Healthy Easy Spring Veggie (Printable)

Vibrant protein-packed dish with fresh spring vegetables and herbs, ideal for breakfast or brunch.

# What you'll need:

→ Vegetables

01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup baby spinach, roughly chopped
03 - 1/2 cup cherry tomatoes, halved
04 - 1/2 cup zucchini, diced
05 - 1/4 cup red onion, finely chopped

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/4 cup milk or dairy-free alternative
08 - 1/3 cup crumbled feta cheese

→ Herbs & Seasoning

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional

→ Cooking

14 - 1 tablespoon olive oil

# How to make it:

01 - Preheat oven to 375°F.
02 - In a 10-inch oven-safe skillet, heat olive oil over medium heat.
03 - Add red onion and sauté for 2 minutes until softened.
04 - Add asparagus, zucchini, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until just tender.
05 - Stir in spinach and cherry tomatoes, and cook for 1 to 2 minutes until spinach wilts.
06 - In a medium bowl, whisk eggs, milk, salt, black pepper, and red pepper flakes until well combined.
07 - Pour egg mixture evenly over the vegetables in the skillet. Sprinkle feta cheese, parsley, and chives over the top.
08 - Cook on the stovetop for 2 to 3 minutes until the edges start to set.
09 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
10 - Let cool slightly, slice into wedges, and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • One skillet means you'll actually want to make this on a weeknight because cleanup is refreshingly simple.
  • It tastes like spring arrived on your plate, and tastes even better when you use whatever vegetables you have hiding in the crisper drawer.
  • Packed with protein from eggs and feta, so it keeps you satisfied through the afternoon without that heavy feeling.
02 -
  • Don't skip the stovetop cooking step, because it creates structure in the eggs so they don't stay raw in the middle while the edges overcook in the oven.
  • If your skillet isn't oven-safe, you can finish it under the broiler for two to three minutes, but watch it constantly because broilers vary wildly and burning happens in seconds.
03 -
  • If you find yourself with a slightly wet center after baking, don't panic, just pop it back in for another minute because carryover heat will finish the cooking as it cools.
  • Chopping your vegetables the night before saves morning time, but keep them separate and don't chop the herbs until you're ready to cook so they stay bright and fresh.
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