Spring Vegetable Frittata


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This spring vegetable frittata is a stunning, one-skillet meal loaded with spring’s finest greens, creamy goat cheese, and fresh herbs. And yes, this can be enjoyed as breakfast-for-dinner.

Spring vegetable frittata in a skillet on a table.

Frittata recipes are my favorite for an easy, yet impressive meal! This healthy, veggie-heavy version puts spring greens front and center (hello leeks and asparagus), and has a sprinkle of fresh herbs on top. Frittatas are a great way to use up in-season produce and they’re as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.

Once you memorize the basic frittata formula, you can have fun switching up the veggies for every season and every holiday. Case in point, my smoked salmon frittata and kale and butternut squash frittata. They’re delicious, healthy meals that can be enjoyed for breakfast, brunch, lunch, or even dinner!

Ingredients for a spring vegetable frittata on a table.

What’s In This Spring Vegetable Frittata?

In addition to your classic egg frittata ingredients, you’ll need a few spring vegetables, some cheese, and herbs.

  • Eggs: Similar to my other frittata recipes, you’ll need 10 large eggs. So make sure you’ve got plenty on hand!
  • Yogurt: Any type of yogurt will work, whether it’s dairy or dairy-free.
  • Olive Oil: Just a drizzle of oil to saute the veggies. You could also use avocado oil.
  • Asparagus: I recommend thin asparagus (if you can find them) as they cook faster and are bite-sized. But thick asparagus work as well. Just slice them in half before chopping.
  • Leek: Grab a good sized leek with plenty of white and light green on it, that’s the usable portion.
  • Peas: Frozen green peas are super easy to toss in this frittata. And you gotta love how they dot the top!
  • Spinach: Since we’re on a green theme, a large handful of baby spinach works great. But feel free to use kale or chard as well.
  • Cheese: I love goat cheese in frittata recipes, but you can also use feta, or leave it off to keep it dairy-free.
  • Herbs: Dill and parsley make for an extra fresh and spring-y combo!

Find the printable recipe with measurements below.

How To Make A Spring Vegetable Frittata

Hello easy peasy one-pan frittata! Just follow these simple steps to whip up your frittata.

Sauté the veggies. Sauté the leek for 3-4 minutes. Then add the asparagus and cook for 1-2 minutes more. Once those are cooked, add the frozen peas, baby spinach, salt and pepper, and sauté for another 1-2 minutes.

This is optional, but if you’d like a super stunning, photogenic frittata remove 1/3 of the vegetables to a plate. You’ll then add this back on top of the eggs later. I give tips on how to do this in the video below, so give that a watch!

Sauteeing vegetables for a spring vegetable frittata.

Make the egg mixture. Whisk together the eggs, yogurt, salt, and pepper. Then pour the mixture into the pan and let it cook for 2-3 minutes.

Making egg mixture in a bowl for spring vegetable frittata

Bake to perfection. Sprinkle the additional cooked veggies on top, dollop some goat cheese, and bake in the oven for 15-20 minutes. Then serve it up with a sprinkle of herbs for a fresh, springtime vibe!

A slice of spring vegetable frittata on a plate

Ways To Serve Vegetable Frittata

Normally, I’ll just eat this frittata as-is because it’s that good. But if you want to make it a heartier meal, here’s a few ways to do it.

Frittata Storage Options

If you’re in need of a meal that’s quick to re-heat, you can always count on frittatas. Here’s a few ways you can store them for meal prep.

  • For storing: Slice into individual pieces and pack away into airtight containers. It will stay good in the fridge for 3-4 days.
  • To freeze: Good news, frittatas freeze well in freezer-safe containers! You can store them for up to 3 months.
A skillet of spring vegetable frittata next to a plate with a fork.

More Breakfast Ideas with Eggs

If eggs are your go-to ingredient (like they are for me), I’ve got a whole list of egg recipes that cover breakfast, lunch, and dinner! But here’s a few favorites that make for the best breakfast ideas.

Spring Vegetable Frittata Recipe Video

Want to see how I make this recipe? Watch the video below!

If you make this spring vegetable frittata, let me know how it turned out! I’d love to hear what you think in the comments below.

Spring vegetable frittata with leeks and asparagus.

Spring Vegetable Frittata

4.97 from 31 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8
Author: Lisa Bryan


This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!



