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Spring Vegetable Frittata

  • Author: NZEggs
  • Prep Time: 10 min
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 8 serves 1x
  • Category: Frittata


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 tsp each salt and pepper

2 tbsp olive oil

2 spring onions, sliced

1 clove garlic, minced

1 cup fresh or thawed baby peas

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

1 cup halved grape tomatoes (or cherry tomatoes)

1/2 cup finely crumbled goat cheese


  1. Preheat oven to 350°F/180°C. In a bowl, whisk together eggs, milk, basil, dill, salt and pepper; set aside.
  2. 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.
  3. 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.

Keywords: Frittata


Posted on

November 25, 2019