Spring Veggie Frittata Asparagus (Printable)

A light, fluffy dish packed with tender spring vegetables, creamy goat cheese, and fresh herbs.

# Required Ingredients:

→ 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 oz 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making it perfect for feeding people without spending your whole morning in the kitchen.
  • Spring vegetables shine here without being fussy or requiring any fancy technique.
  • The goat cheese adds this creamy, tangy richness that makes everyone think you've done more work than you actually have.
02 -
  • The frittata will still be slightly soft in the very center when you take it out of the oven, and that's correct—it will continue to set as it cools, and that gentle texture is what you're actually after here.
  • Using an oven-safe skillet is not optional, and the material matters: cast iron or stainless steel work beautifully, but glass or ceramic can cause uneven cooking on the bottom.
  • Don't skip the stovetop cooking step thinking you can just bake it straight through—starting on the stove creates a properly cooked, slightly golden bottom that baking alone won't give you.
03 -
  • Don't skip checking that your skillet is truly oven-safe before putting it in the oven—a handle that can't handle the heat will ruin your morning, and learning this the hard way is never fun.
  • If your oven runs hot, check the frittata at 12 minutes instead of waiting until 15, because the last few minutes are where it goes from perfect to slightly overcooked.
  • The goat cheese doesn't need to be room temperature, but if it's ice cold straight from the fridge it won't distribute as evenly—letting it sit out while you prep vegetables makes a noticeable difference.
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