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Spring Vegetable Frittata

This is the best spring brunch recipe, and the only one you'll need! It's vegetarian, high protein, and loaded with flavor.

Spring Vegetable Frittata

This Spring Vegetable Frittata is loaded with roasted vegetables, seasonings, and fluffy baked eggs. It makes a satisfying breakfast, brunch, lunch or dinner. And it’s super easy to make in under an hour!

Spring Vegetable Frittata

I love frittatas because they’re so highly versatile. You can serve them for any meal, and they’re guaranteed to fill you up and satisfy. Plus, you can easily riff on the recipe. Add whatever veggies or cheese you have on hand, and you’re sure to get a crowd-pleasing meal. This Easy Veggie Frittata is also one of my go-to’s besides this recipe.

And did I mention it’s make-ahead friendly? If you have a party or brunch on the calendar, make this spring vegetable frittata the day before, and you’ll be good to go!

So, What is a Frittata Anyway?

Basically, a frittata a crustless quiche.

It’s simply a baked egg dish and can include any fillings, spices, or flavorings you like. From greens to meat to cheese and more, you really can put together any combination with eggs and a bit of milk and turn it into a delicious frittata. 

This recipe also happens to be an excellent way to use leftover ingredients before they go bad. So next time you clean out the fridge, toss everything in your crisper drawer into an eggy frittata, and you’ll have a feast to enjoy for any meal. 

Spring Vegetable Frittata

Ingredients for Roasted Vegetable Frittata

The first step in making this spring vegetable frittata is to roast the veggies. You’ll need:

  • Broccolini. You could also use regular broccoli.
  • Asparagus. I like to get organic asparagus from the farmer’s market. 
  • Olive oil, salt, and pepper.

For the frittata, you’ll need:

  • Eggs. This big-batch recipe uses a full carton of eggs. 
  • Almond milk. Make your own using this easy no-soak method. Or feel free to use a different plant-based milk if you prefer. Just stick to unsweetened. 
  • Seasonings. This frittata is flavored with dried parsley, garlic powder, and dried dill.
  • Green peas. You can use fresh or frozen. 
  • Parmesan. Pecorino romano will also work.

Spring Vegetable Frittata

How to Store Leftover Spring Frittata

Store any leftovers in an airtight container in the fridge for up to four days. You can serve it cold, at room temperature, or reheated in the microwave or oven. 

What to Serve with Frittata

To round out this veggie frittata into a full meal, serve it with a few side dishes. I love:

Make-Ahead Frittata

Yes, a frittata is a great make-ahead recipe. You can store leftover slices or the whole veggie frittata in an airtight container (or tightly wrapped in plastic wrap) in the fridge for up to four days. Serve it cold or warm it in the microwave just before serving. 

Spring Vegetable Frittata

Ingredient Swaps

If you’d like, it’s easy to mix up the vegetables in this recipe. Feel free to add or swap in other favorites like:

  • Greens, such as kale, spinach, collards, bok choy or even arugula
  • Other cheeses, such as cheddar, feta, or brie. 
  • Other veggies, like bell peppers, carrots, cauliflower, leeks, onions, or celery. 

More Egg Recipes

MADE OUR RECIPE(S)?

If you make this Spring Vegetable Frittata, be sure to tag me on Instagram @orchidsandsweettea!

Spring Vegetable Frittata

Spring Vegetable Frittata

Green Spring Vegetable Frittata

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves: 8 servings
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Ingredients

ROASTED VEGGIES:

  • 1 bunch broccolini, stems removed
  • 1/2 bunch organic asparagus, ends trimmed
  • 2 Tbsps Extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

FRITTATA:

  • 12 large organic eggs, beaten
  • 1/3 cup Almond milk
  • 1 Tbsp dried parsley
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dill weeds
  • 1 cup organic green peas
  • 1 cup grated parmesan cheese

Instructions

TO ROAST THE VEGGIES:

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a bowl, add the broccolini and asparagus along with the olive oil and seasonings: salt and black pepper, mixing everything together until veggies are well coated.
  • Transfer seasoned veggies to the prepared baking sheet and bake for 15-20 minutes or until they are charred and crisp. Remove from oven and let cool before chopping them up into smaller bite-size pieces.

TO MAKE THE FRITTATA:

  • Lightly grease a large 10 or 12-inch skillet and set aside.
  • In a large bowl, add together the eggs, herbs + seasonings, Almond milk, parmesan cheese, and green peas until combined.
  • Carefully pour the mixture into prepared skillet and top with roasted broccolini and asparagus, gently tucking them into the mixture halfway.
  • Bake for 15-20 minutes or until egg has completely set all around, veggies are cooked, and edges are golden brown.
  • Once done, remove the frittata from oven and garnish with dried parsley and additional cheese, if desired.
  • To serve, slice and enjoy.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftovers can be stored in a tightly sealed container + refrigerated for 3-4 days. Reheat in the oven when ready to serve.
  • INGREDIENTS: You can always personalize the ingredients by adding other greens (kale, spinach, collards, bok choy, arugula), other cheeses (Cheddar, Mild Cheddar, Sharp Cheddar) or veggies (multi-colored bell peppers, etc.). 
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Spring Vegetable Frittata.

Shanika

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