Healthy Easy Spring Veggie (Printable Version)

Protein-rich, fresh spring vegetables and herbs cooked to perfection in one easy pan.

# Components:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# Method Steps:

01 - Preheat oven to 375°F
02 - In a large oven-safe 10-inch skillet, heat olive oil over medium heat
03 - Add red onion and sauté for 2 minutes until softened
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature

# Expert Advice:

01 -
  • Ready to eat in 35 minutes, and most of that time the oven does the work while you catch up on coffee.
  • One skillet means one thing to wash, which feels like a small victory on busy mornings.
  • It tastes just as good cold straight from the fridge the next day, perfect for meal prep that actually tastes fresh.
02 -
  • The oven-safe skillet is non-negotiable; a regular handle will melt or make you regret every decision, and moving a partially set frittata is a heartbreak waiting to happen.
  • Chopping your vegetables ahead of time is the real game-changer—everything cooks in such a tight window that prep beforehand means you're not scrambling while your eggs are setting.
03 -
  • Room temperature is your friend here—pull the frittata out 10 minutes before you plate it so it tastes silky instead of rubbery and firm.
  • If you forget it's in the oven and the top starts to brown too much, cover it loosely with foil for the last few minutes so the center catches up without burning the top.
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