The Ultimate Spring Vegetable Frittata: A Seasonal Delight in Every Bite

In search of a dish that’s as vivid as spring itself? Your answer is this Spring Vegetable Frittata. Chock full of colorful veggies, fluffy eggs, and a sprinkling of feta cheese, it’s the healthy meal you can eat for breakfast, brunch, or even light dinner. Whether you’re an experienced cook or a newbie, this recipe is easy, healthy, and full of flavor. Let’s get cracking!

Why You’ll Love This Recipe?

• Healthy and wholesome: Stuffed with vegetables and protein-packed eggs.
• Easy to make: No frills — chop, mix and bake.
• Flexible: Eat it hot, chilled, or frozen for later.
• Crowd-pleaser: Great for entertaining the family or guests.

Ingredients Overview:

Here’s what you’ll need to prepare this tasty frittata. Each of the ingredients contributes a distinctive flavor and texture:

• 2 sweet potatoes (cut into chunks): Because sweetness and a good body.
• 1 courgette (sliced and  then halved): Adds a fresh, light crunch.
• 1 leek (sliced): Adds a mild oniony flavor.
• 150g spinach (finely chopped): A sneaky lump of green and an absolute powerhouse of nutrients.
• 6 eggs: The glue keeping it all together, the star of the show.
• 50ml milk: This makes the eggs extra fluffy.
• 1 tsp of salt: Brings out all the flavors.
• 1 tsp pepper: For a little kick.
• 10g parsley (chopped): Fresh herb twang.
• ½ cup coriander (roughly chopped): A zesty, aromatic touch.
• 25g feta cheese: For a tangy, creamy bite at the end.

Spring Vegetable Frittata

Step-by-Step Instructions:

Here are some simple steps to create your Spring Vegetable Frittata:

1. First off, pre-heat your oven at 180°C (350°F)
2. Roast the veggies:

• Put the sweet potatoes and courgette on a baking tray.
• Roast for 30 minutes or until the sweet potatoes are tender. Set aside.

   3. Sauté the leeks and spinach:

• As the veggies roast, heat a pan over medium, medium heat.
• Stir in the leeks and cook for 5 minutes.
• Add the spinach and cook for 5 more minutes until wilted. Set aside.

4. Prepare the egg mixture:

• In a bowl, whisk the eggs, milk, salt, and pepper.
• Stir in the roasted sweet potatoes, courgette, sautéed leeks, spinach, parsley and coriander. Mix well.

5. Assemble and bake:

• Add the mixture to a baking dish or tray lined with parchment.
• Top with crumbled feta cheese.
• Bake at 190°C (375°F) for 20m or until golden on top and set in the middle.

6. Serve:

• Allow to cool a bit, before slicing. Serve hot or cold.

Serving Suggestions, Storage, Tips, and Variations

Spring Vegetable Frittata

Serving Suggestions:

• Serves it with a fresh green salad for a meal.
• Serve with crusty bread or roasted potatoes.
• Great for brunch with fresh fruit or avocado toast.

Storage Tips:

• Fridge: For up to 3 days, in an airtight container.
• Freezer: Individually wrap slices and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Tips and Variations:

• Add protein: Stir in cooked diced bacon, ham, or sausage for added flavor.
• Cheese swap: Replace feta with goat cheese or cheddar.
• Make it spicy: Throw in some cayenne pepper or paprika for a jolt.
• Gluten-free: This is naturally gluten-free.
• Vegan option: Swap eggs for a tofu scramble and use vegan cheese.

FAQs

1. Can I use other vegetables?

• Absolutely! Try bell peppers, mushrooms, or broccoli for variety.

    2. Is this something I can make ahead of time?

• Yes! Make the frittata, cool it, and keep it in the fridge. Reheat before serving.

    3. Why is my frittata dry?

• Overbaking can dry it out. At 15 minutes, check for doneness.

   4. Can I use frozen vegetables?

• Yes, but first thaw and drain them so there isn’t excess moisture.

   5. Is this recipe kid-friendly?

• Definitely! The sweet potatoes and cheese factor into its kid-pleasing success.

And there you go, a super easy and very tasty Spring Vegetable Frittata that truly looks as fresh as the season! Enjoy!

Spring Vegetable Frittata

Serves: 6 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 180 calories 8 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

MAIN INGREDIENTS

• 2 sweet potatoes (cut into chunks)
• 1 courgette (sliced and then halved)
• 1 leek (sliced)
• 150g spinach (finely chopped)
• 6 eggs
• 50ml milk
• 1 tsp salt
• 1 tsp pepper
• 10g parsley (chopped)
• ½ cup coriander (roughly chopped)
• 25g feta cheese

DRESSING

• Fresh herbs such as parsley or coriander: These can be used to garnish the frittata, adding an extra layer of freshness and flavor.

Instructions

• Preheat oven to 180°C.
• Roast the sweet potatoes and the courgette for 30 minutes.
• Sauté leeks and spinach.
• Whisk together eggs, milk, salt and pepper.
• Additional roasted veggies and herbs, in the mix.
• Pour into a baking dish, sprinkle on some feta and bake it for 20 minutes.
• Serve hot or cold.

Notes

• Use what veggies or cheese your heart desires. Perfect for meal prep!