Description
A fluffy, herb-infused dish bursting with spring’s finest vegetables, perfect for Easter breakfast or a leisurely brunch.
Ingredients
Scale
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup asparagus, chopped
- 1/2 cup peas
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh herbs (such as parsley, chives, or dill), chopped
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, beat the eggs with the heavy cream, salt, and pepper until well combined.
- Heat olive oil in a oven-safe skillet over medium heat.
- Add chopped asparagus and cook for 3-4 minutes until slightly tender.
- Add peas and cherry tomatoes, cooking for another 2 minutes.
- Pour the beaten eggs over the vegetables in the skillet.
- Sprinkle chopped herbs on top.
- Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is puffed and set.
- Remove from oven, let cool slightly, then slice and serve.
Notes
Feel free to customize with other seasonal vegetables or herbs. The dish can be prepared ahead and reheated before serving.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: American
Keywords: Spring Vegetable & Herb Frittata, easy recipes, brunch, healthy
