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!
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
Get all of your veggies prepped – I like to grate veggies like potatoes, squash and carrots for this recipe, then mince onions and asparagus.
If you want it to look fancy, shave a few strips of asparagus or carrots to decorate the plate when serving.
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.
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.
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. Enjoy!
Spring Veggie Frittata
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.
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