Spring Frittata 

This Spring Frittata is the ultimate light, fresh, and feel-good brunch recipe. It’s packed with bright spring veggies, comes together with minimal prep, and bakes up beautifully every time.

About This Recipe

If you need a fresh and light breakfast or brunch, you have to try this one! This Spring Frittata is so easy to make and is perfect for quick breakfasts or lunches all week long. 

This one originally came from my cookbook PLANNED, but I wanted to share for those wanting to switch things up for Easter brunch.

If you’re looking for more easy recipes for the holiday, check out my full round-up of Macro-Friendly Easter Recipes here!

And for more delicious savory breakfast recipes, try my Ham and Veggie Frittata, Garden Veggie Quiche for One, Quick and Easy Cuban Breakfast Sandwich, Quick and Easy Fried Egg BLT, or Turkey Mushroom Spaghetti Squash Quiche with Sun-dried Tomatoes.

Ingredients and Substitutions

• Egg whites and whole eggs: I’ve found that using a mix of both egg whites and whole eggs gives this frittata the best texture while still keeping it light. Feel free to use all whole eggs, just note that it will change the macros.
• Veggies: Shallots, asparagus, green onions, and zucchini are what I used. Honestly this recipe is great for clearing out the fridge so feel free to throw in anything you want to use up!
• Greens: Kale, spinach, or arugula (you can choose your FAV)!
• Garlic: Fresh minced or garlic cubes both work!
• Deli ham: You can also swap for deli turkey or shredded chicken breasts.
• Fresh herbs: Fresh dill, cilantro, and parsley (or any other herbs you want to use up!)

Dietary Adaptations

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. 

How to Make Spring Frittata 

1. Preheat the oven to 350℉. Beat together the egg and egg whites and set aside.
2. 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.
3. Add the salt, garlic, chopped ham, and fresh herbs, and mix everything well. Cook for another two minutes. It should be nice and fragrant.
4. 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!
5. Pop your skillet in the oven for 15–18 minutes, or until set.
6. 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.

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! 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. 

For More Delicious 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 

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Spring Frittata

This Spring Frittata is the ultimate light, fresh, and feel-good brunch recipe. It’s packed with bright spring veggies, comes together with minimal prep, and bakes up beautifully every time.

Print Pin Rate

Author Lillie

Course Breakfast, Lunch

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 169 kcal

Ingredients

• 1 whole egg
• 1 lb. box of liquid egg whites 454g
• 1 shallot 30g, thinly sliced
• 2 cups asparagus 260g, cut into bite-sized pieces
• 3/4 cup green onions 50g, chopped
• 1 cup zucchini 100g, thinly sliced
• 2 cups kale, spinach, or arugula 50g, finely chopped
• 1 tsp. kosher salt + more for sprinkling
• 1 clove garlic minced (or frozen cube)
• 8 oz. lean deli ham 215g, chopped
• 2 Tbsp. fresh dill 7g
• 2 Tbsp. fresh cilantro 7g
• 2 Tbsp. fresh parsley 7g
• 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

GF/DF: Yes, naturally, as long as you skip the optional cheese. (Although a dairy-free crumbled feta would be great!)

Search Lillie Eats and Tells Spring Frittata

Nutrition

Serving: 252gCalories: 169kcalCarbohydrates: 6.8gProtein: 26.5gFat: 2.8gFiber: 2.4g

Keywords egg, egg bake, frittata, spring, spring fittata

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