Description
A vibrant, seasonal frittata packed with spring vegetables and fresh herbs, perfect for brunch or a light dinner.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh peas
- 1 cup chopped bell peppers
- 1 cup chopped asparagus
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded cheese (cheddar, feta, or goat cheese)
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add chopped vegetables (peas, bell peppers, asparagus) to the skillet and sauté until tender, about 5 minutes.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle chopped herbs and shredded cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden on top.
- Remove from oven and let cool slightly before slicing and serving.
Notes
Feel free to customize with other seasonal vegetables or cheeses. The frittata can be made ahead and served at room temperature.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: American
Keywords: Spring Vegetable & Herb Frittata, easy recipes, brunch, seasonal, vegetarian
