Spring Vegetable Frittata
Recipe Introduction
Fancy a bit of sunshine on a plate? Have you ever wondered what to make with all those lovely spring veggies? My ultimate frittata recipe is just the ticket.
Honestly, it's so easy, even my nan could nail it after a sherry or two.
Spring on a Plate
This delightful dish hails from Italy, but this version is a true celebration of a British spring. Think asparagus, peas, and all those lovely fresh herbs.
An easy frittata is perfect for a lazy brunch or a light supper. You can whip it up in no time.
Quick, Easy and Healthy
This healthy frittata is packed with protein and goodness. Asparagus is brilliant for you, you know. It's also a fantastic way to use up any leftover veg lurking in the fridge.
This vegetarian frittata recipe makes about 6 servings. It's perfect for sharing with mates or family.
Why This Frittata Rocks
What makes this particular spring vegetable frittata recipe so special? It's the simplicity, innit! There's no faffing about. It's ready in under an hour.
And it tastes blooming fantastic! It's definitely an egg dish that you'll want to make again and again.
Time to gather our bits and bobs, shall we? Let's get cooking!
Ingredients & Equipment: Let's Get Cracking!
Right, let's talk about what you'll need for this absolutely smashing Spring vegetable frittata recipe . Don't worry, nothing too cheffy! We're keeping it simple, innit?
Main Ingredients
- Eggs: You'll need 6 large eggs (US: 6 large eggs, Metric: 360g ). Honestly, the fresher the eggs, the better the frittata will taste. Use free range if you can.
- Milk: Just a splash, 1/4 cup (US: 1/4 cup , Metric: 60ml ) of whole milk does the trick.
- Seasoning: A pinch of salt (US: 1/4 teaspoon , Metric: 1g ) and pepper (US: 1/4 teaspoon , Metric: 1g ).
- Parmesan: A couple of tablespoons of grated Parmesan cheese (US: 2 tablespoons , Metric: 20g ) adds a lovely, nutty flavour.
- Olive Oil: To sauté the veggies, 1 tablespoon (US: 1 tablespoon , Metric: 15ml ) of olive oil.
- Asparagus: Fresh is best! 1 cup (US: 1 cup , Metric: 150g ), trimmed and chopped. Look for firm, bright green spears.
- Peas: 1/2 cup (US: 1/2 cup , Metric: 75g ) of frozen peas, thawed. Easy peasy!
- Spring Onions: 1/2 cup (US: 1/2 cup , Metric: 50g ) sliced.
- Garlic: One clove (US: 1 clove , Metric: 1 clove ), minced.
- Fresh Herbs: 2 tablespoons (US: 2 tablespoons , Metric: 10g ) chopped parsley, chives, and tarragon. This easy frittata recipe loves fresh herbs.
Seasoning Notes
For the Parmesan frittata recipe , less is more. A bit of salt, pepper, and those fresh herbs make all the difference.
- Essential spice combinations are the salt and pepper.
- Flavor enhancers and aromatics are the garlic and herbs.
- Quick substitution options is to use mixed herbs, but I always use fresh herbs when possible.
Equipment Needed
Now, for the kit. Don't stress, you probably have most of this already.
- Oven safe skillet: A 10 inch (or 25cm) skillet is perfect. Cast iron is ideal, but anything oven safe will do.
- Whisk: For beating the eggs. A fork works in a pinch, though!
- Cutting board & Knife: To chop those lovely spring veggies.
That's it! Honestly, this oven baked frittata recipe is so straightforward, even my nan could make it and she is not even a cook! It really is an easy frittata .
So, grab your ingredients and let's get started! Enjoy your healthy frittata for lunch! It is a perfect egg dish for a brunch
Right then, let's have a go at making this stonking Spring vegetable frittata recipe . Honestly, it's easier than putting up shelves, I swear.
And it's way tastier too. This easy frittata is perfect for a lazy Sunday brunch or a quick healthy frittata supper.
I even reckon it would give Prue Leith a run for her money.
Prep Steps: Sorted!
First things first, let's get organised, shall we? It's all about the mise en place , darling. Chop your asparagus and spring onions.
Thaw your peas. Mince that garlic no vampires allowed near this egg dish ! And crack those eggs into a bowl.
A quick whisk with milk, Parmesan, salt and pepper, and you are good to go. Safety wise? Don't burn yourself! That's my top tip.
step-by-step: As Easy As Pie (Well, Easier!)
- Preheat your oven to 375° F ( 190° C) .
- Sauté your veg in olive oil in an oven safe skillet for about 3- 5 minutes. We want them softened, not cremated.
- Whisk the eggs, milk, Parmesan, salt, and pepper together in a bowl.
- Pour the egg mixture over the veg in the skillet. Make sure it's evenly spread.
- Bake for 25- 30 minutes . The oven baked frittata recipe is ready when it’s golden and a knife comes out clean.
- Cool slightly before serving, you don't want to burn your tongue, trust me, I have!
