If you’re craving a bright, fresh way to celebrate seasonal veggies, this Spring Frittata Recipe is exactly what you need. It’s a vibrant, satisfying brunch dish loaded with tender asparagus, sweet peas, and juicy cherry tomatoes, all held together by fluffy, perfectly cooked eggs. With creamy goat cheese melting over the top and fragrant herbs adding a zing of freshness, this frittata feels like spring on a plate. The best part? It’s easy to prepare but impressive enough to share with friends, making it a true kitchen favorite.
Ingredients You’ll Need
This Spring Frittata Recipe calls for simple, fresh ingredients that each bring their own unique texture and flavor. From the creamy eggs that serve as the base to the crisp spring vegetables that brighten every bite, every component plays a part in creating a well-balanced dish.
- 8 large eggs: The heart of any frittata, eggs provide richness and structure.
- 1/4 cup milk or cream: Adds creaminess and helps keep the eggs tender.
- 1/2 teaspoon salt: Enhances the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: A little bite and warmth that complements the veggies.
- 1 tablespoon olive oil: For sautéing the vegetables with a subtle fruity depth.
- 1/2 cup leeks or green onions (thinly sliced): Adds a mild, oniony sweetness.
- 1 cup asparagus (trimmed and chopped): Brings crunch and a refreshing grassy note.
- 1/2 cup frozen or fresh peas: Sweet and tender, bursting with spring flavor.
- 1/2 cup cherry tomatoes (halved): Juicy pops of acidity and color for contrast.
- 1/2 cup crumbled goat cheese or feta: Creamy, tangy cheese that melts beautifully atop the eggs.
- 2 tablespoons fresh herbs (parsley, dill, or basil): Herbs add vibrancy and an aromatic finish.
- Optional microgreens or extra herbs for garnish: For a pretty, fresh presentation.
How to Make Spring Frittata Recipe
Step 1: Whisk the Eggs and Dairy
Start by whisking together the eggs, milk or cream, salt, and pepper in a medium bowl. This mix will be the silky base that envelops all your fresh vegetables, creating the custardy texture that makes a frittata so irresistible.
Step 2: Sauté the Vegetables
Heat the olive oil in an oven-safe skillet over medium heat. Toss in the sliced leeks or green onions first, cooking gently until they’re soft and aromatic. Then add the asparagus and peas, stirring occasionally so everything gets tender but still crisp, locking in that spring freshness.
Step 3: Combine Eggs and Veggies
Pour your prepared egg mixture evenly over the sautéed vegetables in the skillet. Scatter the halved cherry tomatoes and crumbled goat cheese on top. Let it cook undisturbed for a few minutes on the stove, allowing the edges to set just enough before baking. This step ensures the frittata has a lovely base and doesn’t stick.
Step 4: Bake to Perfection
Transfer your skillet to a preheated 375°F (190°C) oven and bake for about 10 to 12 minutes. The center should be set and puffed slightly, with just a hint of golden color on the edges. Baking finishes the cooking gently, yielding that tender, airy texture that a great frittata deserves.
Step 5: Garnish and Serve
Once out of the oven, let the frittata cool a bit. Sprinkle fresh herbs and optional microgreens on top for a burst of color and fresh taste before slicing. This final touch makes your frittata as lovely to look at as it is to eat!
How to Serve Spring Frittata Recipe
Garnishes
Fresh herbs like parsley, dill, or basil always brighten up the flavors. Microgreens add a delicate crunch and a pop of vibrant green, making every bite feel extra special. Don’t be shy with the garnishes—they bring the dish to life visually and taste-wise.
Side Dishes
This Spring Frittata Recipe pairs wonderfully with simple sides like crusty toast or a crisp green salad. The salad’s bright acidity and crunch are a perfect contrast to the creamy, soft frittata, rounding out your meal beautifully.
