Spring Vegetable Frittata

Celebrate the freshness of spring with this vibrant vegetable frittata, packed with tender asparagus, crunchy bell peppers, and sweet cherry tomatoes, all wrapped up in a rich, cheesy egg mixture.

Perfect for a brunch gathering or a light dinner, this dish is sure to delight!

Ready Time

45 mins

Yields

9 servings

Ingredients

eggs 9
salt 1 1/2 teaspoons
black pepper 1/2 teaspoon
butter 4 tablespoons
medium onion 1
garlic 2 cloves
all-purpose flour 1 1/2 tablespoons
whole milk 1 1/2 cups
grated cheddar cheese 1 1/2 cups
fresh parsley 1/4 cup
fresh asparagus 1 1/2 pounds
fresh bell pepper 1 large
fresh zucchini 1 medium
fresh cherry tomatoes 1 pint

Instructions

Preheat the oven to 375°F (190°C). In a small bowl, whisk together eggs, salt, and black pepper; set aside.

In a 12-inch oven-safe skillet, melt 2 tablespoons of butter over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the flour to the skillet and whisk to combine.

Cook for 1 minute. Gradually pour in the milk, whisking continuously to prevent lumps.

Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.

Remove the skillet from the heat and stir in the grated cheddar cheese until melted and smooth. Arrange the asparagus, bell pepper, zucchini, and cherry tomatoes in a single layer in the skillet.

Pour the egg mixture over the vegetables.

Transfer the skillet to the preheated oven and bake for 35-40 minutes or until the eggs are set and the frittata is golden brown on top. Remove the skillet from the oven and sprinkle with chopped parsley.

Let it cool for a few minutes before slicing and serving.

Notes

Use any leftover vegetables you have on hand to customize the frittata to your taste. If asparagus isn’t in season, feel free to substitute with broccoli or another favorite veggie.

Make sure to adjust the cooking time based on the vegetables you choose.

Use a high-quality cheddar cheese for the best flavor. You can also experiment with other cheeses like feta, goat cheese, or parmesan for a different twist.

Let the frittata rest for at least 10 minutes before slicing to ensure the eggs are set and it’s easier to serve.

If you’re not serving immediately, the frittata can be refrigerated for up to 3 days or frozen for up to 2 months. Simply reheat in the oven until warmed through.

To make individual servings, use mini cast-iron skillets or muffin tins.

Adjust the cooking time to about 15-20 minutes, or until the eggs are set and golden brown.