If you’re looking for a delicious way to celebrate the flavors of the season, this Spring Frittata Recipe is about to be your new go-to. With a medley of fresh green vegetables, bright cherry tomatoes, creamy goat cheese, and a showy sprinkle of herbs, this dish is as vibrant as it is satisfying. It’s the perfect recipe for brunch, a light dinner, or meal-prepped lunches—and the best part? The Spring Frittata Recipe lets you bask in effortless elegance, delivering big flavor with just a handful of ingredients.

Ingredients You’ll Need

You won’t believe how simple yet essential each ingredient is to this Spring Frittata Recipe. Every component adds something special, from the rich creaminess of the eggs to the zing of fresh herbs and the irresistible pop of spring veggies. Here’s what you’ll need, plus a quick tip for each.

8 large eggs: The heart of the frittata—use fresh, high-quality eggs for the creamiest custard base.
1/4 cup milk or cream: Adds a silky texture; cream creates extra richness, while milk keeps things lighter.
1/2 teaspoon salt: Don’t skimp—this brings all the flavors together beautifully.
1/4 teaspoon black pepper: Provides gentle heat and depth to balance the eggs and veggies.
1 tablespoon olive oil: Use a fruity extra-virgin olive oil to enhance the fresh, springy flavors.
1/2 cup leeks or green onions, thinly sliced: These mellow aromatics create a lovely savory backbone.
1 cup asparagus, trimmed and chopped into 1-inch pieces: Fresh, tender asparagus gives this frittata its signature seasonal flair.
1/2 cup frozen or fresh peas: Bursting with sweetness—no need to thaw frozen peas, just toss them in.
1/2 cup cherry tomatoes, halved: Their juiciness and acidity brighten every bite.
1/2 cup crumbled goat cheese or feta: Choose your favorite for tangy, creamy pockets throughout.
2 tablespoons fresh herbs (such as parsley, dill, or basil): Herbs add color and a fresh garden finish; mix and match as you like.
Optional microgreens or extra herbs for garnish: A final touch for extra color and a burst of freshness—perfect for serving.

How to Make Spring Frittata Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 375°F (190°C). This ensures a gentle bake and a custardy center. In a medium bowl, whisk the eggs, milk or cream, salt, and black pepper together until well-blended. The eggs should look pale yellow and slightly frothy—this is the secret to a light, puffy Spring Frittata Recipe.

Step 2: Sauté the Aromatics and Veggies

Grab an oven-safe skillet—cast iron makes for a gorgeous frittata—and heat your olive oil over medium. Add the leeks or green onions and cook for just a few minutes, until they become fragrant and translucent. Next, stir in the asparagus and peas; sauté these just until they turn bright green and tender, about 3 to 4 minutes. You want the vegetables cooked but still vibrant.

Step 3: Add the Eggs and Toppings

Pour your whisked egg mixture evenly over the sautéed veggies in the skillet. Scatter the cherry tomato halves and bits of goat cheese across the top. Let the frittata cook on the stovetop, undisturbed, for 2 to 3 minutes. This step helps the edges begin to set—an essential base for the Spring Frittata Recipe’s signature texture.

Step 4: Bake to Perfection

Transfer the whole skillet to your preheated oven. Bake for about 10 to 12 minutes, or until the frittata is puffed and the center is set but not dry. Keep an eye out; you’ll know it’s ready when the middle gently springs back if touched. The aroma at this stage is simply irresistible!

Step 5: Cool, Garnish, and Serve

Once baked, let your Spring Frittata Recipe cool for just a few minutes. This resting time lets the texture set and makes slicing a breeze. Shower the top with fresh herbs and a handful of microgreens if you like. Then, slice into wedges and serve with pride!

How to Serve Spring Frittata Recipe

Garnishes

For a restaurant-worthy finish, top your Spring Frittata Recipe with a flourish of microgreens, more chopped herbs, or even a few extra crumbles of cheese. These simple touches not only add a dash of color but also amp up the brightness and fresh flavor in every forkful.

