Light, colourful and packed with fresh vegetables, this spring vegetable frittata is perfect for breakfast, brunch, lunch or a light dinner. It's easy to prepare, naturally high in protein and a great way to use seasonal produce.
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6
Ingredients
- 8 large eggs
- 60ml milk
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 courgette, diced
- 1 red pepper, diced
- 100g asparagus, chopped
- 100g baby spinach
- 100g feta cheese, crumbled
- Salt and black pepper to taste
Method
Step 1
Preheat the oven to 180°C.
Step 2
Whisk the eggs and milk together in a large bowl.
Season with salt and black pepper.
Step 3
Heat the olive oil in an ovenproof frying pan.
Cook the onion for 3 minutes.
Add the courgette, red pepper and asparagus.
Cook for 5 minutes until slightly softened.
Step 4
Add the spinach and stir until wilted.
Step 5
Pour the egg mixture into the pan.
Sprinkle over the feta cheese.
Step 6
Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
Step 7
Transfer the pan to the oven.
Bake for 15 to 18 minutes until the centre is set and lightly golden.
Step 8
Allow to cool for 5 minutes before slicing and serving.
Variations
- Add cooked bacon or ham.
- Replace feta with cheddar cheese.
- Add peas for extra spring flavour.
- Include fresh herbs such as parsley or chives.
Tips
- Use an ovenproof pan for easy cooking.
- Avoid overbaking to keep the frittata soft.
- Serve warm or at room temperature.
- Leftovers are perfect for lunchboxes.
Conclusion
This spring vegetable frittata is fresh, colourful and wonderfully versatile. Packed with seasonal vegetables and creamy feta, it's an easy family meal that works any time of day.
