Spring Vegetable Frittata

A quick and easy dish, this frittata is equal parts delicious and nutritious. It's filled with vegetables and herbs that just sing spring and makes a great weekend brunch dish with friends and family or a quick weeknight breakfast for dinner. 

Spring is trying really hard to arrive here in New England. I enjoyed a glove and hat-free run this past weekend and even a few walks with Tucker, my Golden Retriever pup, without a jacket. My tulips are peeking through the ground, giving me hope that they might actually show up one day soon. And even though I watch the snow fall as I write this post, I know winter eventually does say goodbye, at least until next year. 


Before the weather even changes here, we do get a few signs of warmer, sunnier days at the grocery store. Root vegetables and winter squash are being replaced by spring onions and asparagus, and I couldn't be happier. I'm so ready to trade in my slow cooker for the grill and all of the lighter dishes that spring and summer bring to the table. Do you agree?

If you haven't had them before, spring onions are like a bigger scallion, but with a bulb at the end. They are much sweeter than a regular onion and are delicious eaten raw added to a salad or on top of a sandwich. Slice them in half and grill them with a little olive oil or roast them for an even sweeter taste! 


Did you know that asparagus and onions are good for your gut? They are full of prebiotics, which are food for the probiotics (aka the good bacteria) in your gut. Prebiotics are found in fiber-rich vegetables as well as some whole grains and legumes, and onions and asparagus are particularly good sources. (In case you missed it, here's a reminder of why gut health is so important.)


This frittata is an ode to early spring. It's filled with spring vegetables and fresh dill and just feels light and fresh. I had actually planned to make it with goat cheese, but forgot to buy in one of my three trips to the grocery store over the weekend and I wasn't going back for cheese. The Parmesan, which I had in my fridge, worked perfectly, but I think crumbled  goat cheese would also be delicious. Or really any cheese that you like. 


Frittatas are one of my go-to brunch dishes because they are easy and pretty much hands off. No cook-to-order eggs when you're serving more than 2 people in my house! Unless you want everyone eat at different times. They also make a great quick and easy weeknight breakfast-for-dinner. Pair with some roasted potatoes or a mixed green salad and you've got a full meal. 

print recipe
Spring Vegetable Frittata
  • 1 Tbsp olive oil
  • 2 spring onions, sliced thin, including some of the greens
  • 8-10 asparagus stalks, ends removed and diced into 1/2-inch pieces (if using very thin asparagus, double the number of stalks)
  • 8 eggs
  • 1/2 cup plain Greek yogurt (can substitute regular yogurt if preferred)
  • 2-3 Tbsp fresh dill, chopped
  • salt and pepper, to taste
  • 1/4 cup parmesan cheese (or other cheese of choice)
Preheat oven to 350 F. Heat oil over medium heat in a 10-inch cast iron or other oven safe pan. Add onion and asparagus and sauté until softened, about 5 minutes. Meanwhile, whisk together eggs, yogurt, 2 Tbsp dill, salt, and pepper. Stir in half the cheese. Add egg mixture to the pan. Top with remaining cheese and remaining 1 Tbsp of dill, if desired. Leave on the stove over medium heat just until eggs start to bubble. Place in oven and cook for 15-20 minutes, just until eggs are set. Store leftovers in refrigerator for up to 3 days and reheat in the oven or microwave for a quick breakfast or snack!
Prep time: Cook time: Total time: Yield: 4-6 servings