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Vegetable Frittata



  • 2 tablespoons olive oil

  • 2 tablespoons scallions (or leek), finely chopped

  • 1 cup thin asparagus, trimmed and cut into 1-inch pieces

  • 1 bunch broccolini

  • 1 cup frozen peas

  • 1 cup baby spinach

  • ¼ teaspoon ground black pepper

  • 1 teaspoon paprika

  • 8 large eggs

  • ½ cup heavy cream

  • 1 teaspoon salt

  • ¼ cup feta cheese (or goat cheese), crumbled

  • fresh basil, chopped (for garnish)

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  1. Preheat oven to 400F.

  2. In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant, about 1 minute.

  3. Add asparagus and broccolini and stir well to cook until tender, about 2-3 minutes.

  4. Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.

  5. In a large mixing bowl, whisk together eggs and cream until smooth. Season with salt. Pour the egg mixture into the skillet and gently shake to distribute. Sprinkle feta cheese evenly on top.

  6. Bake for 20 minutes until completely set. Let the frittata rest for 5-10 minutes to stabilize since it will puff up fresh out of the oven.

  7. Garnish with basil and extra feta on top, if desired. Slice and serve.

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