Once the frittata has cooled down completely—and I mean completely, or you risk condensation making it soggy—slice it up.
Store the slices in an airtight container in the fridge. They hold up really nicely for about three to four days, which is perfect for an easy breakfast grab-and-go situation. When you reheat, please skip the microwave if you can! That thing makes eggs instantly rubbery.
To keep the texture nice and tender—since we worked so hard on that fluffy base—pop a slice onto a baking sheet and warm it in a 325-degree oven for about 8 to 10 minutes. It crisps up the edges just perfectly!
Frequently Asked Questions About the Spring Vegetable Frittata
I always get so many questions after people try this recipe for the first time because they can’t believe how simple an easy breakfast can taste this good! Here are the things I hear most often when talking about this amazing egg bake.
Can I make this ahead of time?
You absolutely can! This is one of my favorite meal-prep recipes. You can assemble the vegetables and cheese into the skillet (with the raw egg mixture poured over, unbaked), cover it tightly, and put the whole thing in the fridge for up to a day. Just add 5 to 7 extra minutes to your baking time if it’s cooking straight from the cold.
What is the best kind of pan to use for this frittata?
I already preached about this, but I’ll say it again because it’s crucial: You need an oven-safe skillet. A 10-inch cast iron skillet is my favorite choice because it holds heat so well and transfers heat evenly. If all you have is a standard non-stick pan, just double-check that the handle is metal or oven-safe plastic rated for 375 degrees!
Can I add meat to the Spring Vegetable Frittata?
Oh yes! If you want to add some protein, just make sure it’s already cooked before you sauté your asparagus. Cooked crumbled sausage or half a cup of diced ham works perfectly. Add the cooked meat when you add the asparagus so everything gets nice and hot before the eggs go in.
My eggs always stick, how do I prevent that?
Sticking is the enemy of all frittata makers! Make sure you heat your olive oil until it shimmers slightly before adding the veggies—that initial sear helps create a barrier. Also, make sure you are generous when coating the bottom and sides of the pan with oil or butter beforehand. If you ever want more hands-on guidance on making perfect little egg portions, check out my healthy egg muffins guide!
Nutritional Estimates for This Spring Vegetable Frittata
Now, listen, I am a cook, not a registered dietitian! So please take this information as a general guide, not a strict scientific breakdown. These numbers are based on the standard ingredient amounts listed above, assuming four equal servings of this wonderful Spring Vegetable Frittata. Portion sizes matter a bunch!
- Serving Size: 1 slice
- Calories: 205
- Protein: 15g (That’s a great start to the day!)
- Fat: 14g
- Carbohydrates: 4g
- Sugar: 2g
- Cholesterol: 210mg
It packs a nice little protein punch thanks to those six eggs, which I absolutely love for keeping me full until lunchtime!
Print
Spring Vegetable Frittata
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple frittata featuring fresh spring vegetables.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus spears
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped green onions
- 1/4 cup shredded Swiss cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Whisk eggs and milk together in a bowl. Season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add asparagus and cook for 3 minutes until slightly tender.
- Stir in peas and green onions; cook for 1 minute.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle cheese evenly over the top.
- Cook on the stovetop until the edges set, about 5 minutes.
- Transfer the skillet to the preheated oven.
- Bake for 12 to 15 minutes, or until the center is set and lightly golden.
- Remove from the oven and let it cool for 5 minutes before slicing.
Notes
- You can substitute Gruyere cheese for Swiss cheese.
- Use any seasonal green vegetables you have available.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 205
- Sugar: 2
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 15
- Cholesterol: 210
Keywords: spring vegetable frittata, egg bake, asparagus, peas, easy breakfast, vegetarian