Spring Veggie Frittata Asparagus (Printable version)

Fluffy eggs with asparagus, zucchini, spinach, goat cheese, and fresh herbs—perfect for any meal.

# Ingredient list:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1 small zucchini, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 green onions, sliced

→ Eggs & Dairy

06 - 8 large eggs
07 - 1/4 cup whole milk or cream
08 - 4 oz goat cheese, crumbled
09 - 2 tablespoons grated Parmesan cheese

→ Herbs & Spices

10 - 2 tablespoons fresh chives, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Other

14 - 2 tablespoons olive oil

# Step-by-step guide:

01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe skillet, heat olive oil over medium heat. Add asparagus and zucchini; cook for 3–4 minutes until just tender.
03 - Stir in spinach, cherry tomatoes, and green onions; cook for another 2 minutes until spinach wilts.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with goat cheese, Parmesan, chives, and parsley.
06 - Cook on the stove for 3–4 minutes until the edges start to set.
07 - Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is set and puffed.
08 - Let the frittata cool for 5 minutes before slicing and serving.

# Expert tips:

01 -
  • It's ready in less than an hour but tastes like you've been cooking all morning.
  • One skillet means fewer dishes, and let's be honest, that's half the battle on a weeknight.
  • The goat cheese melts into creamy pockets while the vegetables stay bright and tender—it's the textural sweet spot.
02 -
  • The frittata continues cooking slightly after you remove it from the oven, so pulling it out when the very center still looks barely set ensures it'll be custardy and perfect, not rubbery and overcooked.
  • An oven-safe skillet with a metal handle is non-negotiable—silicone handles will melt, and you'll be cleaning your oven instead of eating brunch.
03 -
  • If your skillet isn't oven-safe, no problem—after the stovetop cooking, you can slide the frittata onto a baking sheet lined with parchment and finish it in the oven without the skillet.
  • Crumbling goat cheese directly over the egg mixture instead of trying to distribute it perfectly means every slice gets those creamy pockets you're after, no matter how it breaks up.
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