This recipe for a Spring Vegetable Frittata is packed with seasonal veggies like asparagus and peas and is perfect for breakfast, lunch or dinner!
Hi Friends!
Just popping in with a quick spring recipe for you today! This year I set a goal to do a better job of embracing seasonal vegetables and so far I’m doing a pretty good job. Squish and I ate a fair amount of squash this winter and this spring I’ve been whole-heartedly embracing things like peas, asparagus, radishes and more!
This simple frittata is one that I made last time my parents were in town. You guys know I love making egg bakes as part of my weekly food prep for Squish to eat for breakfast. Most often I make some variety of this Paleo Breakfast Casserole with Chicken (either in a pan or in muffin form), but this was a fun way to change things up. Just look at all that green goodness stuffed in there!
As with most frittatas, this is totally customizable…but I’d highly suggest you grab some seasonal veggies and give it a try. I added some spiralized sweet potatoes to mine as well. I prefer spiralizing to chunks for dishes like this because they cook faster and more evenly.
So here’s how you make it:
Spring Vegetable Frittata
This recipe for a Spring Vegetable Frittata is packed with seasonal veggies like asparagus and peas and is perfect for breakfast, lunch or dinner!
Ingredients
- 1 cup spiralized sweet potato noodles (or finely diced)
- 1/2 cup diced onion
- 1 cup chopped asparagus (tough stems removed)
- 1 cup green peas (fresh or frozen)
- 1/4 cup crumbled feta
- 1/2 tsp garlic powder
- 1 tsp paprika
- black pepper to taste
- 7 eggs
- optional: diced chicken sausage
Instructions
- Add all ingredients except eggs to a large skillet.
- Saute over medium heat for 5 minutes.
- Crack eggs into a bowl and whisk to combine.
- Pour eggs evenly over over vegetables.
- Cover with a lid (or a large baking sheet) and let cook for 5-10 minutes. Check occasionally to determine when eggs are cooked to desired doneness on the top.
That’s all there is too it! Make sure you have your heat set to medium or medium low, otherwise the bottom will get too crispy while the top cooks. If you’re a cheese fan, feel free to sprinkle with some additional shredded cheese once it’s cooked and like I mentioned in the recipe, you could also throw in some chicken sausage if you want to.
Let’s chat:
What’s your favorite spring veggie?
Enjoy!
–Lindsay–
I LOVE spring just for all the in-season fruits and veggies!! DANG this frittata looks so good. MAKING asap.
This looks good–I love asparagus, but I’ve never used it in a frittata. Can’t wait to try it!
I’m so excited for our farmers’ market to start for all the local seasonal veggies 🙂
Wow this looks really good! I always love a good fritatta! I’ve never thought to spiralize the sweet potato. I’m often annoyed that they take long to cook–great idea!
Love a good frittata recipe! This looks so tasty, perfect for breakfast lunch and dinner!
Yum!! Asparagus in eggs is the best 🙂
Asparagus and eggs are such a classic combination and I love that you’ve added my favorite feta cheese!
I love a good frittata!! The veggies are so colorful in this dish 🙂 I bet they add loads of flavor too!
What brand or type of spiralizer is easy to use?
i have a paderno
Thank you.