Spring Vegetable Frittata
Spring vegetable frittata is a fresh, simple egg bake packed with seasonal vegetables like asparagus, peas, spinach, and leek, finished with salty feta.
Ingredients
- 10 eggs
- 1 cup milk
- 1 tablespoon olive oil
- 1 leek, sliced
- 8 ounces asparagus, sliced
- 2 cups fresh baby spinach
- 1 cup peas
- ½ cup feta cheese crumbles
Instructions
- Preheat the oven to 375°F.
- In a bowl, whisk together the eggs and milk until smooth.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced leek and cook until softened.
- Add the asparagus and cook for a few minutes until it turns bright green.
- Stir in the spinach and peas and cook just until the spinach wilts.
- Pour the egg mixture into the skillet and stir gently to evenly distribute the vegetables.
- Sprinkle the feta over the top.
- Cook for 2 to 3 minutes, just until the edges begin to set, then transfer the skillet to the oven.
- Bake for 20 minutes, or until the center is set. Let rest a few minutes, then slice and serve.
Nutrition
Notes
- Cook the vegetables first: Sautéing the leek and asparagus before adding eggs prevents a watery frittata and builds better flavor.
- Do not overcook the peas: Add peas near the end so they stay bright and do not turn dull.
- Sprinkle feta on top: Adding feta at the end gives you a salty bite throughout and a better finish.
- Pull when just set: The frittata will continue to firm up as it rests, so do not wait until it looks dry.
- Let it rest: Resting for a few minutes makes it easier to slice cleanly.
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