  • 10 large eggs
  • ½ cup yogurt, or dairy-free yogurt
  • 2 tablespoons olive oil
  • 1 leek, white and light green parts chopped
  • ½ pound thin asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 1 cup (packed) baby spinach
  • salt and pepper, to taste
  • 4 ounces goat cheese, or feta/other cheese
  • Optional garnish: fresh dill, and parsley


  • Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
  • Then add the asparagus and saute another 1-2 minutes.
    Sauteeing leeks and asparagus for spring vegetable frittata
  • Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
    Sauteeing vegetable for spring vegetable frittata.
  • In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
  • Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
    Cooking eggs with vegetables in a pan for a spring frittata
  • Garnish with additional herbs before serving.
    A skillet of a vegetable spring frittata

Lisa’s Tips

  • I love my 10″ Staub pan for frittata recipes. It goes from the stovetop to the oven to the table! 


Calories: 190kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 164mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 3mg
Course: Dinner
Cuisine: American
Keyword: frittata recipe, Spring vegetable frittata, Vegetable frittata
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. My first attempt at cooking something after being under the weather for about a week. This was delicious, quick, and easy, and a great way to put myself on the road to recovery! Thank you, as always! (I added a small zucchini because it was staring at me forlornly, and it was wonderful!)5 stars

  2. Delicious. I made it Whole30 compliant with coconut yogurt and Kite Hill ricotta. I also beat a scoop of egg white protein into the eggs. Will be adding this to my rotation. Thanks!5 stars

  3. I omitted the spinach, swapped goat cheese for shredded mozzarella, and used basil instead of parsley and dill – to use up all the random things in my fridge. I didn’t have an oven safe frying pan so I just used a tart form. And it still came out perfect. You’re a recipe wizard 🧙‍♂️ thank you!5 stars

  4. I made this recipe and it was so delicious!  I am not sure what exactly the yogurt did (I used Greek) but the frittata was fluffy and not dry which made it the perfect texture!  I loves all the veggies in it and will use this recipe as abase fir whatever I have as far as veggies to throw in.  I have never used a leek before until this recipe, and the flavor of that was right on!  I believe an onion may have been too strong, so I appreciate the leek.  Thank you so much for this recipe!!!!  I found you on GMA and from there started following you because I try to eat healthy meals and you do a great job providing yummy recipes!  Thank you so much!!5 stars

  5. My husband and I have both made this recipe and love it. We have made it for guests as well and is a favorite. It is one of your “go to” recipes. It has so many ingredients we already love, goat cheese, asparagus, spinach, but we are not a fan of peas, so we eliminate those. I also don’t like onions, but the leeks are wonderful and have used them in more dishes now.5 stars

  6. Just made the frittata, it’s amazing!! Lisa, everything I have made from your website has been so delicious without fail! You are literally a recipe goddess :) thank you for all that you do! 5 stars

  7. I have a question. Just saw your recipe and wondered if you had ever tried doing this with 5 eggs and the equivalent liquid volume of liquid egg whites to reduce cholesterol? Do you think it would work? 

  8. This frittata is winner! I love all the green veggies and fresh herbs, and I paired it with toast and fruit and it was yummy! Thank you, once again, for your talent in creating delicious recipes!

  9. I recently bought a cast iron skillet, but it’s been in the box waiting for a recipe like this to make its debut. I didn’t have exactly the same ingredients, but I gave it a try substituting milk for yogurt, broccoli for asparagus, onion and new potatoes for leeks. I had to saute the veggies a lot longer, but the recipe still came out wonderful. My husband was impressed and actually asked for seconds!5 stars

  10. After watching this on Youtube, I decided to head in the kitchen and make this, along with the cabbage soup.  Unfortunately I didn’t have asparagus, dill or peas, so switched it up with mushrooms, spinach and shredded  lactose-free sharp cheddar cheese. (Cabot brand.)  It came out great. I stuck to the recipe exactly as described, moving some of the veggies out for a few min while the eggs cooked, and adding them in later as described.  It was just delicious overall. Next time I’ll add more garlic. I can see how this recipe can be adapted for taste purposes, and the initial base of eggs and yogurt, along with seasonings, plus your method of making frittata’s, is perfect.5 stars

  11. This recipe was excellent and pretty simple. I froze part of the leftovers and left some in the fridge to eat this week – a double win!5 stars

  12. I used what I had on hand; kalamata olives, spinach, mushrooms, feta. It turned out fabulous! The yogurt made all the difference in the texture. Who knew?5 stars

  13. I love this and most of your recipes! Being in Upstate New York, your veggies are usually bigger than mine(huge). Today it looked like my leek was bigger than yours. I would appreciate a little more measured guidance sometimes. I also want to know what you do with your”garbage” like the stalks of broccoli and keek greens. Do you make stock or compost? Thank you for getting me through prepping and smoothies!5 stars

    1. Absolutely! I am working on being more detailed when it comes to produce weight and measurement for future recipes. As for the leftovers, they are great for making stock, but I haven’t tried other methods yet. If you do find any other ways to use it, please let me know!

