Green Spring Vegetable Frittata
This Spring Vegetable Frittata is simply divine. These are the top reasons we believe you're going to adore it.
- juicy, delicious frittata that holds its shape beautifully
- the vegetables make it fresh and light
- perfect for breakfast, brunch, lunch, or even dinner
- a delicious recipe for kids and adults
- beginner-friendly
- gluten-free and vegetarian
Make this Asparagus Frittata next. It's so easy to make and super delicious too.
What to serve with Frittata
Serve the Vegetable Frittata as it is, or decorate it with fresh herbs, sea salt, and your favorite bread. These are some of our favorite bread recipes:
Storing
We recommend that you serve this Frittata as soon as possible. It's best when it's still warm.
Optionally you can store the prepared Spring Vegetable Frittata in the fridge for up to 2 days. Before serving, reheat. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Place the Frittata in the oven-safe skillet. Add to the oven and reheat it for 5 minutes. Serve warm.
How to make Spring Vegetable Frittata at home (video)
Check this quick video to master making Spring Vegetable Frittata at home. This recipe was made in partnership with BEKO Slovenija, as we use their amazing home appliances in our cooking studio.
Try these egg recipes for your next breakfast
- Asparagus Frittata
- Scrambled Eggs with Mushrooms
- Cheesy Scrambled Eggs
- The Best Eggs Benedict
- Asparagus Omelette with Cheese
- Scrambled Eggs with Truffles
- Omelette with Cherry Tomatoes
METHOD
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preparation
Place the rack in the middle of the oven and preheat it to 210 °C / 410 °F.
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sauté the vegetables
Cut the vegetables into small pieces. Place a 24 cm or 9-inch castiron pan over medium heat. Add oil and butter. Add the leek, spring onion, and peas when the butter melts. Sauté for 8 minutes. Add the baby spinach and cook for 2 minutes.
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beat the eggs
Combine eggs, chopped herbs, 150 (6 ounces) of feta cheese, and Greek yogurt in a large bowl. Season with pepper.
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make the frittata
Season the vegetables with salt. Pour in the egg mixture. Reduce the heat to low heat and cook for 2 - 3 minutes for the eggs to cook, stirring consistently. Crumble the rest of the feta cheese on top. Transfer to the oven. Cook for 10 - 12 minutes at 210 °C / 410 °F. Cut the frittata into slices and serve.