Side Dishes

Pair your frittata with buttered toast, crusty sourdough, or a lemony salad. I love serving mine with roasted potatoes or chilled fruit for a full brunch spread. There’s really no wrong move—it’s the sort of dish that plays well with almost anything.

Creative Ways to Present

Try serving the Spring Frittata Recipe picnic-style in wedges, or even sliced into small squares on a platter for easy party bites. Individual ramekins make adorable single-serving portions for special occasions. Or, stuff a slice into a crisp baguette for the ultimate on-the-go seasonal sandwich!

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Spring Frittata Recipe (lucky you!), simply wrap slices tightly or place in an airtight container. Stored in the refrigerator, it’ll keep well for up to 3 days. The flavor deepens overnight, making leftovers even more irresistible for a quick breakfast or snack.

Freezing

To freeze, cut the frittata into wedges, wrap each piece in plastic wrap, then stash in a freezer-safe bag. Label and store for up to two months. Thaw slices overnight in the fridge before reheating so the texture stays tender.

Reheating

Reheat your Spring Frittata Recipe either gently in the microwave (covered, on medium power, about 30 seconds at a time), or in a low oven (at 300°F) until warmed through. Avoid overheating, which can dry out the eggs. Add fresh herbs or a dab of cheese before serving to perk up the flavors.

FAQs

Can I use different vegetables in this Spring Frittata Recipe?

Absolutely! The Spring Frittata Recipe is endlessly customizable. Swap in baby spinach, zucchini, bell peppers, or even leftover roasted vegetables. Just keep the total vegetable volume about the same for best results.

Is it possible to make this Spring Frittata Recipe dairy-free?

Yes, just use a plant-based milk and skip the cheese, or use a dairy-free cheese substitute. You’ll still get a lovely, fluffy texture and plenty of flavor from the vegetables and herbs.

What kind of herbs work best?

Soft, mild herbs like parsley, dill, and basil are classic for spring frittatas, but feel free to experiment with chives, tarragon, or chervil. A little mint can be wonderful too, especially with peas and asparagus.

Do I need a special pan to make this?

Nope! Any oven-safe skillet (like cast iron or stainless steel) that’s about 10 inches wide will do the trick. If you don’t have one, you can transfer your sautéed vegetables to a baking dish, add the eggs and toppings, and bake as directed.

Can I serve the Spring Frittata Recipe at room temperature?

Definitely! This dish is delicious hot, warm, or at room temp, which makes it perfect for entertaining or packing into lunches. Letting it cool a bit before serving allows the flavors to meld beautifully.

Final Thoughts

If you’re eager for a dish that feels special but fits right into everyday life, you simply have to try this Spring Frittata Recipe. It’s easy, seasonal, and so forgiving—you can riff endlessly with whatever’s freshest in your fridge. Take a leap into springtime flavor and treat yourself (and your loved ones!) to this irresistible classic.

Spring Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 slices 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Enjoy the flavors of spring with this delightful Spring Frittata recipe. Packed with fresh vegetables and creamy goat cheese, this colorful frittata is perfect for a leisurely brunch or a light dinner.

Ingredients

Scale

Egg Mixture:

8 large eggs
1/4 cup milk or cream
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetables and Cheese:

1 tablespoon olive oil
1/2 cup leeks or green onions (thinly sliced)
1 cup asparagus (trimmed and chopped into 1-inch pieces)
1/2 cup frozen or fresh peas
1/2 cup cherry tomatoes (halved)
1/2 cup crumbled goat cheese or feta
2 tablespoons fresh herbs (such as parsley, dill, or basil)
Optional: microgreens or extra herbs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: to 375°F (190°C).
Prepare egg mixture: Whisk together eggs, milk or cream, salt, and pepper in a medium bowl.
Sauté vegetables: Heat olive oil in an oven-safe skillet. Cook leeks until softened, then add asparagus and peas. Sauté until tender.
Add egg mixture: Pour eggs over vegetables in the skillet. Top with cherry tomatoes and goat cheese. Cook briefly on the stove.
Bake: Transfer the skillet to the oven and bake until the center is set.
Finish and serve: Let the frittata cool slightly, then garnish with herbs before slicing and serving.