Spring Vegetable Frittatas

Name: Spring Vegetable Frittatas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 teaspoons Olive Oil; 2 tbsp Yellow Onion, diced; 1/4 tsp Salt; 7 Eggs, large; 2 tablespoons Water; 1 teaspoon Garlic powder; 1 teaspoon Salt; 1 teaspoon Lemon Pepper; 1 teaspoon Pepper sauce; 1/3 cup Parmesan cheese, finely grated (plus more for garnish); 1 16 ounce Hash Browns, shredded, defrosted from frozen; 1/2 cup Peas, fresh or frozen, shelled; 1/4 cup Italian Parsley (aka flat leaf parsley) (chopped fine); 1 medium Zucchini, ends removed, quartered, seeded (cut in 1/4' slices ); 1/4 pound Asparagus, fresh, ends trimmed and peeled lengthwise then cut in 1" pieces; 1/2 cup Cherry Tomatoes, halved and seeded; Olive oil (for drizzling.)

Last updated on May 28, 2020. Originally posted on May 20, 2020 By Paige 50 Comments

Jump to Recipe Print Recipe

Here’s a brunch recipe that’s a little bit fancy and a LOT tasty. The small size of these Spring Vegetable Frittatas make it a fun option for brunches and parties, or for a quick, delicious make-ahead breakfast on the go.

If you’re like me, finding time for breakfast can be a challenge, especially if you’re running to work, the gym or school. I’ve got a easy solution for those times, and this recipe for spring vegetable frittatas is not only tasty, it’s also pretty enough to serve for brunch, too.

Don’t let the long ingredient list scare you! This recipe comes together easily and is worth the prep.

These ingredients are easy to find, you may have many of them already on hand
Shredded frozen hash browns make these frittatas more substantial, and keeps them held together well
Hate zucchini? Try diced green peppers instead! Switch it up!

Ingredients You’ll Need for this Recipe

Eggs: Seven large, to be exact.
Cherry Tomatoes: Cut these into tiny pieces, then gently squeeze to release the seeds and excess juice
Onion: Just a couple of tablespoons, diced up adds alot of flavor
Hash Browns: Frozen, shredded hash browns work perfect, just defrost them before starting the recipe
Cheese: Parmesan is my choice, but a good melty cheese like Gruyere would taste amazing too
Vegetables: Just one zucchini and some asparagus, plus frozen peas too
Seasonings: Garlic powder, salt, lemon pepper and a little red pepper sauce for extra flavor
Italian Parsley: Because it looks and tastes good on EVERYTHING, right?
Olive Oil: A little drizzle on top right before baking is the key to extra deliciousness 🙂

Step By Step Instructions for this Recipe

Mix together the egg and potato mixture by cooking the onion in a nonstick saute pan with olive oil and salt
Crack the eggs in a separate bowl with a bit of water, then whisk them to a light and frothy state. Add the seasonings, too.
Add the cheese, hash browns, onions, peas and parsley to the bowl with the eggs and stir to combine
Cook the zucchini and asparagus quickly in the same pan that you used for the onions
Spray the inside of each muffin liner with non-stick cooking spray before assembling, otherwise they will stick!
Assemble by putting the egg/hash brown mixture inside each paper liner to 2/3 full.
Top with the veggies, cheese and parsley, plus a drizzle of olive oil
Bake for about 25 minutes and enjoy!

Fresh, seasonal vegetables are the star of this recipe, but feel free to add cooked, crumbled bacon, sausage or ham to change things up 🙂

Tips and Serving Ideas

Experiment and customize your toppings and cheeses if you’d like! Havarti or Gruyere would be good choices instead of Parmesan.
Add some small pieces of shaved ham, bacon or sausage for variation.
Serve these frittatas on big platter with a bowl of chunky fresh salsa, some cut fresh fruit and a platter of crispy bacon or chicken sausage, or both 🙂
Add a basket of warm muffins or pastries and you’ve got a good reason to invite people over for brunch.
You could also use paper cupcake liners here, just double them and place inside a muffin tin as you would a cupcake. BE SURE to spray the INSIDE of each liner with non-stick cooking spray before filling, though, or you’ll be sorry (cuz it’ll stick).
To remove seeds from a cherry tomato, cut them in half and place in a small bowl, then gently squeeze with your hands and the seeds will come right out.

More Recipes to Try:

Coconut Milk Rice Pudding with Rose Rhubarb

Strawberry Asparagus Salad with Lemon Vinaigrette

Roasted Spring Vegetables

Roasted Grape Hazelnut Breakfast Bowl

Waffles with Spiced Apples

If you’ve tried Spring Vegetable Frittatas or any recipe on Studio Delicious, I’d love to hear about it in the comments below!