A protein-packed frittata featuring fresh spring vegetables and herbs, perfect for breakfast, brunch, or lunch.
# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped
→ Eggs & Dairy
06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese
→ Herbs & Seasoning
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
→ Cooking
14 - 1 tablespoon olive oil
# Method:
01 - Preheat oven to 375°F
02 - In a large oven-safe 10-inch skillet, heat olive oil over medium heat
03 - Add red onion and sauté for 2 minutes until softened
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature
