This spring vegetable frittata is a delightful and healthy dish, perfect for a light meal or brunch. Packed with fresh vegetables like broccoli, peas, and spinach, and topped with crumbled feta and spring onions, it's a simple yet flavorful recipe. The combination of sautéed vegetables and fluffy eggs makes it a wholesome and satisfying dish. Whether you're looking for a quick breakfast or a nutritious dinner, this frittata is sure to please.
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Preheat oven to 180°C (350°F).
In an oven-safe skillet, sauté broccoli and peas in olive oil for 3-4 minutes.
Add spinach and cook until wilted.
Whisk eggs in a bowl and season with salt and pepper.
Pour eggs over the vegetables, then sprinkle with feta and spring onions.
Cook on the stovetop for 2-3 minutes, then transfer to the oven.
Bake for 10-12 minutes until set.
Use fresh vegetables for the best flavor, but frozen peas work just as well.
Make sure to use an oven-safe skillet to avoid transferring the mixture to another dish.
You can add other seasonal vegetables like asparagus or zucchini for variation.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the skillet.
Can I make this frittata ahead of time?
Yes, you can prepare the frittata ahead of time and store it in the refrigerator. Reheat it in the oven or microwave before serving.
What can I substitute for feta cheese?
You can substitute feta with goat cheese, ricotta, or even shredded cheddar for a different flavor.
How do I know when the frittata is done baking?
The frittata is done when the eggs are set and no longer runny in the center. You can check by inserting a knife into the center; it should come out clean.
Can I make this recipe dairy-free?
Yes, you can omit the feta cheese or use a dairy-free cheese alternative to make this recipe dairy-free.
Missy Robinson | Mental Health & Weight-Loss Mentor, Travel & Lifestyle Influencer in training. High-protein, low-carb meals that fuel transformation.
