Spring Vegetable Frittata

This fresh and delicious Spring Vegetable Frittata is made with asparagus, scallions, peas and tarragon.  Enjoy it for brunch, lunch or even dinner during the warmer months. It’s easy to make, paleo, vegetarian and ready in 20  minutes.

I love making a frittata for brunch. It’s a simple, incredibly delicious dish. Now that the spring weather is here, and Easter is just around the corner, I thought you might like a frittata with fresh, bright spring vegetables. 

Basically a frittata is similar to a quiche but without any crust.  It’s a baked egg dish filled with  vegetables, herbs, and a bit of cheese or meat.  You can make it with almost anything.

For vegetables I use asparagus, frozen peas, scallions and tarragon. The taste of tarragon with eggs is sublime. It has a hint of licorice and vanilla that goes very well with the vegetables too!

I top it off with a little goat cheese but if you’re dairy free it’s totally delicious without it or with cashew cheese. 

I love eating with the seasons. Eating seasonally supports our health-promoting microbiome.

Our microbiome is the abundance of good bacteria in our digestive system (and all over actually) that helps our overall health including our immunity, digestive health, skin health, blood sugar balance, weight management and so much more!

Our gut bacteria is ever changing and eating seasonally contributes to keeping it working well. 

Seasonal foods are also fresher and have more flavor and nutrients. 

How To Make A Frittata

1. Start by whisking together eggs, almond milk (or any milk), garlic, salt, pepper and your herbs, set aside. Get the freshest eggs you can find. Look for local eggs, humanely raised. 
2. Sauté the vegetables in an 8 or 1o-inch skillet until just tender. If using 4 eggs an 8″ skillet is best. For a 10″ skillet use 6 eggs. 
3. Once the vegetables are ready, pour in the egg mixture, and mix to gently distribute the vegetables evenly. Don’t move them around too much, you don’t want scrambled eggs.
4. Sprinkle your frittata with cheese (if using) and transfer the pan to a 400-degree oven.
5. Bake for 10-12 minutes or until the eggs are just set. The eggs will continue to cook once removed from the oven. It’s important not to overcook, doing so will make the frittata tough and a bit dry.
6. Allow the frittata to cool for a few minutes then slice and eat.

Frittata Serving Suggestions

If you’re serving it as part of a Spring or Easter brunch, Fluffy Almond Flour Pancakes,  Stuffed Potato Skins with Spinach and Artichokes go nicely. For breakfast pastry or bread Lemon Lavender Scones, or Lemon Poppy Seed Bread would be beautiful. A nice spring dessert Lemon Cream Pudding with Strawberry Sauce or Fresh Lemon Bars would be great!

Top each slice of the Spring Vegetable Frittata with sprouts, 5 Minute Avocado Herb Sauce or sliced avocado. Amazing Vegan Pesto would also be good.

Have a great brunch.  Now I’ve inspired myself to make this for Easter, I hope you’re inspired too!

If you like this frittata you may like these other delicious egg dishes!

Spanish Vegetable Frittata

Eggs in Purgatory

Skillet Greens with Molten Eggs

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Spring Vegetable Frittata

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This Spring Vegetable Frittata made with asparagus, scallions and peas is fresh and delicious. Easy to make in just 20 minutes.

• Author: Ingrid DeHart
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Brunch, Breakfast, Lunch, Dinner
• Method: Saute, Bake
• Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free Option

Ingredients

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• 4 large pastured eggs*
• 3 tablespoons unsweetened almond milk, or any milk
• 1-2 garlic cloves, minced
• 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried
• 1/4 teaspoon Celtic sea salt, more for serving
• Pinch freshly ground black pepper
• 1/2 tablespoon olive oil
• 3 spring onions or scallions, thinly sliced
• 1/2 cup asparagus, tender top parts cut into 1 inch pieces
• 1/4 cup frozen peas, thawed
• 3 tablespoons goat cheese or cashew cheese (optional)

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Instructions

1. Preheat the oven to 400°F.
2. Whisk the eggs, almond milk, garlic, tarragon, salt and pepper until well combined. Set aside.
3. Heat ½ tablespoon olive oil in a 8- inch skillet or cast iron pan.
4. Add the scallions, asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until the asparagus is tender but still bright green, about 3 minutes.
5. Add the peas and stir to combine evenly.
6. Add the egg mixture and gently distribute the vegetables evenly.
7. Dot with goat cheese, if using.
8. Bake 10-12 minutes or until the eggs are set.
9. Sprinkle with salt and pepper and serve.

Notes

I use an 8-inch skillet, if you use a 10-inch skillet use 6 eggs.

Double the recipe for 4 people and use a 12″ skillet.