If you’ve been searching for a bright and fresh dish that captures the essence of spring mornings, this Spring Vegetable and Herb Frittata Recipe is going to become your new go-to. It’s a vibrant blend of tender asparagus, fresh herbs, and crisp greens all enveloped in fluffy, perfectly baked eggs that bring a gorgeous pop of color and flavor to your plate. Whether you’re whipping it up for a weekend brunch or a quick weekday dinner, every bite feels like a celebration of spring’s bounty in the most comforting way.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a vital role in building layers of flavor, texture, and freshness. From the gentle sweetness of shallots to the bright herbaceous notes of dill and cilantro, every element shines through to make the perfect spring frittata.
- Whole egg and liquid egg whites: Combining these creates a light yet fluffy base that’s packed with protein while keeping things healthy.
- Shallot: Adds a subtle sweetness and delicate onion flavor, enhancing the vegetable medley beautifully.
- Asparagus: This spring superstar brings a tender bite and earthy freshness that’s essential to the season’s vibe.
- Green onions: Offer a mild sharpness with a lovely crunch that complements the softer veggies.
- Zucchini: It adds moisture and a smooth texture that balances out the tender greens.
- Kale, spinach, or arugula: Choose your favorite leafy green to give the frittata a nutritional boost and a burst of color.
- Kosher salt: Essential for seasoning and enhancing all the fresh flavors.
- Garlic: Minced to infuse a bit of pungency and depth without overpowering the dish.
- Lean deli ham: Adds satisfying savory notes and protein to round out the meal.
- Fresh dill, cilantro, and parsley: These herbs bring brightness, fragrant complexity, and a pop of green that’s just so inviting.
- Fresh cracked pepper: A touch for seasoning that sparks up every bite.
- Optional toppings—Green Goddess dressing, avocado, arugula, goat cheese or feta: For added creaminess, tang, and vibrant finishing touches that take this dish over the top.
How to Make Spring Vegetable and Herb Frittata Recipe
Step 1: Preheat Oven and Prepare Eggs
Start by preheating your oven to 350°F (175°C) so it’s ready when you finish prepping. In a mixing bowl, beat together one whole egg with the liquid egg whites until fully combined—this mixture is the fluffy, protein-packed base that will hold the spring vegetables and herbs together beautifully.
Step 2: Sauté Vegetables
Warm a large oven-safe skillet over medium-high heat with a light spray of oil. Toss in the thinly sliced shallots and bite-sized asparagus pieces, cooking them for about 3 to 4 minutes until the asparagus just starts to soften. This brief sauté helps release their natural sweetness while keeping that fresh snap.
Step 3: Add More Veggies
Next, stir in the chopped green onions, thin zucchini slices, and your choice of finely chopped kale, spinach, or arugula. Cook for another couple of minutes until the leafy greens are just wilted—this step ensures every bite is packed with tender, vibrant vegetables.
Step 4: Add Seasonings and Ham
Sprinkle in kosher salt to taste, then add the minced garlic, diced lean deli ham, and all those fresh herbs—dill, cilantro, and parsley. Mix everything together well and let the skillet cook for another 2 minutes. The fragrant herbs and garlic meld with the ham and veggies, making your kitchen smell like spring in full swing.
Step 5: Add Eggs and Finish
Turn off the heat and gently pour the beaten egg mixture over the sautéed vegetables and ham in your skillet, making sure it’s evenly distributed. For a pretty final touch, arrange a few asparagus spears on top. This not only looks lovely but gives an extra fresh bite in every slice.
Step 6: Bake
Slide the skillet into your preheated oven and bake for 15 to 18 minutes. You’ll know it’s done when the eggs are fully set and the edges have turned a slight golden brown. This baking step creates a tender yet slightly firm texture that’s perfect for slicing and serving.
Step 7: Cool and Serve
Let the frittata cool for a few minutes before slicing. Serving it slightly warm allows the flavors to settle beautifully. Top with your favorite garnishes like green goddess dressing, creamy avocado slices, peppery arugula tossed with fresh lemon, or tangy goat cheese or feta for a luxurious finish.
How to Serve Spring Vegetable and Herb Frittata Recipe
Garnishes
The magic of this frittata is that it’s easy to dress up with simple garnishes. Creamy green goddess dressing adds a luscious herb-infused twist, while fresh avocado slices bring rich buttery texture. Crumbled goat cheese or feta adds a tangy, salty pop, and a handful of fresh arugula tossed with a splash of lemon juice adds zing and a peppery note that complements the delicate frittata perfectly.
Side Dishes
This frittata pairs wonderfully with light, fresh sides such as a crisp spring salad with radishes and snap peas or roasted new potatoes tossed in herbs. It also shines alongside crusty sourdough bread or a fruit salad, making it a complete meal full of textures and contrasting flavors without overwhelming the fresh, herb-forward dish.
Creative Ways to Present
For a stunning brunch centerpiece, serve the frittata right in the skillet, allowing guests to admire the lush green and herb speckled surface. You can also cut it into wedges and stack slices between layers of butter lettuce for a playful handheld option. Another fun idea is to create mini frittata muffins using a muffin tin—perfect for gatherings or meal prep, turning this Spring Vegetable and Herb Frittata Recipe into portable bites of spring sunshine.
