This Spring frittata is a lovely way to celebrate the season!
Filled with fresh greens and herbs, this one-pan meal cooks on the stove-top and then finishes in the oven.
It’s easy to make and delicious for breakfast, brunch or dinner.
Frittata is a go-to recipe for me truly anytime of year because you can literally make them with a few key simple ingredients.
Whether for a weekend breakfast or brunch or an easy weeknight dinner, this is an egg recipe you can turn to anytime. And, a frittata is truly perfect for Easter Brunch or celebrating Mother’s Day at home.
How to make the best Spring frittata
Fresh greens & herbs: Use more crisp greens like arugula or even kale as they stand up to being cooked. Along with fresh herbs like parsley, chives or dill, the flavours will really shine.
Eggs: The main ingredient of a frittata!
Milk & cheese: A combination of milk, ricotta and parmesan cheese gives the frittata a lovely, creamy texture.
Onions: Sautéed in olive oil to start building flavour for this recipe.
Salt and pepper: Flavour, flavour, flavour!
Spring Frittata with Arugula and Fresh Herbs
Equipment
- 10 inch skillet
Ingredients
- 8 eggs
- 1/3 cup milk whole milk or 2% work best
- 3 tbsp extra virgin olive oil
- 1/2 cup ricotta cheese
- 1/2 tsp kosher or sea salt
- ground pepper
- 1/2 cup diced onions (about half small yellow or white onion)
- 2 cups packed arugula shredded kale would also work
- 1/4 cup chopped herbs (mix of 2 tbsp chopped parsley, 2 tbsp chopped chives or dill)
- 1/3 cup shredded parmesan cheese
- microgreens for garnish
Instructions
- Preheat the oven to 350F and place a 10 inch skillet on the stovetop.
- Whisk eggs, milk, ricotta, salt and pepper and set aside.
- Prep other ingredients: dice onions, measure out herbs and arugula.
- Add 3 tbsp olive oil to pan and turn to medium heat. Once pan is hot add onions and cook for 5-7 minutes to soften.
- Stir in the arugula & herbs to just wilt, stirring to just wilt the greens, about 1 minute.
- Pour the eggs & milk mixture into the pan, stir to incorporate the onions and greens in the pan and then leave to cook until the edges of the frittata just start to pull away from the pan, about 5-7 minutes.
- Top with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes. (When it's done the middle of the frittata will spring back when presssed with a finger).
- Set aside to cool for a few minutes.
- Slice and top with microgreens and serve with a side of bread & butter if so desired.
This frittata would make a delicious brunch paired with Market Spring Vegetable Salad and Easy Herb Drop Biscuits or Sweet Potato and Cheddar Drop Biscuits! Or keep things simple and pair with fresh bread and butter.
How to store and reheat frittata
- Allow the frittata to cool completely. Keep the leftover frittata in an airtight container in the fridge for up to 3 days.
- To reheat in the oven, cover loosely with foil on a baking sheet and warm for 10-15 minutes at 325F or until it reaches your desired temperature. Alternatively, warm in the microwave on a low setting in 20 second increments until desired temperature is reached.
More egg recipes to love from the blog:
Savoury Turkey Breakfast Sausage Egg Muffins
Swiss Chard, Goat Cheese & Leek Frittata
Shakshuka (Poached Eggs in Tomato Sauce)
Bacon, Mushroom & Spinach Quiche
Until the next cooking adventure,
Jess
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