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April 4, 2017 Breakfast

Spring Veggie Frittata Recipe: for Breakfast, Lunch or Dinner

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner.  It’s also perfect for an Easter or Mother’s Day brunch!

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

You know that look when your kids see the Christmas tree loaded up with presents on Christmas morning for the first time?  That’s me.  In spring.  At the grocery store.  It’d be awkward if everyone else wasn’t doing the same thing.  Ooh – watermelon radishes!  White asparagus!  English peas… oh my!

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

I have no restraint when it comes to spring produce.  And since it’s good for me, why even try?  Sometimes I get carried away.  It’s on occasions such as these, I have the pleasure of getting creative with the produce.

One of my favorite things to do whenever I have produce that needs to get used up is to use it in a frittata.  It’s a fancy way to say you’re too lazy to flip an omelette.  I’ve also added random leftovers like grilled chicken, roasted veggies and even leftover fondue cheese.  This gal loves to re-use her leftovers!

I’m gonna share a “recipe” with you, but please-oh-please don’t feel like you need to measure any ingredients or take notes.  I’ve made this frittata six ways to Sunday and it always comes out great!

Spring Veggie Frittata Recipe

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

Get all of your veggies prepped – I like to grate veggies like potatoes, squash and carrots for this recipe, then mince onions and asparagus.

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

If you want it to look fancy, shave a few strips of asparagus or carrots to decorate the plate when serving.

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

Preheat your broiler to low.  Bring an oven-proof skillet to medium heat and add the olive oil.  Toss in the hardiest veggies (like carrots and onions) first and sauté until just softened.  Next, add in the softer veggies (like asparagus, and zucchini).  Continue to cook over medium heat, stirring often.

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

Whisk together the eggs, milk, basil, salt and pepper.  I keep these frozen basil cubes in the freezer for “food emergencies” such as these.  Pour the eggs over the veggie mixture.  Reduce the heat to medium-low and allow the eggs to cook without touching for 3-4 minutes.  When it sets slightly around the edges, lift them up, tilt the skillet slightly, and allow the egg to run underneath.

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

Once set on the bottom (but still runny on top), sprinkle the feta on top of the frittata and transfer to the top third of the oven under the broiler.  Cook for an additional 4-6 minutes, watching it closely and removing it as soon as the edge begins to get golden.

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

Top with shaved vegetables, if using, and serve.  Enjoy!

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

Spring Veggie Frittata

Yield: 4 servings

Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner.  It's also perfect for an Easter or Mother's Day brunch!

Ingredients

  • 2-3 cups of mixed fresh vegetables
  • I used two green and two white asparagus stalks, two carrots, shredded, one zucchini grated, and sliced green onions
  • 1 tablespoon olive oil
  • 5 eggs
  • 2 tablespoons half and half
  • 1/4 cup of crumbled feta
  • Fresh basil, chopped, or frozen basil cubes (optional)
  • Salt and pepper, to taste
  • Vegetable shavings, optional

Instructions

Preheat your broiler to low.  Bring an oven-proof skillet to medium heat and add in the olive oil.  Toss in the hardiest veggies (like carrots and onions) first and sauté until just softened.

Next, add in the softer veggies (like asparagus, and zucchini).  Continue to cook over medium heat, stirring often.

Whisk together the eggs, milk, basil, salt and pepper.  Pour over the veggie mixture.  Reduce the heat to medium-low and allow the eggs to cook without touching for 3-4 minutes.  When it sets slightly around the edges, lift them up, tilt the skillet slightly, and allow the egg to run underneath.

Once set on the bottom (but still runny on top), sprinkle the feta on top of the frittata and transfer to the top third of the oven under the broiler.  Cook for an additional 4-6 minutes, watching it closely and removing it as soon as the edge begins to get golden.

Top with shaved vegetables, if using, and serve.

© Katie

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Excited about spring produce? Me too! Add your favorite produce to this Spring Veggie Frittata recipe and serve it up for breakfast, lunch or dinner. It's also perfect for an Easter or Mother's Day brunch!

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Categories: Breakfast

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

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