If you need a fresh and light breakfast or brunch to pair with your weekly meal plan, this is the one! This Spring Frittata makes 4 servings, so you can easily prep it for easy breakfasts or lunches all week long.
This one originally came from my cookbook PLANNED, and I only recently shared it on Instagram for those wanting to switch things up for Easter brunch. And so many of you loved it, I thought that it was time to add it to the blog!
So if you’re needing a new go-to way to eat your eggs, you can find all the details below!
What You’ll Need to Make this Spring Frittata:
Making this Spring Frittata is pretty simple, and you don’t need any weird ingredients to make it.
All you need are plenty of chopped veggies, herbs, spices, eggs and a little bit of crumbled goat cheese for the topping. What? Some of you don’t like goat cheese? FINE. Use your fave! Either way, it’ll taste delicious!
For this popular egg-based dish, you’ll need:
- Eggs
- Liquid egg whites
- Shallots
- Asparagus
- Green Onions
- Zucchini
- Kale, Spinach, or Arugula (you can choose your FAV)
- Kosher salt
- Garlic
- Lean Deli Ham
- Fresh Dill, Cilantro, and Parsley
- Fresh Cracked Pepper
And that’s all! With a little bit of chopping and baking, you’ll have the perfect dish to enjoy!
How to Make Spring Frittata
Making this Spring Frittata is pretty straightforward, but it does bake in your oven for about 15 minutes before being ready to eat!
To make it the easiest on yourself, you’re going to want to use a pan that can be used on the stove and in the oven. That way you don’t have to worry about switching the mixture into an oven-safe pan.
This Enameled Cast Iron dutch oven is one I use ALL the time. It’s perfect for so many dishes including this Spring Frittata.
You can get it here, or if you want a few other options, then you can head over to my LTK for a some of my other favorite pan options.
After you have your oven-safe skillet, start by heating it on medium-high heat with a mist of oil spray. Then, add the shallots and asparagus and cook for three to four minutes. After that, add the green onions, zucchini, and kale and cook for two more minutes to soften the kale (or whatever greens you choose) a bit.
Then, add the salt, garlic, chopped ham, and fresh herbs, and mix everything well.
Cook for another two minutes. It should be nice and fragrant. Turn off the heat and pour the egg mixture over the veggies, making sure everything is spread out nicely. If you’re feeling fancy, lay a handful of unchopped asparagus spears on the top for presentation!
Pop your oven-safe skillet in the oven for 15–18 minutes, or until set. Just make sure to let the frittata cool a bit before cutting.
Serving Suggestions:
This Spring Frittata is good all on its own, or if you want to make it a little fancier, you can add some green sauce drizzled on top! If you’re following my weekly meal plan, you might already have some on hand. If not, I really like my Dairy-Free Basil Pesto or my Dairy-free Green Sauce). And I have plenty of other green sauces on my blog that’d work too!
I also love adding avocado or arugula tossed in lemon on top. And if you’re having this for lunch, it’d be great paired with a green salad on the side. It’s so light, simple, and filling, that it makes a great main dish or side. Depending on your macros, if tracking matters to you.
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Is this Spring Frittata Gluten-Free and Dairy-Free?
Yes! This Spring Frittata is naturally gluten-free and dairy-free. Just when it comes to the toppings, make sure to skip the optional cheese. Of course, you can always switch out the goat cheese for dairy-free feta, if you want.
And for the toppings, make sure to use my dairy-free dressings.
Similar Recipes:
Eggs are such a popular choice for breakfast especially if you’re counting macros–and for good reason! They’re nutritious and delicious, and when you use extra egg whites too, it makes it super easy to fit in your macros. But it can easily feel like you’ve run out of ways to make eggs when you’ve been counting macros for a while…
So here are some of my favorite egg recipes to mix things up:
- Turkey Mushroom Spaghetti Squash Quiche with Sun-Dried Tomatoes
- Quick and Easy Fried Egg BLT
- Ham and Veggie Frittata
- Cuban Breakfast Sandwich
- Garden Veggie Quiche for One
- Creamy Cilantro Breakfast Taquitos
- Egg White Veggie Breakfast Bake
Spring Frittata
This Spring Frittata makes the perfect spring brunch or breakfast that you can prep ahead for busy days! It’s so light and fresh, and it works perfectly with my weekly meal plan! If you’re counting macros and want to make planning your meals easier and tastier, you can get my weekly dinner meal plan subscription here!
Spring Frittata
Ingredients
- 1 whole egg
- 1 lb. box of liquid egg whites 454 g
- 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 + more for sprinkling
- 1 clove garlic minced (or frozen cube)
- 8 oz. lean deli ham chopped (215 g)
- 2 Tbsp. fresh dill 7 g
- 2 Tbsp. fresh cilantro 7 g
- 2 Tbsp. fresh parsley 7 g
- Fresh cracked pepper
- OPTIONAL: Green Goddess dressing, Avocado, Arugula, Goat Cheese or Feta
Instructions
- Preheat the oven to 350°. Beat together the egg and egg whites and set aside.
- Heat a large, oven-safe skillet over medium-high heat with a mist of oil spray. Add the shallots and asparagus and cook for three-to-four minutes. Add the green onions, zucchini, and kale and cook for two more minutes to soften the kale a bit.
- Add the salt, garlic, chopped ham, and fresh herbs, and mix everything well. Cook for another two minutes. It should be nice and fragrant. Turn off the heat and pour the egg mixture over the veggies, making sure everything is spread out nicely. If you’re feeling fancy, lay a handful of unchopped asparagus spears on the top for presentation! Pop your skillet in the oven for 15–18 minutes, or until set.
- Let the frittata cool a bit before cutting. Serve with an optional drizzle of a green sauce (like my Oil- and Dairy-Free Basil Pesto or my Dairy-Free Green Sauce). Consider adding avocado or arugula tossed in lemon. There are so many fresh and delicious options for this recipe—it’s perfect for your breakfast all week or for a lovely brunch.
Notes
Nutrition
Tried this recipe?
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