Creative Ways to Present
Consider serving your frittata in the skillet itself for a rustic, homey vibe. Alternatively, cut into squares and arrange on a platter with colorful microgreens and edible flowers for a brunch party centerpiece guaranteed to impress your friends and family.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly and store in an airtight container in the refrigerator. Your Spring Frittata Recipe will keep well for up to three days, making it perfect for quick breakfasts or lunches during a busy week.
Freezing
You can freeze individual pieces wrapped well in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before reheating to maintain the frittata’s delicate texture and flavor.
Reheating
Reheat gently in a low oven or microwave to avoid drying it out. A quick 1 to 2 minutes in the microwave or 10 minutes in a 300°F oven will warm the frittata perfectly without losing any of that fresh-now taste.
FAQs
Can I use other vegetables in this Spring Frittata Recipe?
Absolutely! Spinach, bell peppers, or mushrooms all make great substitutions or additions depending on what’s fresh and in season. The key is to use vegetables that won’t release too much liquid during cooking.
Is this recipe suitable for gluten-free diets?
Yes, this Spring Frittata Recipe is naturally gluten-free, making it an excellent choice for anyone avoiding gluten without compromising on flavor or texture.
Can I make this frittata vegan?
To make a vegan version, you’d need to substitute the eggs with a chickpea flour batter or tofu and replace goat cheese with a plant-based alternative. The texture and flavor will change, but it can still be tasty and versatile.
What’s the best type of skillet to use?
A cast iron skillet is ideal because it distributes heat evenly and goes from stovetop to oven effortlessly. Just make sure it’s oven-safe to avoid any accidents!
How do I know when the frittata is fully cooked?
The edges should be set and slightly golden, and the center should no longer jiggle when you gently shake the skillet. A toothpick inserted in the center should come out clean.
Final Thoughts
This Spring Frittata Recipe is a true celebration of fresh, seasonal ingredients that come together into a dish anyone can feel proud to serve. Whether it’s a weekend brunch with loved ones or a sunny weekday breakfast, this frittata is sure to become one of your go-to recipes. Give it a try and enjoy the comforting, vibrant flavors of spring in every bite!
Print
Spring Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 slices
- Category: Breakfast, Brunch
- Method: Stovetop, Baking
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
This vibrant Spring Frittata recipe features fresh seasonal vegetables like asparagus, peas, and cherry tomatoes combined with creamy goat cheese and fresh herbs. Perfect for a light breakfast or brunch, it’s easy to prepare with a stovetop sear followed by baking to achieve a fluffy, tender egg dish bursting with flavor.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Cheese
- 1 tablespoon olive oil
- 1/2 cup leeks or green onions (thinly sliced)
- 1 cup asparagus (trimmed and chopped into 1-inch pieces)
- 1/2 cup frozen or fresh peas
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup crumbled goat cheese or feta
Garnish
- 2 tablespoons fresh herbs (such as parsley, dill, or basil)
- Optional microgreens or extra herbs for garnish
Instructions
- Preheat Oven and Prepare Egg Mixture: Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined. Set this mixture aside to use later.
- Sauté Vegetables: Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced leeks or green onions and cook for 2–3 minutes until they become softened and fragrant. Then stir in the chopped asparagus and peas and sauté for another 3–4 minutes until the vegetables are just tender.
- Add Eggs and Toppings: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Top the mixture with halved cherry tomatoes and crumbled goat cheese. Let it cook undisturbed on the stove for 2–3 minutes until the edges of the frittata start to set.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 10–12 minutes. Bake until the center is set and the frittata has puffed slightly, indicating it is fully cooked through.
- Cool and Garnish: Remove the skillet from the oven and allow the frittata to cool slightly. Sprinkle the fresh herbs and optional microgreens on top before slicing into 6 pieces and serving warm or at room temperature.
Notes
- Serve the frittata warm or at room temperature for best flavor.
- Pairs wonderfully with toast or a fresh side salad for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to maintain texture and flavor.
