Spring Frittata Recipe with Arugula and Fresh Herbs
This Spring frittata with Arugula and Fresh Herbs is a lovely way to celebrate the season!
Filled with fresh greens and herbs, this one-pan meal cooks on the stove-top and then finishes in the oven.
It’s easy to make and delicious for breakfast, brunch or dinner.
Frittata is a go-to recipe for me truly anytime of year because you can literally make them with a few key simple ingredients.
While I love my crustless quiche recipe (which is another baked egg dish), this frittata can be made much more quickly!
Whether for a weekend breakfast or brunch or an easy weeknight dinner, this is an egg recipe you can turn to anytime. And, a frittata is truly perfect for Easter Brunch or celebrating Mother’s Day at home.
why you’ll love this Spring frittata recipe
- It’s the perfect dish to serve for brunch!
- Meal prep this recipe for easy breakfasts all week long.
- You can enjoy a frittata any time of the day – breakfast, brunch, lunch or dinner.
ingredients needed to make this Spring frittata
Fresh greens & herbs: Use more crisp greens like arugula or even kale as they stand up to being cooked. Along with fresh herbs like parsley, chives or dill, the flavours will really shine.
Eggs: The main ingredient of a frittata! I like to use large eggs in this recipe
Milk & cheese: A combination of milk, ricotta and parmesan cheese gives the frittata a lovely, creamy texture.
Onions: diced yellow or white onion is sautéed in olive oil to start building flavour for this recipe.
Salt and pepper: Flavour, flavour, flavour!
how to make this Springtime frittata recipe
Step 1: Preheat the oven to 350F and place a 10 inch oven-safe skillet or cast iron skillet on the stovetop.
Step 2: Whisk eggs, milk, ricotta, salt and pepper and set aside.
Step 3: Prep other ingredients: dice onions, measure out herbs and arugula.
Step 4: Add 3 tbsp olive oil to pan and turn to medium heat. Once pan is hot add onions and cook for 5-7 minutes to soften.
Step 5: Stir in the arugula & herbs and stir to just wilt the greens, about 1-2 minutes.
Step 6: Pour egg mixture into the skillet, stir to incorporate the onions and greens in the pan and then leave to cook until the edges of the frittata just start to pull away from the side of the skillet, about 5-7 minutes.
Step 7: Top the frittata with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes. (When it’s done the middle of the frittata will spring back when pressed with a finger).
Step 8: Set aside to cool for a few minutes.
Step 9: Slice and top with microgreens or a sprinkle of fresh herbs and serve with a side of bread & butter if so desired.
expert tips
- Serve this delicious frittata with a side of baguette bread and an easy green salad for the perfect brunch.
- Meal prep this frittata and serve with a side of your favourite fruit for a quick weekday breakfast.
- This frittata would make a delicious brunch paired with Market Spring Vegetable Salad and Easy Herb Drop Biscuits or Sweet Potato and Cheddar Drop Biscuits! Or keep things simple and pair with fresh bread and butter.
common questions
Can I use another type of cheese to top this frittata?
I like to substitute the parmesan cheese with an equal amount of goat cheese if you want to switch things up!
What can I substitute arugula with?
A good substitute for arugula is baby spinach or even swiss chard.
Can I add other Spring vegetables to this recipe?
Yes! You can use 1/2-1 cup of chopped asparagus for example – I would saute the asparagus after the onions for a few minutes and then follow the rest of the recipe steps.
how to store this Spring frittata
- Make sure to let the frittata fully cool before storing in the fridge in an airtight container for up to 4-5 days.
- To freeze, let the frittata fully cool and then wrap each slice in one layer of plastic wrap or parchment paper and then a second layer of foil – two layers helps to prevent freezer burn. Store the wrapped frittata slices in a ziploc bag or airtight container in the freezer for up to three months.
- Let frozen frittata slices defrost in the fridge overnight before reheating.
- You can reheat frittata in the oven at 350F for 5 minutes or until warmed through. Alternatively you can warm in the microwave in 30 seconds increments until warmed through.
More egg recipes to love from the blog:
Healthy Crustless Veggie Breakfast Quiche Recipe
Swiss Chard, Goat Cheese & Leek Frittata
Shakshuka (Poached Eggs in Tomato Sauce)
Bacon, Mushroom & Spinach Quiche
Spring Frittata Recipe with Arugula and Fresh Herbs
Equipment
- 10 inch skillet
Ingredients
- 8 eggs
- 1/3 cup milk whole milk or 2% work best
- 3 tbsp extra virgin olive oil
- 1/2 cup ricotta cheese
- 1/2 tsp kosher or sea salt
- ground pepper
- 1/2 cup diced onions (about half small yellow or white onion)
- 2 cups packed arugula shredded kale would also work
- 1/4 cup chopped herbs (mix of 2 tbsp chopped parsley, 2 tbsp chopped chives or dill)
- 1/3 cup shredded parmesan cheese
- microgreens for garnish
Instructions
- Preheat the oven to 350F and place a 10 inch skillet on the stovetop.
- Whisk eggs, milk, ricotta, salt and pepper and set aside.
- Prep other ingredients: dice onions, measure out herbs and arugula.
- Add 3 tbsp olive oil to pan and turn to medium heat. Once pan is hot add onions and cook for 5-7 minutes to soften.
- Stir in the arugula & herbs to just wilt, stirring to just wilt the greens, about 1 minute.
- Pour the eggs & milk mixture into the pan, stir to incorporate the onions and greens in the pan and then leave to cook until the edges of the frittata just start to pull away from the pan, about 5-7 minutes.
- Top with parmesan cheese and then transfer to the oven and bake to set, about 15-18 minutes. (When it's done the middle of the frittata will spring back when presssed with a finger).
- Set aside to cool for a few minutes.
- Slice and top with microgreens and serve with a side of bread & butter if so desired.
Notes
- Make sure to let the frittata fully cool before storing in the fridge in an airtight container for up to 4-5 days.
- To freeze, let the frittata fully cool and then wrap each slice in one layer of plastic wrap or parchment paper and then a second layer of foil - two layers helps to prevent freezer burn. Store the wrapped frittata slices in a ziploc bag or airtight container in the freezer for up to three months. Let frozen frittata slices defrost in the fridge overnight.
- You can reheat frittata in the oven at 350F for 5 minutes or until warmed through. Alternatively you can warm in the microwave in 30 seconds increments until warmed through.
