What makes a frittata different than an omelet?

Frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.

What's the difference between a quiche and a frittata?

Quiche is baked in a pie dish or tart pan, while a frittata is cooked in a skillet. Texture: Frittatas have a firm exterior and a tender-fluffy interior, while quiches have a rich, custardy interior and a buttery, flaky crust. Timing: Quiche is more labor-intensive, particularly if you're making homemade crust.

What vegetables are best for a spring vegetable frittata?

Spring vegetables like asparagus, peas, spinach, leeks, zucchini, artichokes, and green onions are ideal. These vegetables are fresh, tender, and add vibrant flavor to the frittata.

Can you make a frittata ahead of time?

Yes, frittatas are great for meal prep. You can make them ahead of time and store them in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

Can you freeze a spring vegetable frittata?

Yes, you can freeze a frittata. Let it cool completely, then slice and wrap individual portions in plastic wrap or aluminum foil. Store in a freezer-safe container for up to 2 months. Reheat in the oven for best results.

Spring Vegetable Frittata: A Fresh and Easy Breakfast Recipe

Ingredients

Scale

For the Egg Base:

8 large eggs
¼ cup milk (whole, almond, or oat)
½ teaspoon salt
¼ teaspoon black pepper

For the Vegetables:

1 cup asparagus, trimmed and cut into bite-sized pieces
½ cup peas (fresh or frozen)
½ cup zucchini, diced
¼ cup green onions, chopped

Optional Toppings:

½ cup goat cheese or feta
1 tbsp fresh dill or parsley for garnish

Instructions

Preheat the Oven:
- Set oven to 375°F (190°C).
- Preheat a 10-inch oven-safe skillet on the stovetop over medium heat.
Whisk the Eggs:
- In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
- Be careful not to overmix—this keeps the texture fluffy.
Sauté the Vegetables:
- Add a drizzle of olive oil to the skillet.
- Cook asparagus and zucchini for about 3 minutes.
- Stir in peas and green onions, cooking for an additional minute.
Combine and Cook:
- Pour the egg mixture over the sautéed vegetables.
- Reduce heat to low.
- Sprinkle cheese and fresh herbs on top.
Bake the Frittata:
- Transfer the skillet to the oven.
- Bake for 12-15 minutes until the center is just set but slightly jiggly.
Cool and Serve:
- Let the frittata rest for 5 minutes.
- Slice into wedges and serve warm, room temperature, or chilled.

Notes

Use Fresh Ingredients for the best flavor.
Don’t Skip Sautéing—it prevents watery veggies.
Avoid Overcooking to keep the frittata tender and fluffy.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Wrap individual portions and freeze for up to 2 months.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Lunch, Dinner
Method: Stovetop & Oven-Baked
Cuisine: Italian, Mediterranean
Diet: Gluten Free

Nutrition

Serving Size: Per Serving - 1/6 of the Frittata
Calories: 180
Sugar: 3g
Sodium: 320mg
Fat: 13g
Carbohydrates: 6g
Fiber: 2g
Protein: 12g
Cholesterol: 240mg

Keywords: frittata, spring vegetables, asparagus, eggs, zucchini, easy breakfast, brunch, vegetarian, healthy, gluten-free, meal prep, oven-baked