JUMP TO RECIPE

If I’m being honest, I’ve never been a good breakfast-eater. Don’t get me wrong, I love all breakfast foods, but I hate the idea of having to wake up early to make a large meal. Plus, whenever I have a large breakfast, like on vacation, I end up not wanting to do much afterward. I’ve been trying to eat more protein lately, and since it’s hard to wake up early before work to make scrambled or over-easy eggs, I’ve been making this spring frittata recipe on Sundays and eating it all week.

If you make this spring frittata recipe, which is basically a crustless quiche, on Friday evening, you will have one less thing to think about during the long holiday weekend. Hopefully, it will gear you up for the long holiday weekend ahead full of picnics, barbecues, pool time, and (hopefully) lots of sunshine. For me, Memorial Day has always been the heralding in of summertime, one picnic at a time. It meant that school was rapidly coming to an end, and, with that, it would finally be time to spend most of my days outside.

Nowadays, being outside, for me, means gardening, hanging out at our firepit, and hosting picnics in our backyard. Joe and I are finally getting the garden in order, we just built our first flowerbed(!) and we’re gearing up to paint our garage soon, so our days will very quickly be occupied by all things outdoors. So, as we head into the long holiday weekend, and into summer, I think it’s time to wave one final goodbye to spring.

Spring Frittata with Broccoli, Spinach, Peas, and Feta Recipe

Servings: 6-8
Total Time: 45 minutes

1 teaspoon olive oil
2 cups (72 g) broccoli, chopped (thawed if frozen)
3 cups (90 g) fresh baby spinach
9 large (50 g each) eggs
1/3 cup (80 ml) whole milk
2 scallions, whites, and pale green parts only, chopped
2 tablespoons chopped flat-leaf parsley
1/2 cup (75 g) frozen peas
3/4 cup (112 g) crumbled feta cheese
Kosher salt & black pepper

Preheat the oven to 350 F. Spray a 9-inch glass pie dish with olive oil spray; set aside.

Heat olive oil in a large skillet over medium heat. Add broccoli and spinach and cook, stirring often, until the spinach has begun to wilt and the broccoli has softened about 5 minutes.

Meanwhile, whisk the eggs, milk, scallions, parsley, and peas in a large bowl; mix in 1/2 cup of the feta. Season with salt and pepper.

Combine the vegetables with the egg mixture and stir until completely combined. Pour the egg mixture into the prepared pie dish, shaking the pan gently to evenly distribute the egg mixture.

Sprinkle the remaining feta over the eggs and transfer the dish to the oven. Bake until golden brown and the center is set, 30 to 35 minutes. Remove the dish from the oven while the middle is still slightly jiggly; it will continue to cook a little after it is pulled from the oven.


If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.

2 Comments

  1. Your fritata looks amazing! I wonder if you would like to try my invention in honor of Harry and Meghan’s wedding? A traditional British scone with a touch of color and lots of spirit – https://cookupastory.wordpress.com/2018/05/19/wedding-scones-for-harry-and-meghan/

    1. Hi Vinny, thanks for your comment. I’ll definitely check out your recipe!

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