Hey friends, gather around the kitchen counter! I’m sharing my favorite Spring Vegetable Frittata Recipe today. It’s a vibrant, one-pan dish bursting with fresh veggies and creamy cheese. Perfect for brunch or a cozy dinner, this frittata is my secret weapon for impressing guests without breaking a sweat.

Why I Love This Frittata

I’ve made countless frittatas over the years. This spring version stands out for its bright flavors and fluffy texture. It’s versatile, healthy, and uses the best seasonal produce. Plus, it’s a crowd-pleaser that works for any meal!

Spring Vegetable Frittata Recipe

A Celebration of Spring

Spring veggies like asparagus and peas shine here. Their crisp textures pair perfectly with creamy eggs. I love how the colors pop on the plate. It’s like serving a garden in a skillet!

Easy Yet Impressive

This dish looks fancy but is so simple. You sauté, pour, bake, and done! It’s forgiving, letting you swap ingredients based on what’s fresh. I’ve served it at brunches, and everyone raves about it.

Perfect for Any Occasion

I make this for lazy weekend mornings or quick weeknight dinners. It’s great warm, at room temp, or even cold. Leftovers? They’re just as tasty the next day!

Ingredients: What You’ll Need

Here’s what I use to make this frittata pop. Each ingredient brings something special to the table. Prep them as I describe for the best results.

• 10 large eggs: Crack them fresh for a rich, custardy base. Whisk well to blend yolks and whites evenly.
• ½ cup cottage cheese: Blend it smooth for a creamy, fluffy texture. I use full-fat for extra richness.
• 2 tablespoons olive oil: Choose a good extra-virgin for sautéing. It adds a subtle fruity note.
• 1 large leek (white and light green parts): Slice thinly and rinse well to remove grit. It brings a mild oniony sweetness.
• ½ pound thin asparagus: Trim woody ends and cut into ½-inch pieces. Thin spears cook faster and stay tender.
• 1 cup frozen peas: No need to thaw; they’ll cook in the pan. They add sweet pops of flavor.
• 1 cup baby spinach: Roughly chop for easy wilting. It gives a fresh, green boost.
• 4 ounces goat cheese: Crumble it for tangy, creamy pockets. I love herbed varieties for extra flair.
• 2 tablespoons fresh dill: Chop finely for a bright, herby finish. It screams spring!
• 2 tablespoons fresh parsley: Mince for a fresh garnish. It balances the richness.
• Salt and pepper: Season to taste. I use kosher salt and freshly cracked pepper for depth.
• 1 tablespoon all-purpose flour: Mix with cottage cheese for structure. It helps the frittata hold its shape.
• 1 teaspoon baking powder: Add for a slight lift. It makes the texture airy.

My Step-by-Step Process

Let me walk you through how I make this frittata. It’s straightforward, but a few tricks make it perfect. Follow along, and you’ll nail it every time.

Step 1: Prep the Veggies

I heat olive oil in a 10-inch cast-iron skillet over medium. Sauté leeks for 3-4 minutes until soft and sweet. Add asparagus and cook for 1-2 minutes until bright green. Toss in peas, spinach, salt, and pepper, cooking until spinach wilts, about 1 minute.

Step 2: Make the Egg Mixture

In a large bowl, I whisk eggs and cottage cheese for a good 3 minutes. Add flour, baking powder, salt, and pepper, mixing until smooth. This creates a light, fluffy base that’s key to a great frittata.

Step 3: Combine and Cook

I pour the egg mixture over the veggies in the skillet. Let it cook on the stove for 2-3 minutes until the edges set. This gives the frittata a head start before baking.

Step 4: Add Toppings and Bake

I crumble goat cheese over the top and sprinkle in some reserved veggies for a pretty look. Then, I pop the skillet into a preheated 400°F oven. Bake for 15-20 minutes until the center is set but not overcooked.

