Herby spring vegetable frittata

Herby spring vegetable frittata

Based on 11 ratings

"Frittatas are a fun way to serve a number of people very simply and stunningly. Depending on what vegetables are in season, you can switch this recipe up. Swap in sweet potatoes, bell peppers, leafy greens like kale or Swiss chard, or even sweet corn. Served with a peppery plume of arugula and a spritz of lemon juice, this frittata is satisfying in so many ways!"

Difficulty

Easy 👌

Preparation

25 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
4
eggs
75 g
cherry tomatoes
150 g
new potatoes
½
red onion
50 g
peas (frozen)
75 g
herb cream cheese
g
parsley
g
basil
g
chives
tbsp
olive oil
arugula (for serving)
lemon (for serving)
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, nonstick pan, cooking spoon, bowl, whisk

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How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal450
Fat32 g
Protein18 g
Carb26 g
  • Step 1/3

    Preheat oven to 180°C/350°F. Chop parsley, basil, and chives. Halve cherry tomatoes and thinly slice new potatoes. Peel and thinly slice red onion.
    • g parsley
    • g basil
    • g chives
    • 75 g cherry tomatoes
    • 150 g new potatoes
    • ½ red onion
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Chop parsley, basil, and chives. Halve cherry tomatoes and thinly slice new potatoes. Peel and thinly slice red onion.

  • Step 2/3

    Add olive oil to a nonstick ovenproof pan, set over medium heat. Add red onion and potatoes and cook approx. 10 min., stirring often, until potatoes are fork tender. Then add peas and most of the tomatoes and continue cooking for approx. 3 min. more, or until tomatoes are softened.
    • tbsp olive oil
    • 50 g peas (frozen)
    • nonstick pan
    • cooking spoon

    Add olive oil to a nonstick ovenproof pan, set over medium heat. Add red onion and potatoes and cook approx. 10 min., stirring often, until potatoes are fork tender. Then add peas and most of the tomatoes and continue cooking for approx. 3 min. more, or until tomatoes are softened.

  • Step 3/3

    Crack eggs into a bowl and whisk together well. Add cream cheese, chopped herbs, and season generously with salt and pepper. Whisk again, until everything is well combined. Add egg mixture to the pan and gently stir, just until the eggs are starting to set, approx. 5 min. Then top with the remaining tomatoes. Transfer to the oven and bake for approx. 15 min. at 180°C/350°F, or until cooked through. Serve with arugula, lemon wedges, and more herbed cream cheese on top, if desired. Enjoy!
    • 4 eggs
    • 75 g herb cream cheese
    • salt
    • pepper
    • arugula (for serving)
    • lemon (for serving)
    • bowl
    • whisk

    Crack eggs into a bowl and whisk together well. Add cream cheese, chopped herbs, and season generously with salt and pepper. Whisk again, until everything is well combined. Add egg mixture to the pan and gently stir, just until the eggs are starting to set, approx. 5 min. Then top with the remaining tomatoes. Transfer to the oven and bake for approx. 15 min. at 180°C/350°F, or until cooked through. Serve with arugula, lemon wedges, and more herbed cream cheese on top, if desired. Enjoy!

  • Enjoy your meal!

    Herby spring vegetable frittata

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