Spring Vegetable Frittata

This Spring Vegetable Frittata is packed with tender seasonal vegetables, fresh herbs, and fluffy eggs. It’s perfect for April brunch, meal prep, or an easy weeknight dinner—and it looks beautiful on a food blog.

Ingredients

* 8 large eggs

* ¼ cup milk or half-and-half

* 1 tablespoon olive oil

* 1 small leek or shallot, thinly sliced

* 1 cup asparagus, cut into 1-inch pieces

* ½ cup peas (fresh or frozen)

* 1 cup baby spinach

* ½ teaspoon salt

* ¼ teaspoon black pepper

* ½ teaspoon garlic powder (optional)

* ½ cup crumbled goat cheese or feta

* 1 tablespoon fresh herbs (dill, parsley, or chives)

Instructions

1. Preheat oven to 375°F (190°C).

2. In a bowl, whisk eggs, milk, salt, pepper, and garlic powder. Set aside.

3. Heat olive oil in an oven-safe skillet over medium heat.

4. Add leek or shallot and sauté 2–3 minutes until softened.

5. Add asparagus and cook 3–4 minutes until just tender.

6. Stir in peas and spinach; cook until spinach wilts.

7. Pour egg mixture evenly over vegetables.

8. Sprinkle goat cheese and fresh herbs on top.

9. Cook on the stovetop for 2–3 minutes until edges set.

10. Transfer skillet to the oven and bake 12–15 minutes, until the center is just set.

11. Let rest 5 minutes before slicing and serving.

Tips & Variations

*Add protein: * Cooked bacon, ham, or smoked salmon

*Make it dairy-free: Skip cheese or use a plant-based alternative

*Extra veggies: Zucchini, mushrooms, or radishes work well

Keeps well in the fridge for up to 4 days

Serving Suggestions

Serve with mixed greens, roasted potatoes, or crusty sourdough. Delicious warm or at room temperature—ideal for brunch spreads or grab-and-go lunches.