Spring Vegetable Frittata Recipe

Celebrate the bounty of spring with this vibrant and flavorful Spring Vegetable Frittata. Packed with fresh vegetables like asparagus, zucchini, and spinach, and enriched with the tangy taste of goat milk feta cheese, this baked frittata is perfect for a wholesome brunch, lunch, or even a light dinner. It’s a fantastic way to make use of seasonal produce in a dish that’s both nutritious and delicious.


  • 2 tablespoons olive oil
  • 1 leek, white and light green parts only, chopped
  • 1 jalapeno, seeded and diced
  • 1 1/2 cups sliced asparagus
  • 1 1/2 cups sliced zucchini
  • A handful of baby spinach
  • 1 1/2 cups sliced cooked potatoes
  • 12 large eggs
  • 1 teaspoon salt, plus more to taste for seasoning the vegetables
  • 1/2 teaspoon freshly ground black pepper
  • A pinch of cayenne pepper
  • 4 ounces goat milk feta cheese, crumbled (or your favorite cheese)


  1. Preheat the Oven and Prepare the Pan:
    • Preheat your oven to 375°F (190°C). Grease a large oven-safe skillet or a baking dish with a little olive oil.
  2. Sauté the Vegetables:
    • Heat the olive oil in a skillet over medium heat. Add the chopped leek and diced jalapeno, sautéing until the leek is soft and translucent.
    • Add the sliced asparagus and zucchini to the skillet. Continue to cook, stirring occasionally, until the vegetables are just tender, about 5-7 minutes.
    • Stir in the baby spinach and cook until just wilted. Season the vegetable mixture with salt to taste.
  3. Arrange the Potatoes and Vegetable Mixture:
    • If using a separate baking dish, transfer the sautéed vegetables to the greased dish. Evenly distribute the sliced cooked potatoes over the vegetables.
  4. Prepare the Egg Mixture:
    • In a large bowl, whisk together the eggs, 1 teaspoon salt, black pepper, and cayenne pepper until well combined.
    • Pour the egg mixture over the vegetables in the skillet or baking dish. Make sure the eggs settle evenly among the vegetables.
  5. Add the Cheese:
    • Sprinkle the crumbled feta cheese (or your chosen cheese) evenly over the top of the egg and vegetable mixture.
  6. Bake the Frittata:
    • Place the skillet or baking dish in the preheated oven. Bake for 25-30 minutes, or until the eggs are set and the top is slightly golden brown.
  7. Serve:
    • Let the frittata cool for a few minutes before slicing. Serve warm directly from the skillet or dish.


This Spring Vegetable Frittata is not only a feast for the eyes with its colorful array of vegetables but also a delight to the palate with its fresh flavors and creamy cheese. It’s an excellent choice for any meal where you want something satisfying yet healthy. Whether you’re hosting a brunch or simply looking for a quick dinner option, this frittata is sure to impress. Enjoy the taste of spring in every bite!