Spring Vegetable Frittata

Spring Vegetable Frittata

0 from 0 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

This fresh vegetable frittata is perfect for a crowd – you can serve it for breakfast, brunch, lunch or dinner.

Ingredients

  • 8 eggs

  • 1/3 cup (75 mL) milk

  • 2 tbsp chopped fresh basil

  • 2 tbsp chopped fresh dill

  • ¼ each each salt and pepper

  • 2 tbsp olive oil

  • 2 spring onions, sliced

  • 1 clove garlic, minced

  • 1 cup fresh or thawed baby peas

  • 200 g asparagus spears, trimmed and cut into 2 cm pieces

  • 1 cup halved grape tomatoes (or cherry tomatoes)

  • 1/2 cup finely crumbled goat cheese

Directions

  • Preheat oven to 350°F/180°C. In a bowl, whisk together eggs, milk, basil, dill, salt and pepper; set aside.
  • Heat olive oil in a 25 cm ovenproof nonstick pan over medium heat; cook spring onions and garlic for 1 to 2 minutes or until garlic is golden. Add peas and asparagus; cook for 2 to 3 minutes or until tender-crisp.
  • Pour in egg mixture. Cook, without stirring, for 2 to 3 minutes or until eggs start to set around edges. Sprinkle tomatoes and goat cheese over top. Transfer to oven; bake for 20 to 25 minutes or until edges are golden and top is puffy.

Notes

  • Substitute 2 tbsp basil pesto for the herbs, if fresh herbs are unavailable.
  • Recipe and Image Credit: © 2019 Egg Farmers of Canada.

Share this recipe

Share on facebook
Share on pinterest
Share on twitter
Share on linkedin
Share on print
Share on email
Scroll to Top
I Love Eggs

Subscribe to our Recipeasy e- news...

Complete your details below to receive new recipe ideas and meal inspiration direct to your inbox each month.