Since moving into the new house, I’ve discovered a new favorite time of day for entertaining: weekday lunch! There’s nothing more rejuvenating than hitting the pause button on the day’s to-do list to spend an hour by the pool catching up with a girlfriend, eating great food and sipping a bit of wine. Last week, my friend Erika & I had just such an afternoon, although our lunch “hour” turned into four. This spring vegetable frittata was the perfect light-yet-satisfying meal, served simply with an arugula-tomato salad. Keep reading for the recipe

Erika arrived toting a bottle of crisp rosé, big bunch of gorgeous purple tulips and a fresh pineapple (for hospitality.) She officially gets my vote for best guest ever!

Spring Vegetable Frittata

*I love frittatas because you can throw in whatever veggies, herbs & cheese you happen to have in your fridge!

  • 3 large eggs
  • 3 egg whites
  • 2 tbsp milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup brie cheese, cut into tiny pieces (feel free to use mozzarella or another favorite cheese)
  • 1 1/2 tablespoons unsalted butter
  • 1 small zucchini, sliced thin
  • 1/3 cup frozen peas, thawed
  • 1 cup fresh spinach, chopped
  • 1/4 cup minced green onions (green tops only)
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped green onions, for garnish

Preheat the broiler and place the top rack 4 to 5 inches from the broiler element. In a large bowl, whisk together the eggs, whites, milk, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy. Set aside.

In a 9-inch nonstick ovenproof skillet, melt the butter over medium-high heat. Add the zucchini and cook, stirring, until soft and lightly browned, 2 to 3 minutes. Add the peas and green onions and cook, stirring occasionally, for 2 minutes. Add the garlic, spinach, thyme, 1/4 teaspoon of the salt, and pinch of the pepper and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Stir in 1 tablespoon of parsley and with the pan over medium heat, pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.

Remove from the heat and sprinkle the cheese evenly over the top. Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.

Remove from the oven and carefully slide the frittata out onto a serving platter or cutting board. Garnish with the remaining 1 tablespoon parsley and the chopped green onions. Slice, and serve immediately.

*serves 2 or 3

  1. 1
    Forever Lovely | May 10, 2011 at 9:29 am

    Yum that sounds delicious! I think I would probably just spend the rest of the day out by the pool after a lovely, relaxing lunch like that!

    -Forever Lovely

  2. 2
    Erika | May 10, 2011 at 9:35 am


  3. 3
    Kate {domestikatedlife} | May 10, 2011 at 11:24 am

    That looks SO delicious!

  4. 4
    Camille Styles | May 10, 2011 at 1:34 pm

    @ForeverLovely – that’s EXACTLY what we did! I had so much work to do that afternoon, but it was totally worth it to stretch out the afternoon catching up with a great friend. Life’s too short, right? 😉

  5. 5
    Ann | May 10, 2011 at 4:42 pm

    The Frittata loks delicious. I’ll be making it today.

  6. 6
    anne | May 10, 2011 at 11:02 pm

    perfect! sun & wine drenched lunches with a favorite pal…the best :).

  7. 7
    patty | March 15, 2012 at 9:08 am

    Loved it!

  8. 8
    Mandy | March 24, 2012 at 12:07 pm

    Hi. This looks amazing…am planning on adding the frittata and salad to my Easter menu this year. I am wondering if you think it would be feasible to make the frittata for 8 people easily or if you could recommend another similar (fresh veg egg dish) to make for this many guests. Thank you…love your blog.

    • Camille Styles | March 24, 2012 at 3:52 pm

      Absolutely! Just use a big skillet and increase the amount of eggs and veggies – it’s pretty foolproof!

    • Petrina | April 20, 2013 at 8:52 am

      Why not make two or three separate frittatas, or better still, make each one with a different vegetable, such as broccoli, asparagus, mushroom, carmalized onions, artichokes or whatever vegetable fratta use choose. It not only makes enough for 8 people, but it also gives them a variety.

      • lindasivilich | April 4, 2015 at 9:53 am

        How about making a quiche lorraine for those who might be missing the bacon.

  9. 9
    Kate | February 4, 2014 at 10:45 pm

    What do you think about making the night before and slicing and reheating the next day for a baptism?

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