Over Easter weekend I made three different frittatas, one with potatoes and eggs and another with every vegetable you can think of, but this spring vegetable frittata is by far my favorite one of the moment!
Everything about it reminds me of spring, fresh shaved asparagus, tiny fresh peas and those cute baby zucchini. I also like to add in tomatoes and chopped green onion, delicate flavors that really pack a punch!
I always cook my frittatas in a nonstick oven safe skillet. My aunt taught me how to make frittatas, she never flipped them and neither do I, I tried it once and it wasn’t a pretty sight! The key is to let the eggs set in the skillet on the stovetop forming a slight crust on the bottom and then you finish it off under the broiler, but you can’t walk away, you have to keep opening the door and checking so as not to burn it!
I always flavor my eggs with grated parmesan or romano it gives a nice base for all of the other ingredients, and with the addition of Brie here it really takes it over the top!
By placing it under the broiler for a few minutes your frittata will become perfectly golden as well as puffy and fluffy and that’s exactly what you want!
While the frittata is still warm I like to dot it with additional brie cheese because it melts so fast and besides I love how it looks when it oozes out.
I served my frittata with fresh pea shoots tossed in a lemon and olive oil dressing with shaved parmesan. The perfect breakfast, brunch, lunch, or midnight snack!
- I used a 10" nonstick skillet
- 6 eggs
- ⅓ cup or more grated parmesan or romano cheese
- 2 tablespoons of water
- salt and pepper to taste
- olive oil to coat pan
- 4 asparagus shaved with a vegetable peeler
- 3 baby zucchini cut into rounds or the smallest zucchini you could find
- ¼ cup of fresh or defrosted peas
- 2 scallions, sliced
- 5 or 6 grape tomatoes cut in half
- 3 oz. of Brie cheese, rind removed
- parsley for garnish
- Beat your eggs in a bowl with the water, grated cheese, salt and pepper. Set aside.
- Heat skillet on medium high with a nice drizzle of olive oil and very quickly saute the zucchini, asparagus, tomatoes, peas and scallions. Leave half of the veggies in the pan, remove the other half.
- Pour in egg mixture and reduce heat to medium low and let the eggs set so it's not so runny, then place the rest of the veggies all around with half of the Brie.
- Make sure your broiler is on and place the whole oven safe skillet under it, this will not take long, a few seconds maybe a minute or so, keep checking, sometimes I turn the pan to make sure it is evenly cooked.
- When frittata is nice and golden remove and dot with the remaining Brie and garnish with parsley.
- You can eat this hot or at room temperature.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Maria, you always have such appealing looking dishes, I love that your instructions are so simple. Thanks
Thank you sweet Colleen!
We had this for supper last night and it was sooooo delicious! Great ingredient combo, Marie. You are a master at cooking. Another winner!
I made this today for my Mum! We loved it! The Brie was a wonderful touch. I added a touch of fresh herbs from my herb garden and I’m eyeing the leftovers for lunch! Thank you so much for the share. It was great. Happy Mothers Day.
This looks delicious, I am definitely adding Brie to my next frittata! I’m with you on not flipping, what a mess. I tried that once before I owned an oven safe nonstick pan. I usually just pour mine into a pie dish and bake in the oven- works great!
Three words, Marie: Yum, Yum and Yum! So great for spring!!! Love the photos too.
I do all of your vegetable recipes – all of them. And when you bring in Brie – I’m hooked. Yep – on my agenda for the week. If you could give me advance notice of what you are cooking – I could shop properly for the week! Gorgeous! (Coming to Chicago in August for a playwrighting conference – excited! While my focus is theatre – I know I’ll be sneaking away for Italian food.)
I never flip frittatas either Marie and place them under the broiler as well. The color is so beautiful after the broiling! Frittatas are just one of the best Italian specialities and your frittata just sings SPRING with the ingredients! I love the oozing brie too! Perfect!
Melted Brie is good!
I have been making a ton of frittatas lately, using leftover vegetables.
Can’t wait for my spring asparagus in a month or so, will make lots of goodies! xo
Love the looks of this – Primavera colors and freshness, indeed! Thanks for sharing this as an idea to enjoy the season’s bounty.
I always know I will find something wonderful when I come to visit you, Marie. I love fritatta but have to admit that mine never come out looking like that! Using brie is a delicious idea and the way you have added the veggies makes such a lovely presentation.
Marie…..this fritatta makes me believe that spring actually is here! What beautiful vegetables! This is a must for a light and delicious spring brunch!
Beautiful dish beautifully photographed! And tho’ Australia is heading into the cooler months of the year, this will certainly not stop me from making variations on the theme!
I love frittatas! Our favorite is made with leftover pasta/riccota combo, but I also love them made with asparagus and mushrooms. This is a perfect meal for my gluten sensitive family members, as there is no crust to worry about!
Oh my! I’ll have to make this tomorrow when I get my CSA veggie box. Definitely a perfect time to put together a fritatta…
Yes-yes-yes I am in fritatta heaven. And the brie takes it right over the top, or the moon, or wherever I am in fritatta heaven!! Hope you had a wonderful Easter, Marie. xo
My husband couldn’t cook at all, when we first got together. He’s turned into a pretty good grill master! The one thing he can cook for me is a frittata. He just loves them, and so do I. I think of them as crustless quiches. This one is particularly beautiful with all those spring colors. Love the idea of shaved asparagus.
So beautiful and tasty, too!
Oh Marie – I have a yen for a spring frittata just like yours now. Like Adri, I usually use parmesan cheese in my frittate, but brie is on my shopping list, along with all the spring veggies. Your photos are so beautiful, as always.
Marie, if this dish is any measure then Spring has surely sprung! It looks so bright and so appetizing. I have not gotten into Srping veggies, but this post has got me going.
I always flavor my eggs with Parm or Romano, my signature “cheesy eggs” (what a name!), but your addition of Brie is inspired. What a lovely and enticing hello to Spring. Complimenti!