Spring Veggie Frittata

This spring vegetable frittata is not only stunning but a one-skillet meal that is loaded with fresh veggies, our ricotta chèvre, and fresh herbs. We love serving this alongside scones, yogurt parfaits, and roasted potatoes. Happy Brunching!

Servings: 4-6
Kitchen Time:

25 minutes

Active Time:

15 minutes


Your Shopping List:

Our Shortcut Onions & Peppers

Our Ricotta Chèvre

Eggs, 1 Dozen

Asparagus, 1 Bunch




Pantry Items:

Salt & Pepper




Chef’s tip: surprise brunch guest? No worries, just add 2 eggs per person to extend the frittata.  

  1. Preheat the oven to 375°F.
  2. Rinse the asparagus and snap off the base of the stems at their natural breaking point. Cut on a bias into 1-inch pieces. Roughly chop the parsley and basil. Set aside.
  3. Crack eggs into a bowl and whisk well. Season with 1 tsp salt and ½ tsp pepper.
  4. Melt 2 Tbsp of butter in an 8-to-10-inch cast iron skillet or oven-proof pan over medium heat. Add the onions and peppers and sauté until soft (about 3-5 minutes), then add the asparagus, and sauté until al dente (about another 3-5 minutes). Remove from heat.
  5. Pour eggs over vegetables, then dollop spoonfulls of ricotta chèvre on top of the eggs. Transfer the skillet to the middle rack of the oven and bake until the sides are puffed and firm and the center just barely jiggles (about 15-20 minutes). Remove from the oven (remember, the handle will be hot!).
  6. Lightly sprinkle with the chopped parsley and basil and serve directly from the pan.


Printable Recipe

Written by Kitchen & Market