Spring Vegetable Frittata

Happy Memorial Day to everyone in the USA. Take time today to remember those who gave their lives to keep us free.

A frittata is an Italian egg dish. Unlike the French quiche, a frittata does not have a crust. Today’s recipe adds fresh spring vegetables to the egg and milk. You can adapt this frittata recipe to add many types of vegetables. If you roast root vegetables in the winter, use left overs in a frittata. Summer is a great time for all types of fresh garden vegetables. This dish is perfect for breakfast, brunch or lunch, and even a light supper.

Spring Vegetable Frittata

Use organic when available. Serves 4


Spring Vegetable Frittata

A vegetable frittata is perfect for brunch and fancy enough for company.
Course Breakfast, Brunch, lunch, Main Course
Cuisine Italian
Keyword frittata, spring, spring vegetable frittata, spring vegetables
Servings 4


  • 4 chopped spring green onions or scallions
  • 1 cup chopped tender asparagus 1/2 " long
  • 2/3 cup baby spinach
  • 1 cup sliced zucchini (1/2 ")
  • 1 cup sliced cooked potatoes
  • 8 large eggs
  • 1/4 cup chopped fresh tarragon or chives
  • 1 tbsp olive oil plus 1 tsp
  • 1/4 cup milk of choice; for dairy-free use almond, soy, rice
  • 4 oz crumbled Feta cheese (omit for dairy-free)
  • salt and pepper to taste


  • Preheat oven to 400 F or 205 C
  • Heat oil in heavy 10 inch oven-proof skillet over medium heat (I prefer cast iron skillet)
  • Add green onions and zucchini to skillet and stir occasionally for 5 minutes
  • Add asparagus and cook until bright green about 1 minute
  • Add baby spinach and a pinch of salt
  • Stir until wilted
  • Add cooked potato, tarragon, and salt and pepper
  • Heat through about 5 minutes
  • Evenly distribute vegetables in skillet
  • Crack eggs into large bowl with salt and whisk 30 seconds
  • Add 3 oz crumbled cheese and stir
  • Pour eggs over vegetables in skillet
  • Gently shake the pan to distribute egg evenly over vegetables
  • Top with rest of cheese
  • Bake in oven for about 15 to 20 minutes until eggs are set
  • Season to taste and serve


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

17 thoughts to “Spring Vegetable Frittata”

  1. WE make frittatas often for breakfast and slice them in 4 to eat two mornings ina row. This combination looks great. I should have fresh chives growing in my garden very soon.

  2. Happy Memorial Day to you.
    We love frittata but don’t have it often enough, I always find them great for using things that need using up out of the fridge.

  3. mmmm my mouth is watering. I love frittata and how you can add just about anything to it. I think I know what I’ll be having for lunch today.

    1. I didn’t know you weren’t getting my post notifications. It really makes me sad. I think that email providers spam formulas are putting them in spam.

  4. This looks really good. Perfect for me, as I love eggs and am always looking for new ways to eat them! I’m featuring this at Thursday Favorite Things today. 🙂

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