This versatile dish can be served warm, room temperature or cold for breakfast, lunch or dinner. When fresh local vegetables and herbs are at their peak, a Spring Vegetable Frittata is a delicious way to enjoy them.
A Frittata is a perfect meal for so many reasons. It’s quick to make, healthy and inexpensive, especially if you make a meatless version like this one. You can use any fillings you have on hand. And, you can really load it up with fresh seasonal vegetables and herbs.
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Nothing says spring like fresh cut asparagus. One of the most important things to me is supporting local businesses and farms. When asparagus season hits, I’m visiting farms and markets regularly because I LOVE asparagus. It’s like I’ve won the asparagus lottery living here in Ontario’s Garden! We eat our fill during the short season and almost never buy asparagus out of season. It’s never as good.
Since we all eat with our eyes, making this Spring Vegetable Frittata look just as good as it tastes is important. Arranging the asparagus and sweet pepper strips in a pleasing pattern really finishes this off. Make sure you use very thin spears and strips so they cook in the short time it takes to bake and set the Frittata. If you’ve got more than one colour of sweet peppers, use some of both. Arrange the top in a way that shows where to slice or bring out your inner artist and get creative.
Eggs don’t take long to cook and need a moderate temperature. There’s nothing worse than brown eggs. I don’t mean the shells, I mean when the temperature is too high. It’s ok for the edges to brown ever so slightly, but no more than that. That’s why I love making Spring Vegetable Frittata in a cast iron pan because it’s naturally non stick and also just happens to be the perfect size for a small Frittata. By finishing it in the oven, you avoid over browning the bottom and the pan heats more evenly in an oven than on a stove top.
Make sure you let the Frittata rest at least 5 minutes before serving, otherwise it will fall apart. Don’t expect a thick slice of egg pie, this Spring Vegetable Frittata is more vegetables than eggs and it will deflate as it rests. It’s supposed to.
Remove any leftovers to a clean plate and store covered in the fridge. Frittata keeps for a few days so you’ll have a breakfast or lunch ready to go.
If you make Spring Vegetable Frittata, consider leaving a comment or rating below. Here’s the recipe:
Spring Vegetable Frittata
Ingredients
- 6 large eggs
- 1 Tbsp milk
- 2 tsp extra virgin olive oil
- 6 small mushrooms, sliced
- ¼ cup minced shallots or onion
- 1 clove garlic
- 12 spears asparagus, chopped reserve 6 thin tips
- ½ sweet red, yellow or orange pepper, chopped reserve 6 thin strips
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh basil
- 6 cherry tomatoes, halved
- â…“ cup crumbled Feta cheese
- salt and pepper to season eggs and vegetables
Instructions
- Combine eggs and milk and whisk well until smooth. Season with salt and pepper. Rest at room temperature while preparing other ingredients.
- Clean and slice mushrooms. Mince shallot and chop red pepper. Reserve 6 very thin strips of pepper. Snap woody ends off asparagus. Cut 6 thin even length tips and reserve. Chop up remaining asparagus. Thinly slice garlic. Chop herbs.
- Heat cast iron or other non stick pan to medium on stove top and add olive oil. Sauté mushrooms and shallots until softening and all liquid has evaporated from mushrooms. Add garlic and sauté for one minute.
- Add chopped asparagus and peppers and cool a few minutes, just to slightly soften. Stir in herbs.
- Reduce heat to medium-low and pour egg mixture over vegetables. Using a spatula or wooden spoon, move egg and vegetables around gently while eggs begin to cook, about 2-3 minutes. Even out vegetables and turn off burner.
- Arrange reserved asparagus tips and pepper strips on top. Lay cherry tomato pieces between strips, cut side up. Spread crumbled feta evenly over top.
- Bake in centre of preheated oven at 350° for 15 minutes until eggs are set.
- Remove from oven and let rest for 5 minutes before serving.