Spring Vegetable Frittata


  • Author: I love Eggs New Zealand
  • Prep Time: 10 minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Serving Size: Serves 8


This fresh vegetable frittata is perfect for a crowd – you can serve it for breakfast, brunch, lunch, or dinner.


8 eggs

1/3 cup (75 mL) milk

2 tbsp chopped fresh basil

2 tbsp chopped fresh dill

1/4 tsp each salt and pepper

2 tbsp olive oil

2 spring onions, sliced

1 clove garlic, minced

1 cup fresh or thawed baby peas

200g asparagus spears, trimmed and cut into 2 cm pieces

1 cup halved grape tomatoes (or cherry tomatoes)

1/2 cup finely crumbled goat cheese


1. Preheat oven to 180°C. In a bowl, whisk together eggs, milk, basil, dill, salt, and pepper; set aside.

2. Heat olive oil in a 25 cm ovenproof nonstick pan over medium heat; cook spring onions and garlic for 1 to 2 minutes or until garlic is golden. Add peas and asparagus; cook for 2 to 3 minutes or until tender-crisp.

3. Pour in egg mixture. Cook, without stirring, for 2 to 3 minutes or until eggs start to set around edges. Sprinkle tomatoes and goat cheese over top.

4. Transfer to oven; bake for 20 to 25 minutes or until edges are golden and top is puffy.


– Substitute 2 tbsp basil pesto for the herbs, if fresh herbs are unavailable.


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