  14. Pleasantly surprised at how enjoyable this turned out. I didn’t have any leeks on hand so I substituted with onions, and topped the finished dish with avocado slices instead of cheese. It’s light and fresh, with a pleasant texture and a clean, gentle flavour. This is a flexible and forgiving recipe that will help clear up leftover veggies in the fridge. I find the dish very easy on the palate and therefore suitable for any time of the day.

    Will try making this with the proper ingredients next time. Thank you Lisa.5 stars

    1. That’s the beauty of a frittata! It’s the best for using up leftover veggies in your fridge. But, glad you enjoyed the recipe overall Anthea!

  15. really amazing dish ! Fits perfect for my meal prep.
    I’d love to know if your nutritional facts are per slice or per 100g please ?

    Thank you xx

  16. Just made this recipe halved as for one. Will freeze half for later. I have never tried the yogurt and it came out with a great texture! Adding wrong amount of milk can make it watery. Going to try the yogurt trick for my muffin egg bites too! Thank you. Delicious! 5 stars

  17. I had never heard of a frittata before, and it looked so good that I just had to try it. Both my husband & I loved it and definitely will make it again. Thank you for all the fantastic recipe ideas.5 stars

  18. It was so yummy and easy to make. I’ve never made a frittata before. It was very pretty, too, to post on Facebook.5 stars

  19. This recipe is delicious! Made this for Easter breakfast and it was amazing. I’m excited about the leftovers too4 stars

  20. Hi Lisa, I make vegetable frittatas all the time for myself for breakfast. I make enough to last a few days. It’s another way for me to get my veggies in another meal. I will try it with leeks (never cooked them before). Over the last couple of years you have gotten me to try ingredients that are in your recipes that I haven’t used before but you will never get me to try/eat asparagus LOL. Happy Easter! Take care, Christine5 stars

    1. Happy to hear I’ve been able to bring some new inspiration into the kitchen! Bummer on the aspargus haha! But no worries. Happy Easter to you as well.

  21. Sooooo yummy, easy and cheap! I added ricotta as well as goat cheese to the top for some extra creamy texture and it was awesome.5 stars

  22. It was a great experience of cooking…I was not done related to cooking before. This helps me a lot to learn to cook…I suggest all to use this recipe…and still, if you are unable to cook food in this COVID transmission, you can order it online WHO has said that Food delivery service Covid-19’s time is the safest That’s why we provide take out near me for more restaurant for Dishpal’s Through Food Delivery Service to more frequent restaurant owners.5 stars

  23. Just made this frittata for lunch and it was absolutely delicious. Very light and springy. And I love the flavor of the soft goat cheese in this dish. Thanks Lisa for the always healthy and flavorful inspiration ;-).5 stars

  24. Great recipe- just made it tonight…very light but flavorful. I am buckling down more with finding recipes that won’t cause Hashimoto’s flare ups so am glad I found this site!5 stars

    1. This one is a bit lighter since it’s just filled with greens. But you can take a peek at my other frittata recipes that I have on my website!

    2. I’my planning on making this for Easter brunch. I’m not a huge fan of goat cheese so I bought some fritter. My question is do you think sun dried tomatoes would be good added to this?  It sounds great as is and and I wasn’t sure if you think that would be a good combination?  If not, I’ll keep it as written.  Thank you for posting what I’m sure will be a great recipe.  5 stars

  25. This is such a lovely recipe. So perfect for spring. The colors and the flavors make this a hit for any springtime brunch or breakfast.5 stars

  26. Frittatas remind me of spring…I love them for outdoor brunches. This is so beautiful and delicious…I wish I could have a slice right now!5 stars

  27. I can’t resist a good frittata, and this one looks so good! Bookmarked for later, thank you so much for the recipe :)5 stars

  28. looks amazing!! with COVID I don’t get a lot of people over, what can I do with leftovers?
    thanks a bunch!

    1. You can always freeze these to save for later! I have storage instructions written in the blog post :)

  29. Will be making this soon perfect for my after office meals everyday will dm you if i make this and let you know how it goes Thanks Ramya