Step 5: Garnish and Serve

Once out of the oven, I let it rest for 5 minutes. Sprinkle fresh dill and parsley on top for a burst of flavor. Slice into wedges and serve it up hot or warm!

Tips for the Best Frittata

Over the years, I’ve learned a few secrets to make this dish shine. These tips will elevate your frittata game. Trust me, they make a difference.

Use a Cast-Iron Skillet

I swear by my 10-inch cast-iron skillet. It conducts heat evenly, creating a golden crust. Plus, it goes from stovetop to oven seamlessly. Nonstick works too, but cast-iron is my go-to.

Blanch for Vibrant Veggies

Sometimes, I blanch asparagus and peas for 1 minute in boiling water, then shock them in ice water. This keeps them crisp and bright. It’s an extra step but worth it for a stunning Spring Vegetable Frittata.

Don’t Skimp on Whisking

Whisking eggs and cottage cheese for a few minutes adds air. This makes the frittata light and fluffy. A stand mixer works great if you’re feeling lazy!

Check for Doneness

The center should be set but slightly soft. Overbaking makes it rubbery. I check at 15 minutes and add time if needed. A toothpick test works wonders.

Serving Suggestions

This frittata is a star on its own, but I love pairing it with sides. Here are my favorite ways to serve it. They make any meal feel special.

Light and Fresh

I often pair it with a simple green salad. A lemon vinaigrette cuts through the richness. Try my cucumber and arugula salad for a refreshing combo. It’s perfect for brunch!

Hearty Brunch Spread

For a big brunch, I add roasted potatoes and crispy bacon. The frittata’s veggies balance the heavier sides. Fresh fruit like berries adds a sweet touch.

Weeknight Dinner

For dinner, I serve it with crusty bread and a glass of white wine. A chilled Sauvignon Blanc pairs beautifully. It’s a light yet satisfying meal.

Storing and Reheating

I love that this frittata is meal-prep friendly. It stores well and reheats like a dream. Here’s how I keep it fresh.

Storing Leftovers

I slice it into wedges and store them in airtight containers. It stays good in the fridge for 3-4 days. Perfect for quick lunches!

Freezing for Later

Frittatas freeze surprisingly well. I wrap individual slices tightly in plastic wrap and store them in freezer bags. They last up to 3 months.

Reheating Tips

I reheat slices in a low oven (300°F) for 10 minutes to keep them soft. A quick zap in the microwave works too, but don’t overdo it. Nobody likes rubbery eggs!

Customizing Your Frittata

One reason I adore this Spring Vegetable Frittata is its flexibility. You can swap ingredients based on what’s in your fridge. Here are my favorite variations.

Swap the Veggies

No asparagus? Try zucchini or broccoli. Bell peppers or mushrooms work great too. Just keep the total veggie volume about the same.

Change the Cheese

Goat cheese is my favorite, but feta adds a salty kick. Shredded mozzarella or cheddar can make it kid-friendly. Experiment with what you love!

Add Some Heat

For a spicy twist, I toss in a diced jalapeño with the veggies. A pinch of cayenne in the egg mix works too. It wakes up the flavors!

Make It Meatier

Sometimes, I add cooked bacon or sausage crumbles. They add a smoky depth. Just cook the meat first and mix it in with the eggs.

Why Cottage Cheese?

You might wonder why I use cottage cheese. It’s my secret for a fluffy texture. Here’s why it’s a game-changer.

Adds Creaminess

Cottage cheese melts into the eggs, making them rich without heavy cream. It’s lighter than quiche but just as indulgent. I blend it smooth for the best texture.

Boosts Protein

This ingredient sneaks in extra protein. It makes the frittata more filling. Perfect for keeping you satisfied until lunch!

Keeps It Light

Unlike heavy cream, cottage cheese doesn’t weigh down the dish. It creates a soft, airy texture. I’ve used it in every frittata since discovering this trick.

