Celebrate spring with a fresh vegetable frittata that’s as vibrant as the season itself. Packed with eggs, spinach, asparagus, and sweet peppers, this simple dish is full of flavor and nutrients. It’s easy to make, great for feeding a group, and delicious warm or at room temperature—making it perfect for breakfast, brunch, lunch, or dinner.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped broccoli
- 1/2 cup diced bell peppers (any color)
- 1 cup fresh spinach, chopped
- 1/4 cup diced red onion
- 1/2 cup shredded cheese (such as feta, mozzarella, or cheddar)
Instructions
1. Preheat the oven
Preheat oven to 375°F.
2. Prepare the eggs
In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Cook the vegetables
Heat olive oil in an oven-safe skillet over medium heat. Add the onion, broccoli, and bell peppers. Cook for 3–4 minutes until slightly softened. Stir in the spinach and cook until just wilted.
4. Add the eggs
Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle shredded cheese over the top.
5. Bake the frittata
Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are set in the center.
6. Serve
Let cool for a few minutes before slicing. Serve warm or at room temperature.
Tips
- Use seasonal vegetables like zucchini, mushrooms, or cherry tomatoes for variety.
- Make it ahead and store slices in the refrigerator for quick meals throughout the week.
- Pair with fresh fruit or a simple salad for a balanced meal.
This Spring Vegetable Frittata is an easy way to enjoy fresh seasonal ingredients while getting a satisfying boost of protein and vegetables in every bite.