Spring Vegetable Frittata


This fluffy frittata is loaded with in-season spring vegetables plus some salty feta: It’s perfect for Sunday brunch, Mother’s Day, and as leftovers for the week. Frittata is like a crustless quiche, if you’re not familiar, but is baked in a skillet after a couple minutes on the stovetop. Vegetables like asparagus, broccolini, and green peas are briefly sauteed first. Shallot is stirred in and sauteed, too, for a savory bite that works so well in this veggie-forward frittata. Then, we add a dozen eggs whisked with cream and a handful of crumbled feta cheese.

After a few minutes in a hot oven, the loaded frittata should be firm and baked with slightly crispy edges. Once it’s cooled and sliced, throw a handful of arugula right in the center for some extra peppery flavor and bite of greenery. You can even dress the arugula with a drizzle of vinaigrette, too! Egg dishes like these might usually go along with breakfast and brunch— But this frittata will certainly be delicious at any time of day and should be enjoyed as an entrée in general.

Spring Vegetable Frittata


  • 1 dozen pasture raised eggs
  • ¼ cup organic grass-fed heavy cream (sub unsweetened nut milk for dairy-free)
  • 1 tbsp avocado oil
  • 1 shallot, thinly sliced
  • ½ head organic broccolini, chopped
  • 1 ½ cups chopped organic asparagus
  • 1 cup frozen + thawed organic green peas
  • 8 oz organic crumbled feta cheese (omit for dairy-free)
  • 1 tsp garlic powder
  • Pinch salt and pepper


  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. Whisk the eggs and heavy cream together. Set aside. 
  3. Meanwhile, heat a 10-12 inch cast iron skillet over medium high heat. Add the avocado oil. Once hot, add the shallot and saute for about 2 minutes. Add the broccolini and asparagus, and saute for another 5 minutes until slightly softened. Add the garlic powder and a generous pinch of salt and pepper. Stir in the peas.
  4. Spread the vegetable mixture evenly over the bottom of the pan and sprinkle the crumbled feta over the top.
  5. Pour the whisked egg mixture over the top of the vegetables and feta. Use a spatula to spread evenly if needed. 
  6. Immediately place into the oven and bake for 20-25 minutes until cooked through. It may be a little jiggly in the center, and that is okay. 
  7. Let sit for 10 minutes before slicing and serving. 
  8. Top with more greens if desired and enjoy!


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