Spring Veggie Frittata Asparagus (Printable Version)

Fluffy frittata with asparagus, spinach, zucchini, and creamy goat cheese, perfect for a flavorful meal.

# What You'll Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 4 ounces goat cheese, crumbled
09 - 2 tablespoons grated Parmesan cheese

→ Herbs & Spices

10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Other

14 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat your oven to 375°F
02 - In a large oven-safe skillet, heat olive oil over medium heat
03 - Add asparagus and zucchini; cook for 3–4 minutes until just tender
04 - Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts
05 - In a large bowl, whisk together eggs, milk, salt, and pepper until well combined
06 - Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley
07 - Cook on the stove for 3–4 minutes until the edges start to set
08 - Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and puffed
09 - Let the frittata cool for 5 minutes before slicing and serving

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can actually eat brunch before lunch ends.
  • The goat cheese melts into creamy pockets while the vegetables stay bright and barely cooked, giving you layers of texture in every bite.
  • It's forgiving enough to make on a weeknight but impressive enough to serve to guests without apology.
02 -
  • Don't skip the initial stovetop cooking step; those 3 to 4 minutes let the bottom develop a slight crust that adds texture and helps the whole thing hold together when you slice it.
  • Oven-safe skillets vary in how much they conduct heat, so if your oven runs hot or your skillet is extra heavy, check at 12 minutes rather than waiting the full 15—the difference between perfect and overdone is sometimes just a couple of minutes.
03 -
  • Don't leave your skillet empty in the oven if you're preheating; a hot empty pan can sometimes develop hot spots that cook unevenly, so add your vegetables and oil first.
  • If you accidentally over-bake the center slightly, don't panic—a sliver of goat cheese on top of a warm slice brings everything back to life.
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