I love this Spring Veggie Frittata as a meal prep breakfast or as a main dish for entertaining for brunch.

It’s simple and easy to make, yet looks elegant and fancy and tastes gourmet.

If you’re a beginner with frittatas, then I suggest reading my post called “How to Make a Frittata (Tips & Tricks)” learn the ins and outs making a fantastic frittata at home.

A frittata is an egg dish similar to an omelet or a crustless quiche. It’s made by beating eggs and mixing them with various ingredients such as vegetables, meats, cheeses, and herbs. The mixture is then cooked in a skillet, starting on the stovetop and often finished in the oven.

One of the best things about a veggie frittata is how flexible it is.

Spring Veggie Frittata Ingredients:

• Extra virgin olive oil: I prefer good ‘ol EVOO here but you can use butter or your favorite cooking oil
• Leeks: Leeks have a wonderful bright Spring flavor. If you don’t have a leek, any onion can work
• Asparagus: I like to shave it lengthwise with a veggie peeler to make it pretty, or you can chop it into 1-inch pieces
• Potatoes: I used some cooked chopped potatoes that I had left over the night before. Leftover roasted potatoes add body and are wonderful in a frittata. If you don’t have cooked potatoes, you can dice a small uncooked potato into small 1/2-inch pieces (small pieces cook faster) and cook it along with the asparagus, or use more of any type of veggies you want.
• Frozen peas: Frozen peas are great here. You can also use fresh; if using fresh peas, add them in with asparagus to cook them before adding in the eggs.
• Eggs: The star of any frittata. Frittatas are flexible.ible. If using a 10-inch skillet, use 5-6 large eggs. If using a 12-inch skillet, use 10-12 large eggs.
• Cheese: Freshly grated Parmesan or Pecorino Romano cheese (optional, you can omit the cheese if necessary). Real Parmesan is actually good for you. Feta would also be nice here. I try to avoid highly-processed cheese. Use what works for you.
• Fresh Herbs: Optionally, finish with a sprinkle of fresh herbs. I used dill in the photos here. Basil would also be great on this veggie frittata.
• Salt & Pepper: Kosher salt or fine-grain sea salt (I use Real Salt) and freshly ground black pepper

Whether you’re making breakfast for a crowd, looking for a quick lunch, or need a simple dinner, this Spring Veggie Frittata has got you covered. It’s a fun way to get creative in the kitchen and try new combinations of ingredients.

Spring Veggie Frittata with Asparagus & Leeks

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• Author: Elizabeth Rider

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Description

Learn how to make a delicious veggie frittata with this easy flexible recipe. Packed with spring vegetables like leek, asparagus, and fresh herbs, it’s a healthy and flavorful meal! As written, this serves 3-4 people made in a 10-inch skillet. Double the ingredients and use a 12-inch skillet to serve 6-8 people.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 leek, white and some of the green part sliced into thin moons, then cleaned (about 1 cup)
• 5–8 stalks asparagus, shaved with a veggie peeler or chopped into 1-inch pieces
• 1 cup cooked chopped potatoes* (or more veggies)
• 1/4 cup frozen peas (if using fresh peas, add them in with asparagus)
• 5–6 large eggs
• 2–3 tablespoons freshly grated Parmesan or Pecorino Romano cheese (optional)
• Kosher salt or fine-grain sea salt and freshly ground black pepper
• Fresh dill or basil to garnish

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Instructions

Tip: See step 4 before you start. If using the oven, preheat it now to 375°F (190°C) and be sure your skillet is oven-safe.

1. Cook the Veggies: In a nonstick or well-seasoned cast iron skillet, heat the olive oil over medium heat. Add leek with a pinch of salt and pepper, and cook until soft (3-5 minutes). Add the asparagus, and cook until it softens (3-8 minutes, depending on the size and type of vegetable), increasing the heat if needed to help the veggies cook. Stir occasionally and prevent burning.
2. Beat the Eggs: Meanwhile, beat eggs with 3/4 teaspoon salt, a few spins of freshly ground black pepper, and grated cheese (if using).
3. Make the Frittata: Turn the heat to low. Pour the egg mixture over the vegetables, ensuring even distribution. Cook without stirring until eggs are almost set (about 7-10 minutes on low until you can run a rubber spatula around the rim and the eggs are mostly set on the bottom).
4. Set the Top: To finish the top and cook through (it’s done when the eggs don’t jiggle when you shake the pan) :
   • Oven method: When you start the frittata, preheat your oven to 375°F (190°C). Place skillet in the oven for 5-10 minutes to set the top. Cut into wedges and serve hot, warm, or at room temperature. (Be sure your pan handle is safe for the oven.)
   • Broiler method: Broil for 1-2 minutes to set the top. Watch it closely to make sure it doesn’t burn. (Be sure your pan handle is safe for the oven.)
   • Lid method: Cover the skillet with a lid and let the frittata cook over low to medium heat. The steam trapped by the lid will help the top set. Cook for about 10-15 minutes, or until the eggs are just set on top and the bottom is golden brown.
5. Serve: Cut into wedges and serve hot, warm, or at room temperature.

Store leftovers in an airtight container in the fridge up to 3 days.

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Notes

*This is a great way to use up leftover roasted potatoes. If you don’t have cooked potatoes, you can use 1 cup raw potato diced into 1/4 inch cubes and saute in 1 tablespoon of olive oil before cooking the other veggies until soft on the inside and starting to brown on the outside, then add the rest of the veggies to the pan in step 1.  Or, substitute it with more veggies of your choice.