Spring is the perfect time to enjoy fresh, seasonal vegetables and this spring frittata recipe is a great way to do just that. Packed with asparagus, peas, and shallots this frittata is not only delicious but also a healthy and satisfying meal. The eggs and dairy-free ricotta cheese create a rich and flavorful base, while the fresh herbs add a pop of color and freshness. Plus, this recipe is easy to make and can be customized with your favorite vegetables or herbs. Perfect for brunch, lunch, or even a light dinner, this spring frittata is a must-try recipe for any season.
Why You'll Love This Recipe
Nutrient Packed: With all the fresh spring veggies and herbs, this frittata has so many nutrients! It is a great source of protein, too.
Great for meal prep: This recipe is perfect for a breakfast that you can make on Sundays and have all week. You can also make it for dinner and have it for leftovers the next day, as well.
Minimal Ingredients: This recipe only has 8 ingredients so it is great for a busy person who needs an easy meal.
Ingredients You'll Need
Eggs: I like using Vital Farms pasture raised, organic egg.
Veggies: Yukon Gold potatoes, asparagus, peas (fresh or frozen), shallot
Dairy-free Ricotta: I used Kite Hill.
Preheat your oven to 400°F.
Saute the asparagus, peas, and shallots.
Whisk together the eggs, potatoes salt, pepper, and garlic powder.
Pour the eggs into a casserole dish and then pour the veggies on top.
Add dollops of ricotta cheese on top (as much or as little as you like).
Bake for 30 minutes or until the top is golden brown and eggs are firm.
- Serving tips: I like serving this with some turkey bacon or crispy prosciutto and don't forget the hot sauce!
- Troubleshooting: Sometimes the eggs like to stick to the pan, I recommend letting them cool completely before trying to remove from the pan.
- Scaling: This recipe can easily be doubled but I do recommend cooking it in two pans if you are going to double it.
These eggs stay perfectly fresh for up to 5 days in the refrigerator in and air tight container. To reheat, I just microwave or air fry the pieces. I don't recommend freezing this recipe as the veggies used have a lot of moisture so it won't defrost well.
FAQs About Spring Frittata
How do I get the eggs to not stick? I recommend using a ceramic casserole dish and spray non-stick spray.
Does it matter if I don't use organic, pasture raised eggs? Not at all! Those are the ones I prefer, but you can use any that you like.
Can I use frozen peas? Absolutely! Fresh or frozen work great.
What if I can't eat nuts? You can leave out the dairy-free ricotta cheese or use regular ricotta cheese.
- 10 Pastured Eggs
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Yukon Gold Potatoes chopped into ½" cubes
- 1 Shallot thinly sliced
- 1 cup Asparagus chopped into 1" pieces
- 1 cup Green Peas I used frozen
- 1 cup Dairy-free Ricotta Kite Hill
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- Preheat the oven to 400°F.
- Heat a pan to medium heat with 1 tablespoon olive oil. Add chopped asparagus, peas, and shallots. Saute for 5 minutes.
- In a bowl, whisk together 10 eggs, garlic powder, salt and pepper. Add in the chopped potatoes and cooked veggies. Mix together.
- Coat a 9x13 casserole dish with non-stick spray or olive oil. Pour the egg mixture into the pan.
- Spoon out small dollops of ricotta cheese and evenly space through the eggs.
- Place the pan in the oven and cook for 30 minutes or until the center of the frittata if golden brown and the eggs are firm.
- Cut into even squares, serve and enjoy!
If you have made this recipe be sure to rate it and leave a comment. If you enjoyed it, check out this Dairy-free Yogurt Parfait for another breakfast idea.