Spring Vegetable Frittata — Pan-Baked in 30 Minutes
Bright, tender vegetable bites and creamy eggs set into a golden, slightly puffed pan-baked frittata combine fresh textures and a pop of briny feta. The top browns lightly under the broiler while the center stays silky, making for attractive slices that hold together for easy serving.
Swap vegetables based on season: baby spinach, thin-sliced bell pepper, or thawed frozen peas work well. Use whole milk, half-and-half, or a splash of cream for a richer custard; for dairy-free, omit the milk and increase the egg whites by one. If you prefer a tangier finish, substitute goat cheese for the feta.
Serve warm or at room temperature for brunch, light lunches, picnic slices, or quick weeknight dinners. Pair with toasted sourdough, a simple green salad, or grain bowls. Leftovers keep in the refrigerator for 3 days and reheat gently in a low oven or skillet.
How to Make It
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1
Preheat the oven to 200°C (400°F). Heat an ovenproof 10-inch (25 cm) skillet over medium heat.
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2
Whisk the eggs, milk, salt, and black pepper in a large bowl until blended and slightly frothy; set aside.
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3
Add the olive oil and butter to the hot skillet. Sauté the red onion for 3 minutes until softened.
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4
Add the zucchini and asparagus to the skillet and cook 4–5 minutes until just tender-crisp. Stir in the cherry tomatoes and cook 1 minute to warm.
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5
Pour the egg mixture evenly over the vegetables and let cook undisturbed on the stovetop for 2 minutes so the edges begin to set.
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6
Scatter the feta evenly over the eggs and transfer the skillet to the preheated oven.
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7
Bake for 10–12 minutes until the frittata is mostly set but slightly jiggly in the center. If desired, broil for 1–2 minutes to lightly brown the top—watch closely.
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8
Remove the skillet from the oven and let rest 5 minutes. Sprinkle with parsley and basil, slice into wedges, and serve warm or at room temperature.
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9
Store any leftovers covered in the refrigerator for up to 3 days and reheat gently in a low oven (160°C / 325°F) until warmed through.
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Crispy rolled tortillas filled with spicy shredded poultry, melty cheese, and a cooling blue-cheese dip—30-minute crowd-pleasing appetizer or weeknight snack.