Bright spring vegetables are celebrated in this easy frittata recipe. With a little prep work, you can have the delicious Easy Frittata Primavera Recipe prepared for your brunch, lunch, and even a light dinner.
Colorful and packed with spring vegetables, this frittata recipe is prepared in one skillet and takes 30 minutes to bake in the oven. With the addition of roasted potatoes or a side salad, you have a flavorful and healthy meal.
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Why you will love this recipe
- Primavera refers to a combination of fresh, seasonal vegetables. Enjoy tender spring vegetables such as asparagus and leeks and fresh herbs.
- Having guests over for brunch? For ease of preparation, cut all the vegetables the day before.
- It is a great recipe for anyone following a gluten-free diet.
- The frittata can be served at room temperature.
- The vegetables are sautéed before the frittata is baked so that excess moisture is not a problem.
Vegetable Frittata Ingredients
Bright and Fresh Vegetables - asparagus, leeks, zucchini, and bell peppers
Fresh Herbs - chives, thyme
Cheese - rich and creamy fontina
Eggs - large eggs
Heavy Cream - adds richness
How to prepare this easy recipe
Once your ingredients are prepped, this one skillet recipe will come together quickly.
Vegetable Prep
- Slice all the vegetables. The zucchini and leeks should be cut into ¼-inch slices. Cut the asparagus spears into 1-inch pieces. The bell pepper should be cut into ½ -inch thick slices.
- Dice the chives into small pieces. Remove the thyme leaves from the stalk.
- Shred the fontina cheese. Make sure the cheese is cold - it will be easier to shred.
Prepare the Egg Filling
- Crack the eggs into a medium bowl.
- Add the heavy cream, kosher salt, and ground black pepper. Using a whisk, combine the eggs and cream until the yolks and whites are completely incorporated.
- Add the cheese and the fresh herbs.
Assemble the Frittata
Preheat the oven to 375 degrees. Saute the vegetables to remove any excess moisture.
- Place a large skillet over medium-high heat. Add 1 ½ tablespoons of olive oil in the pan.
- When the oil is hot, add the zucchini and asparagus pieces to the pan. Occasionally stir the vegetables. Saute for 6-7 minutes.
- Add the leeks and bell peppers to the skillet. If the vegetables are sticking to the bottom of the pan, add another tablespoon of olive oil.
- Season the vegetables with kosher salt and ground black pepper.
- Saute for 5 minutes - the veggies should be crisp-tender.
- Make sure the vegetables are equally distributed in the pan.
- Pour the egg mixture over the vegetables. It should flow under the vegetables.
- Place the skillet on a sheet pan and in the oven.
- Bake the frittata for 30 minutes.
- When you take the skillet out of the oven, the center of the frittata may jiggle and feel soft. The top should be golden brown.
- Let the frittata rest for 10 minutes before slicing. This will allow the center of the frittata to become firm.
Ingredients Substitutions & Tips
- Spring onions or green onions can be used if leeks are not available.
- You can substitute the orange pepper with a red bell pepper. The flavor will be the same. The color of the bell pepper brings brightness when combined with the green of the vegetables and the yellow of the eggs.
- I used a cast iron skillet for the recipe. Any ovenproof skillet will work.
Perfect Brunch Recipe
This Easy Frittata Primavera Recipe will be the star of your brunch. Celebrate spring with the vibrant colors of fresh vegetables. Creamy fontina cheese and fluffy eggs combine with the vegetables for a delicious bite.
Pair the frittata with a side salad or roasted potatoes for a full meal. Perfect for lazy weekend mornings or for a gathering of friends and family.
Recipe
Easy Frittata Primerva Recipe
Servings: 8 slices
Calories: 257kcal
Packed with fresh, seasonal veggies, this Easy Frittata Primavera Recipe is the perfect go-to for brunch, lunch, or a light dinner. Bursting with spring flavor!
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Equipment
- 1 cast iron or oven-safe skillet 10-inch
- 1 medium-sized bowl
- 1 cutting board
- 1 knife
Ingredients
Vegetables
- 2 cups zucchini, ¼-inch slices (9 ounces/256 grams)
- 1 cup leeks, ¼-inch slices (3.5 ounces/99 grams)
- 2 cups asparagus, 1-inch slices (7 ounces/199 grams)
- 1 cup orange bell pepper, ½-inch thick slices (5 ounces/142 grams)
- 1½ tablespoons chives, diced
- 1½ teaspoons fresh thyme leaves
Frittata Ingredients
- 10 eggs, large
- ½ cup heavy cream (4 ounces/120 ml)
- 1 cup fontina cheese, shredded (3.5 ounces/100 grams)
- 2½ tablespoons olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees.
Prepare Frittata Ingredients
- Slice the vegetables - zucchini, leeks, asparagus, and orange bell pepper.
- Prepare the herbs. Dice the chives and pull the leaves off fresh thyme stalks.
- Shred the fontina cheese.
- Crack the eggs in a medium-sized bowl. Whisk in the heavy cream. Combine the eggs until the yolks and whites are completely incorporated.
- Add the fresh herbs, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the eggs, stirring to incorporate.
- Add the shredded fontina cheese to the bowl and stir to combine.
Assemble the Frittata
- Add 1½ tablespoons of olive oil to the oven-safe skillet over medium-high heat.
- Add the zucchini and asparagus to the pan when the oil is hot. Occasionally stir the vegetables. Saute for 6-7 minutes.
- Add the leek and bell pepper slices to the pan. If the vegetables are sticking to the bottom of the skillet, add 1 tablespoon of olive oil to the pan. Add ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper and stir to distribute the seasoning. Saute for 5 minutes - the veggies should be crisp-tender.
- Make sure the vegetables are equally distributed in the pan.
- Pour the egg mixture over the vegetables in the skillet. It should flow under the vegetables.
- Place the skillet on a sheet pan and in the oven.
- Bake the frittata for 30 minutes.
- Remove the pan from the oven. The top of the frittata may be golden brown. The center may still jiggle and feel soft.
- Let the frittata rest for 10 minutes before slicing. This will allow the center of the frittata to become firm.
- Serve with roasted potatoes or a side salad.
Notes
Ingredients Substitutions & Tips
- Spring onions or green onions can be used if leeks aren't available.
- You can substitute the orange pepper with a red bell pepper. The flavor will be the same. The color of the bell pepper brings brightness when combined with the green of the vegetables and the yellow of the eggs.
- I used a cast iron skillet for the recipe. Any ovenproof skillet will work.
Nutrition
Calories: 257kcal | Carbohydrates: 6g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 241mg | Sodium: 656mg | Potassium: 314mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1793IU | Vitamin C: 34mg | Calcium: 155mg | Iron: 2mg
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Julie says
Spring vegetables, creamy cheese, and fluffy eggs are a delicious combination.