Spring Vegetable Frittata
Brighten up your breakfast game with this stunning spring vegetable frittata! Packed with vibrant seasonal produce and topped with creamy goat cheese, it’s the perfect way to welcome warmer days. Plus, it’s all made in one skillet – because who doesn’t love fewer dishes?
What makes this frittata truly special is the thoughtful layering of spring’s finest vegetables. Tender asparagus, sweet peas, and wilted spinach create a gorgeous green canvas, while caramelized leeks add a subtle sweetness that’ll make you wonder why you don’t cook with them more often.
Ingredients
For the Base:
- 10 large eggs
- ½ cup yogurt (regular or dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables:
- 1 leek (white and light green parts), finely chopped
- ½ pound thin asparagus, trimmed and cut into ½-inch pieces
- 1 cup frozen peas
- 1 cup (packed) baby spinach
Toppings:
- 4 ounces goat cheese (or feta)
- Fresh dill and parsley for garnish
Steps
- Preheat your oven to 400°F (200°C). Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add chopped leeks and sauté for 3-4 minutes until softened but not browned. You’ll know they’re ready when they become translucent and slightly glossy.
- Add asparagus pieces and cook for 1-2 minutes until bright green. Don’t overcook – they’ll continue cooking in the oven.
- Add frozen peas (no need to thaw), baby spinach, and season with salt and pepper. Cook for 1-2 minutes until spinach wilts. Pro tip: Remove about ⅓ of the vegetables to a plate – this will help create a beautiful top layer later.
- In a large bowl, whisk together 10 eggs and ½ cup yogurt until well combined. Season with salt and pepper. The yogurt adds richness and helps create a fluffy texture.
- Pour egg mixture over the vegetables in the pan. Cook on stovetop for 2-3 minutes until edges start to set. Look for small bubbles forming around the sides.
- Arrange reserved vegetables on top and dollop with goat cheese. Transfer to oven and bake for 15-20 minutes until eggs are set but still slightly jiggly in the center (they’ll continue cooking from residual heat).
