Can I use whole eggs instead of liquid egg whites?

Yes! You can substitute 8-10 whole eggs for the combination of 1 egg and liquid egg whites. The frittata will be richer in taste and slightly higher in calories.

What if I don't have an oven-safe skillet?

Start the recipe in any skillet, then transfer the cooked vegetable mixture to a greased baking dish before adding the eggs and baking. You'll miss some of the flavor from cooking in one pan, but it will still be delicious.

Can I make this dairy-free?

This recipe is naturally dairy-free as written! Just skip the optional cheese garnish or use a dairy-free alternative. The eggs provide plenty of richness without needing cheese in the mixture.

How do I know when my frittata is done baking?

A properly cooked frittata should be set around the edges and slightly jiggly in the center. Insert a knife in the center—it should come out mostly clean but can have a bit of moisture. Remember, it will continue cooking a bit after you remove it from the oven.

Spring Frittata Recipe

Name: Spring Frittata Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 whole egg; 1 lb. (454 g) box of liquid egg whites; 1 shallot, thinly sliced (30 g); 2 cups asparagus, cut into bite-sized pieces (260 g); ¾ cup green onions, chopped (50 g); 1 cup zucchini, thinly sliced (100 g); 2 cups kale, spinach, or arugula, finely chopped (50 g); 1 tsp. kosher salt, plus more for sprinkling; 1 clove garlic, minced (or 1 frozen cube); 8 oz. (215 g) lean deli ham, chopped; 2 Tbsp. fresh dill (7 g); 2 Tbsp. fresh cilantro (7 g); 2 Tbsp. fresh parsley (7 g); Fresh cracked pepper, to taste; Green Goddess dressing; Avocado; Arugula; Goat cheese or feta

This vibrant Spring Frittata is a celebration of fresh seasonal vegetables and herbs all baked into a protein-packed egg dish. Perfect for brunches or meal prep, this versatile frittata comes together in just 30 minutes and delivers a nutritious, colorful meal that tastes as good as it looks. The combination of tender asparagus, zucchini, and leafy greens creates a garden-fresh flavor that’s complemented by savory ham and aromatic herbs.

Why You’ll Love This Recipe

Protein-Packed: With a whole egg and liquid egg whites, this frittata delivers serious protein to keep you satisfied for hours.
Vegetable Loaded: This recipe packs in multiple servings of vegetables in one delicious dish – asparagus, zucchini, kale, and green onions provide nutrients and vibrant color.
Meal Prep Friendly: Make once and enjoy throughout the week – this frittata reheats beautifully for quick, healthy breakfasts.
Customizable: The basic technique stays the same, but you can swap in whatever vegetables, proteins, or herbs you have on hand.

Ingredients You’ll Need

Eggs: A combination of whole egg and liquid egg whites creates the perfect texture while keeping the dish lighter than traditional frittatas.
Asparagus: The star spring vegetable that adds fresh flavor and a slight crunch. Choose bright green stalks with tight tips.
Shallot: Provides a more delicate flavor than regular onions, perfect for complementing the spring vegetables without overpowering them.
Green onions: Add a mild onion flavor and bright color to the dish.
Zucchini: Contributes moisture, texture, and subtle sweetness. Slice it thinly so it cooks quickly.
Leafy greens: Whether you choose kale, spinach, or arugula, these add nutrition and color. Chop finely so they integrate well with the eggs.
Deli ham: Adds savory depth and protein. Choose a lean variety to keep the dish light.
Fresh herbs: The combination of dill, cilantro, and parsley brings brightness and complex flavor that really makes this frittata special.
Garlic: Just one clove adds aromatic depth that ties all the flavors together.
Salt and pepper: Essential for bringing out the flavors of all the vegetables.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mediterranean: Swap the ham for crumbled feta cheese, add chopped olives, and use oregano instead of cilantro.
Dairy option: Sprinkle the top with goat cheese or feta before baking for a creamy, tangy element.
Vegetarian version: Replace the ham with sautéed mushrooms or cubed tofu for a meat-free option.
Summer variation: When asparagus isn’t in season, try cherry tomatoes, bell peppers, and corn for a summer frittata.
Spicy kick: Add a diced jalapeño or a pinch of red pepper flakes to the vegetable mixture for heat.

