Frittatas are a ubiquitous dish that we see on every menu and brunch spread. Otherwise referred to as a crustless quiche, egg bake, or a glorified omelet, they contain a classic mix of eggs, vegetables, and cheese. They are praised for their incredible versatility with ingredients, gluten-free friendliness, and ability to serve warm or room temperature. Frittatas are the unicorn in the egg dish world. Except, oftentimes, veggie frittatas fail to impress me.
I find the whole concept of “going crazy” and adding anything to a frittata incredibly misleading. It basically gives us free rein to put any ingredient into a frittata. While the result may be edible, it is often not noteworthy. This Loaded Veggie Frittata is not a formula on how to make a delicious frittata every single time. Rather, this is a foolproof recipe with an ideal combination and amount of ingredients. It is perfect for serving one or two or for spring brunches, picnics, baby showers, wedding showers, and the like. It is a frittata we all need in our arsenal.
This veggie frittata is full of tender asparagus, scallions, bright green spinach, and topped with dollops of creamy goat cheese. It has just enough eggs to hold it together, ensuring you get a bit of each ingredient in every bite. If serving to kids, I would go as far as calling this an egg pizza. What kid doesn’t like pizza?
Possible Substitutions for this Veggie Frittata
SPINACH. For the spinach, substitute broccoli rabe, swiss chard, nettles, or any other greens.
GOAT CHEESE. Feta cheese, parmesan cheese, or manchego cheese are all excellent substitutions for goat cheese.
SKILLET SIZE. If you prefer a thicker frittata, use a smaller size skillet.
Before you begin: Tips for success
This Veggie Frittata has a light texture, thanks to Alice Water’s tip in The Art of Simple Food . She uses a simple technique of lifting the edges of the eggs and allowing the uncooked eggs to flow underneath. This creates a layered effect and results in a light and luxurious frittata. If you have eaten a frittata that tastes like a dense egg bake, you need to try this technique. It is life-changing.
While some, or shall I say most, frittata recipes instruct to pour the eggs into the skillet over the cooked vegetables, this is a recipe for disaster, in my opinion. No pun intended. The eggs always seem to stick to the bottom of the skillet. To prevent this, I combine the vegetables and beaten eggs in a large bowl and pour the egg mixture into a clean preheated pan. While this is an extra step, and an extra bowl to wash, this is a sure-fire way to prevent the aforementioned egg stick. Those clean-cut wedges are no coincidence.
Have leftover veggies? Try these recipes
- Simple Spinach Salad with Honey Lemon Dressing
- Stovetop Asparagus with Pistachios and Herbs
- Spring Grilled Cheese with Charred Scallions
Loaded Veggie Frittata with Asparagus and Spinach
This Veggie Frittata is luxuriously light, full of garden-fresh asparagus, spinach, and scallions, and topped with crumbled goat cheese. It is perfect for serving one or two or for spring brunches, picnics, baby showers, wedding showers, and the like. It is a frittata recipe we all need in our arsenal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3 servings 1x
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: American
- 1 tablespoon unsalted butter, divided
- 2 large stalks scallions, trimmed and thinly sliced
- 1/2 lb asparagus, woody ends trimmed, thinly sliced on a diagonal
- 3 cups (3 ounces) fresh spinach leaves
- 1/2 teaspoon kosher salt, divided, plus more to taste
- 6 eggs
- 4 tablespoons (2 ounces) goat cheese, crumbled
- Preheat the broiler. Position the oven rack 6-inches from the heat.
- Sauté the vegetables. Melt 1/2 tablespoon of butter in a 10-inch ovenproof skillet over medium heat. Add the scallions, asparagus, and 1/4 teaspoons salt and cook until the onions soften and the asparagus becomes tender, about 5 minutes. Once cooked, pile the spinach into the skillet, sprinkle with a pinch of salt, and toss with tongs until wilted, about 3 minutes. If you have large spinach leaves, this may take longer; just keep tossing. Once wilted, transfer all of the vegetables to a large bowl. Wipe out the skillet and set it aside for later use.
- Make the frittata. Crack the eggs into a medium bowl and whisk until fully blended and foamy, about 1 minute. Season with 1/4 teaspoon salt. Add the eggs to the large bowl containing the vegetables. Stir the vegetables into the beaten eggs. Return the skillet to medium heat and swirl 1/2 tablespoon of butter around the skillet. Once thoroughly heated, about 5 minutes, scrape the egg mixture into the pan.
- Cook the frittata. Let the egg mixture cook, undisturbed, until you see the edges start to set, about 1 minute. Using a silicone spatula, lift the edges of the eggs and tilt the skillet to allow the uncooked eggs to flow underneath. After 3o seconds, repeat this. Once the edges of the egg mixture are set and the top of the egg mixture is still moist and slightly undercooked, scatter the crumbled goat cheese over the top. Slide the skillet under the broiler until the top is set, about 2 minutes. Look for the eggs to be cooked on the outside and moist on the inside.
- Serve. Slide the frittata onto a plate, cut into 6 wedges, and serve warm or at room temperature.
Frittata cooking technique adapted Alice Water’s Frittata in The Art of Simple Food .
MAKE A THICKER FRITTATA. If you desire a thicker frittata, use a 6-inch skillet. If doubling, use a 10-inch skillet. Repeat lifting the eggs to create layers (step 4) three times.
STORAGE. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Serving Size: 2 wedges
- Calories: 238 calories
- Sugar: 2.8g
- Sodium: 635mg
- Fat: 16.8g
- Saturated Fat: 8g
- Carbohydrates: 6.1g
- Fiber: 2.7g
- Protein: 17.4g
- Cholesterol: 346mg
Keywords: vegetable frittata, veggie frittata, asparagus frittata, spinach frittata