This spring vegetable frittata is a stunning, one-skillet meal loaded with spring’s finest greens, creamy goat cheese, and fresh herbs. And yes, this can be enjoyed as breakfast-for-dinner.

Frittata recipes are my favorite for an easy, yet impressive meal! This healthy, veggie-heavy version puts spring greens front and center (hello leeks and asparagus), and has a sprinkle of fresh herbs on top. Frittatas are a great way to use up in-season produce and they’re as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.

Once you memorize the basic frittata formula, you can have fun switching up the veggies for every season and every holiday.

What’s In This Spring Vegetable Frittata?

In addition to your classic egg frittata ingredients, you’ll need a few spring vegetables, some cheese, and herbs.

  • Eggs: Similar to my other frittata recipes, you’ll need 10 large eggs. So make sure you’ve got plenty on hand!
  • Yogurt: Any type of yogurt will work, whether it’s dairy or dairy-free.
  • Olive Oil: Just a drizzle of oil to saute the veggies. You could also use avocado oil.
  • Asparagus: I recommend thin asparagus (if you can find them) as they cook faster and are bite-sized. But thick asparagus work as well. Just slice them in half before chopping.
  • Leek: Grab a good sized leek with plenty of white and light green on it, that’s the usable portion.
  • Peas: Frozen green peas are super easy to toss in this frittata. And you gotta love how they dot the top!
  • Spinach: Since we’re on a green theme, a large handful of baby spinach works great. But feel free to use kale or chard as well.
  • Cheese: I love goat cheese in frittata recipes, but you can also use feta, or leave it off to keep it dairy-free.
  • Herbs: Dill and parsley make for an extra fresh and spring-y combo!

How To Make A Spring Vegetable Frittata

Hello easy peasy one-pan frittata! Just follow these simple steps to whip up your frittata.

Sauté the veggies. Sauté the leek for 3-4 minutes. Then add the asparagus and cook for 1-2 minutes more. Once those are cooked, add the frozen peas, baby spinach, salt and pepper, and sauté for another 1-2 minutes.

This is optional, but if you’d like a super stunning, photogenic frittata remove 1/3 of the vegetables to a plate. You’ll then add this back on top of the eggs later. I give tips on how to do this in the video below, so give that a watch!

Make the egg mixture. Whisk together the eggs, yogurt, salt, and pepper. Then pour the mixture into the pan and let it cook for 2-3 minutes.

Bake to perfection. Sprinkle the additional cooked veggies on top, dollop some goat cheese, and bake in the oven for 15-20 minutes. Then serve it up with a sprinkle of herbs for a fresh, springtime vibe!

Ways To Serve Vegetable Frittata

Normally, I’ll just eat this frittata as-is because it’s that good. But if you want to make it a heartier meal, here’s a few ways to do it.

  • Add a side salad. To keep your meal light, a cucumber salad, or massaged kale salad would be a great pairing.
  • With classic breakfast sides. Make it a full on breakfast bonanza with breakfast skillet potatoes and crispy oven baked bacon!

Frittata Storage Options

If you’re in need of a meal that’s quick to re-heat, you can always count on frittatas. Here’s a few ways you can store them for meal prep.

  • For storing: Slice into individual pieces and pack away into airtight containers. It will stay good in the fridge for 3-4 days.
  • To freeze: Good news, frittatas freeze well in freezer-safe containers! You can store them for up to 3 months.

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This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring’s finest vegetables, including asparagus, leek, peas, and spinach. Then, it’s sprinkled with creamy goat cheese, and fresh herbs!


  • 10 large eggs
  • ½ cup yogurt, or dairy-free yogurt
  • 2 tablespoons olive oil
  • 1 leek, white and light green parts chopped
  • ½ pound thin asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 1 cup (packed) baby spinach
  • salt and pepper, to taste
  • 4 ounces goat cheese, or feta/other cheese
  • Optional garnish: fresh dill, and parsley


  1. Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
  2. Then add the asparagus and saute another 1-2 minutes.
  3. Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
  4. In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
  5. Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
  6. Garnish with additional herbs before serving.