Healthy Easy Spring Veggie (Printable Version)

A colorful dish combining asparagus, spinach, cherry tomatoes, and feta with fresh herbs for a light meal.

# What You Need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# How To Make It:

01 - Preheat oven to 375°F
02 - In a 10-inch oven-safe skillet, heat olive oil over medium heat
03 - Add red onion and sauté for 2 minutes until softened
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making weekday mornings feel less hectic.
  • One skillet means you spend more time eating and less time scrubbing pans afterward.
  • The vegetables stay tender and bright, not mushy or overdone like some frittatas can become.
02 -
  • Don't skip the stovetop step at the beginning, because it creates a barrier between the hot pan and the eggs, preventing a tough or rubbery bottom.
  • The center will look barely set when you pull it from the oven, and that's exactly when to stop cooking, because carryover heat will finish the job while it cools.
03 -
  • An oven-safe skillet with a metal handle and sloped sides makes sliding out the finished frittata easier than a straight-sided pan.
  • If your skillet handle isn't oven-safe, wrap it tightly with a damp kitchen towel before sliding into the oven to protect it from heat damage.
Go Back