OMG you guys, this Spring Veggie Frittata is the bomb! It is stuffed with spinach, feta and sweet peas and is beyond delicious and satisfying. It is perfect for a grab and go breakfast or served with a light salad for lunch, it is divine. I made it for Easter brunch and it was a big hit! I also love the fact that leftovers save really well portioned out for the rest of the week.
So, I have a confession. I haven’t always LOVED egg dishes. Crazy, I know. But to honest, growing up my mom hated eggs so they were never really something that was made in our house. Sure, I would dabble in trying different egg dishes out at brunch every now and then, but that was about it.
I am happy to report that since meeting my husband, who is a massive “egg lover”, I have seen the light! I would definitely now consider myself a borderline “egg-slut”. Poached eggs make me giddy, scrambled eggs make me happy, and I especially LOVE a good frittata. A frittata is the perfect vehicle to put everything you love into one perfect bite.
I have tried numerous frittata combinations, and I have to say that this spring veggie frittata might be my favorite. We are massive cheese lovers in my house, and the feta gives it the perfect amount of savoriness and richness. The sweet peas make it sweet and irresistible, and the spinach gives it a bit of heartiness. These ingredients just come together too perfectly!
If you are looking for a new recipe to help ring in spring, this frittata is it. I promise, it won’t disappoint!
- 1 tbsp butter (bacon fat works really well too)
- 10 eggs
- ½ cup buttermilk (heavy cream or whole milk can be substituted)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ tsp pepper
- 1 10oz package frozen spinach (heated according to directions and cooled)
- ½ cup frozen peas
- 3 oz feta, crumbed
- Preheat oven to 350 degrees
- Coat cast iron skillet in butter and warm over medium high heat on stove
- In a large mixing bowl whisk together eggs, buttermilk, onion powder, garlic powder, nutmeg, salt and pepper
- Pour mixture into hot skillet, then add in spinach, peas and feta
- Cook over medium high heat for about 5 minutes, or until sides start to pull away from skillet and you can run a rubber spatula around the edge of the frittata
- Place skillet in oven and cook for 28 minutes or until a nice golden color and center is cooked through