Make Ahead and Storage
Storing Leftovers
Leftover frittata is fantastic refrigerated in an airtight container for up to 3 days. When you store it right, it keeps that fresh flavors and moist texture intact so you can enjoy a quick protein-packed meal anytime.
Freezing
If you want to enjoy the Spring Vegetable and Herb Frittata Recipe later, it freezes well. Slice it into portions, wrap them tightly with plastic wrap and foil, and place in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To warm up your frittata leftovers, gently reheat in a skillet over low heat or pop it in the oven at 300°F until heated through. You can also microwave it for a quick option, but watch closely to avoid drying out the eggs. Adding a splash of water or covering it while reheating helps keep it moist and tender.
FAQs
Can I make this Spring Vegetable and Herb Frittata Recipe vegetarian?
Absolutely! Simply omit the deli ham and consider adding extra veggies or cheese for more flavor and substance. The fresh herbs and vibrant vegetables will still make this dish wonderfully satisfying.
What are good substitutions for the leafy greens?
You can use kale, spinach, arugula, or even Swiss chard depending on your preference and availability. Just make sure to chop them finely so they cook evenly and blend seamlessly into the frittata.
Can I use regular eggs instead of liquid egg whites?
Yes, you can use all whole eggs if you prefer a richer, creamier texture. Using only whole eggs will make the frittata a bit denser and more indulgent, but still delicious.
How do I know when the frittata is fully cooked?
The frittata is done when the eggs are set and slightly golden at the edges. You can gently shake the skillet or insert a toothpick in the center; if it comes out clean, your frittata is ready to enjoy.
Can I prepare this recipe ahead of time for a brunch party?
Yes! You can assemble the frittata the night before and refrigerate it, then bake it fresh the next morning. This saves you time and lets you focus on other brunch preparations while still serving a fresh, flavorful dish.
Final Thoughts
Trust me, once you try this Spring Vegetable and Herb Frittata Recipe, it will quickly become a favorite in your kitchen for welcoming the freshness of spring. The way the eggs embrace the vibrant veggies and fragrant herbs is pure magic. It’s such a simple, healthy, and utterly delightful dish to share with friends or savor on your own. So grab those spring veggies and herbs, and make this recipe your next kitchen adventure!
Print
Spring Vegetable and Herb Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Spring Frittata is a vibrant and healthy dish combining a variety of fresh spring vegetables, lean deli ham, and fragrant herbs, all baked to perfection. Perfect for breakfast, brunch, or a light meal, it pairs wonderfully with fresh toppings like avocado, arugula, and tangy goat cheese or feta. Easy to prepare and packed with protein and nutrients, it’s a delicious way to celebrate seasonal produce.
Ingredients
Egg Mixture
- 1 whole egg
- 1 lb. (454 g) box of liquid egg whites
Vegetables
- 1 shallot, thinly sliced (30 g)
- 2 cups asparagus, cut into bite-sized pieces (260 g)
- ¾ cup green onions, chopped (50 g)
- 1 cup zucchini, thinly sliced (100 g)
- 2 cups kale, spinach, or arugula, finely chopped (50 g)
- 1 clove garlic, minced (or 1 frozen cube)
Protein and Herbs
- 8 oz. (215 g) lean deli ham, chopped
- 2 Tbsp. fresh dill (7 g)
- 2 Tbsp. fresh cilantro (7 g)
- 2 Tbsp. fresh parsley (7 g)
- 1 tsp. kosher salt, plus more for sprinkling
- Fresh cracked pepper, to taste
Optional Toppings
- Green Goddess dressing
- Avocado
- Arugula
- Goat cheese or feta
Instructions
- Preheat Oven and Prepare Eggs: Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the whole egg and liquid egg whites until well combined. Set aside.
- Sauté Vegetables: Heat a large, oven-safe skillet over medium-high heat and coat with oil spray. Add the sliced shallots and chopped asparagus, cooking for 3–4 minutes until just tender.
- Add More Veggies: Stir in the green onions, zucchini, and chopped kale (or spinach/arugula). Cook for another 2 minutes, allowing the kale to soften slightly.
- Add Seasonings and Ham: Sprinkle in the kosher salt and add the minced garlic, chopped lean deli ham, and fresh herbs (dill, cilantro, parsley). Mix well and cook for an additional 2 minutes until fragrant and everything is heated through.
- Add Eggs and Finish: Turn off the heat. Pour the beaten egg mixture evenly over the sautéed vegetables and ham, ensuring ingredients are spread out in the skillet. For a decorative touch, lay a few asparagus spears on top if desired.
- Bake: Place the skillet in the preheated oven. Bake for 15–18 minutes, or until the eggs are set and the frittata is slightly golden around the edges.
- Cool and Serve: Allow the frittata to cool slightly before slicing. Serve with optional toppings such as green goddess dressing, avocado, arugula tossed in lemon, or goat cheese/feta for added flavor.
Notes
- Use an oven-safe skillet to avoid transferring the mixture to another dish for baking.
- If you prefer, substitute kale with spinach or arugula for different flavors.
- For a vegetarian version, omit the deli ham and add extra vegetables or plant-based protein.
- Adjust seasoning to taste before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
