Spring Vegetable Frittata

Spring Vegetable Frittata

5 from 5 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy


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Cooking time


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


  • 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 (optional)

  • 1 cup halved grape or cherry tomatoes

  • 1/2 cup finely crumbled goat’s cheese or feta


  • Preheat oven to 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.


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

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