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Italian Spring Vegetable Frittata (30-Min Bake)

Italian Spring Vegetable Frittata Bake

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 6 whole Large eggs room temperature
  • 1/2 cup Cherry tomatoes halved
  • 1 small Zucchini diced
  • 1/2 bunch Asparagus woody ends removed, chopped into 1-inch pieces
  • 1/2 cup Green peas fresh or frozen and thawed
  • 1/4 cup Heavy cream or whole milk
  • 2 tbsp Fresh herbs mixture of basil and parsley, finely chopped
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp Olive oil extra virgin
  • 1 tsp Salt kosher
  • 1/2 tsp Black pepper freshly ground

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 10-inch cast-iron skillet or oven-safe pan with olive oil.
  • In a large mixing bowl, vigorously whisk together the eggs, heavy cream, parmesan cheese, salt, pepper, and fresh herbs until the mixture is light and frothy.
  • Heat the prepared skillet over medium heat on the stovetop. Add the diced zucchini and chopped asparagus, sautéing for 3 to 4 minutes until they begin to soften.
  • Stir in the halved cherry tomatoes and green peas, cooking for an additional 1 to 2 minutes until warmed through.
  • Pour the egg mixture evenly over the vegetables in the skillet. Allow it to cook undisturbed for 1 minute so the edges just begin to set.
  • Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the center is fully set and no longer jiggles.
  • Remove the frittata from the oven and let it rest for 5 minutes before slicing into wedges and serving.