How to Make Spring Frittata

Step 1: Prepare Your Base

Preheat your oven to 350°F. In a bowl, beat together the whole egg and liquid egg whites until well combined. The mixture should be uniform in color and slightly frothy.

Step 2: Cook the Vegetables

Heat an oven-safe skillet over medium-high heat with a light coating of oil spray. Add shallots and asparagus first, cooking for 3-4 minutes until they begin to soften. This staged cooking ensures that harder vegetables get more cooking time.

Step 3: Add Remaining Vegetables

Add the green onions, zucchini, and your choice of leafy greens to the skillet. Cook for another 2 minutes, just until the greens begin to wilt but still maintain their vibrant color.

Step 4: Add Flavor Boosters

Sprinkle in the salt, minced garlic, chopped ham, and fresh herbs. Stir everything together and cook for 2 more minutes. Your kitchen should be filled with amazing aromas at this point!

Step 5: Add Eggs and Bake

Turn off the heat and pour the egg mixture evenly over the vegetables. Gently tilt the pan if needed to ensure the eggs reach all areas. For a restaurant-worthy presentation, arrange a few whole asparagus spears on top. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is set but still slightly jiggly in the center.

Step 6: Rest and Serve

Allow the frittata to rest for about 5 minutes before slicing. This rest time lets the eggs finish cooking and makes slicing cleaner. Cut into wedges and serve with your choice of toppings.

Pro Tips for Making the Recipe

Use a non-stick or well-seasoned cast iron skillet to prevent sticking and make serving easier.
Don’t overcook your frittata—it’s better to pull it from the oven when it’s just set but still slightly jiggly in the center, as it will continue cooking from residual heat.
Chop vegetables uniformly so they cook at the same rate. Harder vegetables should be cut smaller than softer ones.
Layer strategically by placing a few ingredients on top for visual appeal. Those asparagus spears on top aren’t just pretty—they become perfectly roasted during baking.
Season each layer as you go rather than just at the end. This builds flavor throughout the dish. time and freeze them for a quick and easy meal later on.

How to Serve

Perfect Pairings

Serve wedges of this frittata with a simple arugula salad dressed with lemon juice and olive oil for a complete meal. The peppery greens and bright acidity complement the rich eggs beautifully.

Sauce It Up

A drizzle of Green Goddess dressing or dairy-free pesto adds another dimension of flavor and freshness. The creamy, herby notes enhance the spring vegetables.

Brunch Spread

For a show-stopping brunch, pair with crusty bread, fresh fruit, and a light mimosa. The frittata can be the centerpiece of a beautiful spread.

Garnish Options

Top individual servings with avocado slices, a sprinkle of goat cheese, or additional fresh herbs for extra flavor and visual appeal.

Make Ahead and Storage

Storing Leftovers

Store cooled frittata in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely overnight, making this perfect for meal prep.

Freezing

Yes, you can freeze frittata! Cut into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. This makes for quick grab-and-go breakfasts.

Reheating

For best texture, reheat refrigerated frittata in a 350°F oven for about 10 minutes or until just warmed through. Microwave gently at 50% power if you’re in a hurry. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

Can I use whole eggs instead of liquid egg whites?

Yes! You can substitute 8-10 whole eggs for the combination of 1 egg and liquid egg whites. The frittata will be richer in taste and slightly higher in calories.
What if I don’t have an oven-safe skillet?

Start the recipe in any skillet, then transfer the cooked vegetable mixture to a greased baking dish before adding the eggs and baking. You’ll miss some of the flavor from cooking in one pan, but it will still be delicious.
Can I make this dairy-free?

This recipe is naturally dairy-free as written! Just skip the optional cheese garnish or use a dairy-free alternative. The eggs provide plenty of richness without needing cheese in the mixture.
How do I know when my frittata is done baking?

A properly cooked frittata should be set around the edges and slightly jiggly in the center. Insert a knife in the center—it should come out mostly clean but can have a bit of moisture. Remember, it will continue cooking a bit after you remove it from the oven.

Final Thoughts

This Spring Frittata is more than just a meal—it’s a celebration of fresh seasonal produce in one beautiful dish. Whether you’re hosting friends for brunch or planning healthy breakfasts for the week ahead, this versatile recipe delivers nutrition and flavor in every bite. The combination of tender vegetables, savory ham, and fresh herbs creates something truly special that elevates eggs to an art form. Give it a try this weekend and discover your new favorite way to start the day!