Spring Veggie & Herb Frittata

Spring Veggie & Herb Frittata

Spring is all about fresh flavours, bright colours, and lighter meals, and what better way to welcome the season than with a Spring Veggie & Herb Frittata?

This easy, oven-to-table dish combines nutrient-rich spinach, sweet cherry tomatoes, and fragrant herbs, topped with a sprinkle of feta. It’s high in protein, full of vitamins, and perfect for a festive brunch or a simple, nourishing weeknight meal. Serve it warm, sliced into wedges, and let the fresh flavours of spring shine!

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

• 8 large eggs (or 6 eggs + 2 egg whites for a lighter option)
• 1/4 cup unsweetened almond or oat milk
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup feta cheese (or vegan feta), crumbled (optional)
• 2 tbsp fresh parsley or chives, chopped
• Salt & pepper, to taste
• 1 tsp olive oil

Directions:

1. Preheat your oven broiler to high.
2. In a bowl, whisk eggs, milk, salt, and pepper. Stir in spinach, tomatoes, bell pepper, parsley, and feta (optional).
3. Heat 1 tsp olive oil in an oven-safe skillet over medium heat.
4. Pour in the egg mixture and cook for 4–5 minutes until edges start to set.
5. Transfer the skillet to the oven and broil for 3–5 minutes, until the top is golden and fully set.
6. Slice into wedges and serve warm.
7. Optional garnish: fresh herbs, microgreens, or a sprinkle of paprika for color.

Nutrition Highlights (per serving)

• Calories: ~250 kcal
• Protein: 16 g
• Carbs: 6 g
• Fiber: 2 g
• Healthy fats: 18 g
• Packed with vitamin A, vitamin C, iron, and antioxidants.

Marsha Fenwick, C.N.P.  R.R.T.