Crack open spring with this light, fluffy frittata that’s bursting with fresh herbs and seasonal veggies. It’s one of those dishes that makes you feel like you’ve got your life together—even if you whipped it up between soccer practice drop-offs and laundry duty. Let’s bring a little sunshine to your table, one bite at a time!
Why You’ll Love This Recipe
This frittata has been a staple in our spring brunch lineup ever since I discovered the magic of tossing all those leftover herbs from the fridge into one pan. Not only does it look like a little garden party, but it’s also unbelievably simple to pull together. Whether you’re hosting or just feeding your crew on a Tuesday morning, this one’s got you covered.
- Quick one-pan wonder—ready in under 30 minutes
- Perfect for using leftover herbs and veggies
- Easy to customize based on what’s on hand
- Great hot, cold, or at room temp (hello, meal prep!)
- Looks fancy with minimal effort—my kind of dish
Ingredients Breakdown
Essentials
- 8 large eggs
- 1/3 cup whole milk or half-and-half
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus (about 5 spears)
- 1/2 cup fresh spinach, roughly chopped
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped scallions
- 3 tablespoons chopped fresh herbs (like parsley, dill, and chives)
Pro Tips
- No asparagus? Sub with zucchini or peas.
- Use a non-stick or well-seasoned cast-iron skillet for easy removal.
- Feel free to whisk in a tablespoon of sour cream or crème fraîche for extra creaminess.
- Mix up the cheese—try sharp cheddar for a different vibe.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy. Stir in the scallions and fresh herbs.
- Heat olive oil in an ovenproof 10-inch skillet over medium heat. Add asparagus and sauté for 2–3 minutes until just tender. Add spinach and cook for 30 seconds until wilted.
- Pour the egg mixture into the skillet and gently stir to distribute the veggies evenly. Let cook undisturbed for 1–2 minutes until edges begin to set.
- Sprinkle crumbled cheese evenly over the top. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is just set in the center.
- Cool slightly, then slice into wedges and serve warm or at room temperature.
Chef’s Tips and Tricks
- Don’t overbake! Pull it just as the center sets—it’ll keep cooking from residual heat.
- Whisk those eggs well to get lots of airy lift and fluffiness.
- Use room temperature eggs for the best texture (they mix more evenly).
- Let the frittata rest a few minutes before slicing—it helps set the structure.
Recipe Variations and Serving Suggestions
- Swap herbs: Try basil, mint, or tarragon depending on your mood (or garden!).
- Add-ins: Cooked bacon, sun-dried tomatoes, or caramelized onions add tons of flavor.
- Serve it with a crisp green salad and crusty bread for an easy brunch or light dinner.
- Cut into small squares and serve as appetizer bites at your next spring gathering.
FAQs
Can I make this ahead of time?
Yes! This frittata stores beautifully. Make it a day ahead, cool completely, and refrigerate. It’s delicious cold or reheated gently.
Can I freeze it?
You bet. Let it cool fully, slice, then wrap pieces individually or store in an airtight container. Reheat in the oven or microwave.
What’s the best pan to use?
A 10-inch oven-safe nonstick or cast-iron skillet is perfect. Bonus points if it looks pretty enough to go from oven to table!
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 8 large eggs
- 1/3 cup whole milk or half-and-half
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus
- 1/2 cup chopped spinach
- 1/4 cup goat cheese or feta
- 1/4 cup chopped scallions
- 3 tablespoons chopped fresh herbs (dill, chives, parsley)
Instructions:
- Preheat oven to 375°F (190°C).
- Whisk eggs, milk, salt, and pepper. Stir in scallions and herbs.
- Sauté asparagus in olive oil for 2–3 mins. Add spinach and cook 30 secs.
- Pour in egg mix; cook undisturbed for 1–2 mins until edges set.
- Top with cheese and transfer to oven. Bake 10–12 mins until center is just set.
- Cool slightly, slice, and serve.
Nutrition: 220 calories per serving
Did you try this recipe? I’d love to hear how yours turned out! Leave a comment below, tag me on Instagram @thekitchensaid, and don’t forget to share it with a friend who needs a little springtime flavor in their life!