Spring Veggie Breakfast Frittata
A colorful and nutritious frittata packed with fresh spring vegetables, perfect for breakfast or brunch.
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Ingredients
Yields 4 servings
- (6) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) asparagus, chopped
- (1 cup) cherry tomatoes, halved
- (1/2 cups) bell pepper, diced
- (1/2 cups) onion, diced
- (1 cup) spinach, chopped
- (1/2 cups) shredded cheese (cheddar or mozzarella)
- (2 tablespoons) olive oil
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 3
In an oven-safe skillet, heat 2 tablespoons olive oil over medium heat.
- 4
Add 1/2 cup diced onion and sauté for 2-3 minutes until translucent.
- 5
Stir in 1 cup chopped asparagus, 1/2 cup diced bell pepper, and 1 cup halved cherry tomatoes. Cook for another 5 minutes until the vegetables are tender.
- 6
Add 1 cup chopped spinach to the skillet and stir until wilted, about 1 minute.
- 7
Pour the egg mixture over the sautéed vegetables in the skillet, tilting the pan to distribute evenly.
- 8
Sprinkle 1/2 cup shredded cheese over the top of the frittata.
- 9
Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
- 10
Bake for 15-20 minutes, or until the frittata is puffed and a toothpick inserted in the center comes out clean.
- 11
Remove from the oven and let cool for a few minutes before slicing into wedges.
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