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Spring vegetable frittata with asparagus, zucchini, and goat cheese on a wooden table.
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Spring Veggie Frittata Asparagus

Fluffy eggs with asparagus, zucchini, spinach, goat cheese, and fresh herbs—perfect for any meal.
Prep Time15 minutes
Cook Time25 minutes
Resting Time5 minutes
Total Time45 minutes
Course: Brunch, Main Dish
Cuisine: Mediterranean
Servings: 4 people
Calories: 260kcal
Author: 1
Cost: $10

Ingredients

Vegetables

  • 1 cup asparagus trimmed and cut into 1-inch pieces
  • 1 cup baby spinach roughly chopped
  • 1 small zucchini diced
  • 1/2 cup cherry tomatoes halved
  • 2 green onions sliced

Egg Mixture

  • 8 large eggs
  • 1/4 cup whole milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Cheese and Herbs

  • 4 oz goat cheese crumbled
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon fresh parsley chopped

Cooking Ingredients

  • 2 tablespoons olive oil

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe skillet, heat olive oil over medium heat. Add asparagus and zucchini; cook for 3–4 minutes until just tender.
  • Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts.
  • In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  • Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.
  • Cook on the stove for 3–4 minutes until the edges start to set.
  • Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and puffed.
  • Let the frittata cool for 5 minutes before slicing and serving.

Notes

Perfect for any meal.