Spring Vegetable Frittata

Mediterranean · Spring · 40 min · Serves 4 · By Lesapor Test Kitchen

This Spring Vegetable Frittata showcases the vibrant flavors of seasonal produce. Featuring asparagus, peas, and fresh herbs, this dish is light yet satisfying. It's perfect for a healthy breakfast, brunch, or a quick dinner.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas or frozen peas, thawed
• 1/4 cup scallions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled

Method

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
3. In a 10-inch ovenproof skillet, heat olive oil over medium heat. Add the asparagus and cook for 3 minutes until slightly tender.
4. Add the peas and scallions to the skillet. Cook for an additional 2 minutes, stirring occasionally.
5. Pour the egg mixture into the skillet, letting it spread evenly among the vegetables. Cook for 4-5 minutes until the edges start to set.
6. Sprinkle parsley and feta cheese over the top.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is fully set.
8. Remove from the oven and let cool for a few minutes before slicing and serving.