Spring Veggie Frittata Asparagus (Print View)

A fluffy dish featuring asparagus, spinach, zucchini, and goat cheese with fresh herbs and vibrant flavors.

# What You'll 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 tbsp grated Parmesan cheese

→ Herbs & Spices

10 - 2 tbsp fresh chives, chopped
11 - 1 tbsp fresh parsley, chopped
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper

→ Other

14 - 2 tbsp olive oil

# Step-by-Step Directions:

01 - Preheat your oven to 375°F
02 - In a large oven-safe skillet, heat olive oil over medium heat
03 - Add asparagus and zucchini; cook for 3–4 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
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 3–4 minutes until the edges start to set
08 - Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and puffed
09 - Let the frittata cool for 5 minutes before slicing and serving

# Expert Suggestions:

01 -
  • It's a one-skillet wonder that takes you from stovetop to oven without the fuss of transferring everything around.
  • The goat cheese melts into creamy pockets while the vegetables stay bright and just barely tender, which somehow feels both comforting and fresh.
02 -
  • Don't skip the stovetop cooking time before the oven—those few minutes let the vegetables release their moisture so it doesn't turn the frittata into a soggy bottom situation.
  • If your oven runs hot, start checking at the twelve-minute mark because undercooked eggs in the center are worse than slightly overcooked edges.
03 -
  • Use an oven-safe skillet with a metal handle, because pulling a hot skillet out of a 375-degree oven is much easier when you're not holding a silicone sleeve.
  • Don't skip letting the frittata rest for those five minutes—it seems small, but it's the difference between clean slices and a falling-apart mess.
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