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Fresh Spring Vegetable Frittata with Herbs

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A quick and easy frittata featuring fresh spring vegetables and herbs, perfect for a light yet satisfying meal that celebrates the season’s bounty.

Ingredients

Scale
  • 8 large eggs (room temperature for best fluffiness)
  • 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh peas (shell and use fresh if possible; frozen works too)
  • 1 medium shallot, finely chopped
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh tarragon, chopped
  • 1/4 cup whole milk or cream (dairy-free alternative if preferred)
  • 2 tbsp olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the vegetables: trim and cut asparagus into 1-inch pieces, shell peas or thaw frozen peas, finely chop shallot.
  3. Heat 1 tablespoon olive oil over medium heat in an oven-safe skillet. Add shallots and sauté for 2-3 minutes until translucent and fragrant. Add asparagus and peas, cook for 4-5 minutes until tender but still bright green. Season lightly with salt and pepper.
  4. In a mixing bowl, whisk together eggs, milk, chopped chives, chopped tarragon, salt, and pepper until well combined and slightly frothy. Stir in Parmesan cheese if using.
  5. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir once to distribute veggies evenly. Cook undisturbed for 2-3 minutes on medium-low heat until edges begin setting but center still jiggles slightly.
  6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, set, and lightly golden on top. Test doneness by inserting a knife in the center; it should come out clean.
  7. Remove from oven and let cool for 5 minutes before slicing and serving warm or at room temperature.

Notes

Use fresh tarragon for a delicate anise flavor. Frozen peas can be used if fresh are unavailable; thaw before use. To avoid sogginess, cook vegetables first to reduce moisture. Let the frittata rest after baking to finish setting. Tent with foil if browning too fast. For vegan adaptation, use silken tofu with kala namak and nutritional yeast.

Nutrition

Keywords: spring vegetable frittata, fresh herbs, asparagus, peas, easy brunch recipe, healthy egg dish, vegetarian frittata, gluten-free

Find it online: https://katedishes.com/fresh-spring-vegetable-frittata-with-herbs-easy-5-step-recipe-for-beginners/