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Spring vegetable frittata with leeks and asparagus.
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4.97 from 31 votes

Spring Vegetable Frittata

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: frittata recipe, Spring vegetable frittata, Vegetable frittata
Servings: 8
Author: Lisa Bryan

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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

Video

Notes

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

Nutrition

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