Nutritional Benefits

This frittata isn’t just delicious—it’s good for you too. I love that it’s packed with nutrients. Here’s a breakdown of its health perks.

Protein-Packed

With 10 eggs and cottage cheese, each slice is protein-rich. It keeps you full and energized. Great for active days!

Veggie Powerhouse

Asparagus, peas, and spinach are loaded with vitamins. They bring fiber, antioxidants, and iron. It’s a sneaky way to eat more greens.

Low-Carb Option

This dish is naturally low in carbs. It’s perfect for keto or low-carb diets. The flour is minimal and can be skipped for gluten-free folks.

Nutrient	Per Serving (1/8 of Frittata)
Calories	~200 kcal
Protein	~14g
Fat	~12g
Carbohydrates	~7g
Fiber	~2g
Vitamin A	~3500 IU
Vitamin C	~15mg
Calcium	~120mg
Iron	~3mg

Note: Nutrition values are approximate and based on standard ingredient measurements.

My Journey with Frittatas

I’ve been making frittatas for years, and they’ve saved me countless times. From last-minute brunches to cleaning out the fridge, they’re my go-to. This spring version became my favorite after a farmers’ market haul inspired me. The fresh veggies and herbs just screamed spring!

Learning from Mistakes

My first frittatas were a bit dense. I learned that overcooking kills the fluffiness. Whisking longer and adding cottage cheese fixed that. Now, I nail it every time.

Hosting with Ease

I’ve served this at countless gatherings. Friends always ask for the recipe. It’s become my signature dish for springtime brunches.

Experimenting with Flavors

I’ve tried endless variations—mushrooms, tomatoes, even sweet potatoes. Each one teaches me something new. This recipe is my tried-and-true base.

Pairing with Drinks

A good drink elevates this frittata. I’ve got a few favorites that complement its flavors. Here’s what I pour when serving it.

Brunch Cocktails

A mimosa is a classic brunch pairing. The citrus cuts through the richness. I also love a light Bloody Mary with a spicy kick.

Non-Alcoholic Options

For a refreshing non-alcoholic choice, I go for sparkling water with lemon. Herbal iced tea with mint is another great match. Both keep the meal light and fresh.

Evening Sips

For dinner, a crisp white wine like Pinot Grigio works wonders. It balances the veggies and cheese perfectly. Red wine fans might enjoy a light Pinot Noir.

Common Pitfalls and How to Avoid Them

Even seasoned chefs mess up sometimes. Here are mistakes I’ve made and how to dodge them. Keep these in mind for a flawless frittata.

Overcooking the Eggs

Rubbery eggs are a no-go. I check the frittata early and pull it when the center is just set. Let it rest to finish cooking gently.

Soggy Veggies

Too much water from veggies can make the frittata mushy. I sauté thoroughly and drain blanched veggies well. This keeps the texture perfect.

Uneven Cooking

A hot skillet is key for even cooking. I preheat my cast-iron properly. It ensures a golden crust and a fluffy interior.

Frequently Asked Questions

Here are answers to questions I often get from friends about this frittata. They cover the basics and beyond. Let me know if you have more!

Can I make this frittata ahead of time?

Yes! I prepare it a day ahead and store it in the fridge. Reheat gently in the oven at 300°F for 10-15 minutes. It’s just as delicious.

What other veggies can I use?

You can swap in zucchini, mushrooms, or bell peppers. I’ve even used leftover roasted veggies. Just keep the total amount around 2-3 cups.

Can I make it dairy-free?

Absolutely. Skip the cottage cheese and use a dairy-free yogurt. Swap goat cheese for a vegan alternative or leave it out.

How do I know when it’s done?

The center should be set but slightly soft. I insert a toothpick; it should come out clean. Avoid overbaking to keep it fluffy.

Can I use a different pan?

Yes, but a 10-inch oven-safe skillet works best. I’ve used nonstick pans successfully. Just ensure it’s oven-safe for baking.