Pro Tips: From Amateur to Frittata Pro
Fancy a bit of a cheat? Use pre-chopped veggies! Avoid overcooking, that's the cardinal sin of frittata making. No one likes a rubbery parmesan frittata recipe ! This frittata recipe brunch is a winner.
I once made this for my friend’s garden party, and it disappeared faster than a free bar! Serve this vegetarian frittata recipe with a simple salad, crusty bread, and a glass of something chilled.
You’ve earned it!
Recipe Notes for the Ultimate Spring Vegetable Frittata
Right then, so you're about to tackle this glorious frittata recipe ! Before you dive in, a few extra bits to help you nail it.
Honestly, this easy frittata recipe is pretty foolproof, but these notes will ensure it's champion. Let's get started!
Serving Suggestions: Posh it Up!
Presentation is key, innit? Slice the healthy frittata into wedges. Arrange them nicely on a plate. A sprig of fresh herbs makes it look extra fancy!
It would be great served with a side of crusty bread. A simple green salad with a vinaigrette is perfect too.
If it's brunch, a mimosa would be lovely. Alternatively, just have a cup of tea to serve alongside this frittata recipe brunch .
Storage Tips: Keep it Fresh, Guv'nor!
Got leftovers? Wrap the oven baked frittata recipe tightly in cling film. It'll keep in the fridge for up to 3 days.
To freeze, wrap individual slices in foil. Then pop them into a freezer bag. It will keep for up to a month.
Reheat it in the oven at 350° F ( 175° C) . Or in the microwave. It will take just a minute or two. Just until it's warmed through.
Variations: Get Creative!
Want to mix it up? For a vegetarian frittata recipe , stick to the veggies. However, if you are not a vegetarian, add some cooked bacon or sausage.
It adds a smoky flavour!
Fancy a dairy-free version? Use almond milk instead of cow's milk. It works a treat. Also, feel free to swap out the asparagus.
Use broccoli florets. Or use sweetcorn instead of peas. It is your recipe to make.
Nutrition Basics: Goodness in Every Slice
This spring vegetable frittata recipe is packed with goodness! Eggs are a great source of protein. The vegetables add vitamins and fibre.
Parmesan cheese adds calcium. It is definitely a healthy frittata .
Each serving is roughly 180 calories . It provides 12g of protein and 4g of carbohydrates . It's a balanced and satisfying meal.
That is perfect for any time of day. This egg dish will not let you down.
I hope these notes are useful, my friend! Now go forth and conquer that frittata. It's so much easier than you think.
Frequently Asked Questions
Can I make this frittata recipe ahead of time?
Absolutely! A frittata is a great make-ahead dish, perfect for a busy week. You can bake it completely, let it cool, and then store it in the fridge for up to 3 days. Reheat individual slices in the microwave or oven. Just be aware it might lose a bit of its lovely texture.
What other vegetables can I use in this spring vegetable frittata recipe?
The beauty of a frittata is its versatility, innit? Feel free to swap in any vegetables you fancy. Courgettes (zucchini), mushrooms, spinach, bell peppers, or even leftover roasted vegetables would all work a treat.
Just make sure to adjust the cooking time accordingly, and sauté any hard veggies before adding them to the egg mixture to make sure they're not still hard when you bake!
How do I store leftover frittata? And how long will it last?
To store any leftover frittata, pop it in an airtight container and keep it in the fridge. It'll happily keep for up to 3 days. It can be eaten cold (perfect for a picnic!) or reheated in the microwave or oven. Just make sure it's piping hot all the way through before tucking in.
Can I freeze a frittata?
While you can freeze a frittata, bear in mind that the texture might change a bit upon thawing, becoming slightly more watery. To freeze, let it cool completely, slice it into individual portions, wrap each slice tightly in cling film and then foil, and freeze for up to 2 months.
Thaw overnight in the fridge and reheat thoroughly. It's not ideal, but good if you want to have that frittata ready for a day where you are very, very busy!
My frittata recipe is sticking to the pan! What am I doing wrong?
A sticky situation indeed! First, make sure you're using an oven safe skillet with a good non-stick coating, or one that's well seasoned if it's cast iron. Secondly, don't skimp on the olive oil when sautéing the vegetables. Finally, be sure the oven is at the correct temperature.
If it's too low, the frittata will take longer to cook and is more likely to stick. And always let it cool slightly before attempting to slice and serve!
Is this Spring Vegetable Frittata recipe healthy? What are the nutritional benefits?
You bet your bottom dollar it is! Packed with eggs, it's a brilliant source of protein, essential for muscle building and keeping you feeling full. The vegetables contribute vitamins, minerals, and fibre, supporting overall health. Plus, the Parmesan adds a calcium boost.
Keep in mind the fat content comes from the eggs, cheese and olive oil, so it's best enjoyed as part of a balanced diet.
Spring Vegetable Frittata
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 180 |
|---|---|
| Fat | 12g |
| Fiber | 1g |
