As spring bursts into life, so do vibrant and flavorful vegetables. What better way to celebrate the season’s bounty than with a delicious and versatile Spring Vegetable Frittata? This dish is not only packed with nutrients and fresh flavors but also incredibly easy to adapt to your own personal preferences and whatever vegetables you happen to have on hand.
Forget complicated recipes and long hours in the kitchen. This frittata is a simple one-pan wonder, perfect for a quick weeknight dinner, a leisurely weekend brunch, or even a packable lunch. It’s also a fantastic way to use up leftover vegetables, minimizing food waste and maximizing deliciousness.
Why You’ll Love This Spring Vegetable Frittata:
- Bursting with Fresh Flavors: The combination of tender spring vegetables like asparagus, peas, spinach, and herbs creates a bright and refreshing flavor profile.
- Versatile and Adaptable: Feel free to swap in your favorite vegetables based on what’s in season or what you have on hand. Broccoli, bell peppers, mushrooms, and zucchini are all excellent additions.
- Easy to Make: This frittata comes together quickly and requires minimal effort. It’s a perfect option for busy weeknights.
- Nutritious and Healthy: Packed with protein, vitamins, and minerals, this frittata is a healthy and satisfying meal.
- Perfect for Any Occasion: Enjoy it warm, cold, or at room temperature, making it ideal for breakfast, brunch, lunch, or dinner.
The Recipe:
While the exact ingredients can be tailored to your liking, here’s a basic recipe to get you started:
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup asparagus, trimmed and chopped
- 1 cup fresh or frozen peas
- 1 cup baby spinach
- 8 large eggs
- 1/4 cup milk or cream
- 1/4 cup grated Parmesan cheese (or your favorite cheese)
- Salt and pepper to taste
- Fresh herbs, such as parsley, chives, or dill, chopped (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté the Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add Remaining Vegetables: Add the asparagus, peas, and spinach to the skillet and cook until the spinach is wilted and the asparagus is tender-crisp, about 5-7 minutes.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk or cream, Parmesan cheese, salt, and pepper.
- Pour Egg Mixture Over Vegetables: Pour the egg mixture evenly over the vegetables in the skillet.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden brown.
- Garnish and Serve: Let the frittata cool slightly before slicing and serving. Garnish with fresh herbs, if desired.
Tips and Variations:
- Get Creative with Vegetables: Don’t be afraid to experiment with different vegetables. Roasted red peppers, mushrooms, zucchini, or even leftover roasted vegetables all work well.
- Add Some Protein: For a heartier meal, add cooked sausage, bacon, or ham to the frittata.
- Spice it Up: A pinch of red pepper flakes or a dash of hot sauce can add a little kick.
- Cheese Please: Experiment with different cheeses like mozzarella, goat cheese, or cheddar.
- Make it Ahead: Frittata can be made ahead of time and stored in the refrigerator for up to 3 days. It’s perfect for meal prepping!
Enjoy the Flavors of Spring!
This Spring Vegetable Frittata is a delicious and versatile dish that is sure to become a staple in your kitchen. So, head to your local farmer’s market, grab some fresh spring vegetables, and get cooking! Embrace the flavors of the season and enjoy a healthy and satisfying meal.