Full of yummy spring vegetables like asparagus, broccolini, peas, spinach, and leek, this spring vegetable frittata is packed with ingredients that are nutritious as they are delicious! This one-pan meal starts on the stove and moves to the oven, making for a hot meal and an easy clean-up!
2 tablespoons olive oil
2 tablespoons scallions (or leek), finely chopped
1 cup thin asparagus, trimmed and cut into 1-inch pieces
1 bunch broccolini
1 cup frozen peas
1 cup baby spinach
¼ teaspoon ground black pepper
1 teaspoon paprika
8 large eggs
½ cup heavy cream
1 teaspoon salt
¼ cup feta cheese (or goat cheese), crumbled
fresh basil, chopped (for garnish)
1. Preheat oven to 400F.
2. In a large oven-proof or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant (about 1 minute).
3. Add asparagus and broccolini and stir well to cook until tender, (about 2-3 minutes).
4. Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.
5. In a large mixing bowl, whisk together eggs and cream until smooth. Season with salt. Pour the egg mixture into the skillet and gently shake to distribute. Sprinkle feta cheese evenly on top.
6. Bake for 20 minutes until completely set. Let the frittata rest for 5-10 minutes to stabilize since it will puff up fresh out of the oven.
7. Garnish with basil and extra feta on top, if desired. Slice and serve.
How to store: Keep leftover spring vegetable frittata in the fridge for up to 3 days in an airtight container or wrapped tightly in foil. Allow it to cool completely before storing.
How to reheat: Cover frittata in tin foil with enough room to air to circulate. Heat in a 350F preheated oven for 15-20 minutes or until it reached the desired temperature.