Spring Frittata

low effort, high-impact brunch for those chaotic, but very special mornings

This is the kind of brunch recipe you make when you want something that feels special, but is secretly very low effort. It’s packed with spring vegetables, lots of fresh herbs, and finished with creamy goat cheese and a fresh chili for a bit of heat.

It all comes together in a few quick steps, is incredibly forgiving (add any veg you want!), and is perfect for Easter morning, when things feel a bit chaotic but you still want to put something beautiful on the table.

Serve it alongside your favourite hot sauce or salsa, a big pot of coffee, and enjoy.

Watch the recipe video here!

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Spring Frittata

Serves 4–6

Ingredients
8 large eggs
1/3 cup heavy cream
1 tsp kosher salt
Freshly cracked black pepper
1 cup loosely packed grated cheddar + parmesan mix (about 80/20), divided
2 cups mini tri-colour potatoes (300g)
1.5 cups asparagus, trimmed (200g)
1 bunch green onions (about 5–6)
1 tbsp olive oil
1 tbsp butter
~1 cup loosely packed fresh herbs (dill, chives, parsley), chopped
Goat cheese (for finishing)
Red chili (Thai or similar), thinly sliced

Method

1. Preheat oven

Preheat oven to 375°F (190°C).

2. Mix the eggs

In a bowl, whisk together eggs, cream, 1 tsp kosher salt, and pepper. Stir in about 1/2 cup of the grated cheese. Set aside.

3. Cook the potatoes

Bring a pot of well-salted water to a boil and cook the potatoes whole for 8–10 minutes, until fork tender but not falling apart.

Drain and let them steam dry uncovered on the (turned off) stove for a few minutes to remove excess moisture, then cut in half.

4. Prep the vegetables

Cut asparagus into ~1-inch pieces, separating and reserving the spear tops.
Trim and halve the green onions, separating whites from greens.
Thinly slice the whites into rouds, and reserve the greens whole for topping.

5. Build the base

Heat a cast iron skillet over medium heat. Add olive oil and butter.

Add the potatoes cut-side down and cook undisturbed for 3–4 minutes, until golden brown.

Add the asparagus (except the reserved tips) and green onion whites. Season with salt and pepper and sauté for 1–2 minutes, until the asparagus is bright green and just tender.

Spread the vegetables into an even layer.

6. Assemble

Add half of the herbs to the egg mixture and gently stir.

Reduce heat to low and slowly pour the egg mixture over the vegetables. Gently shake the pan to distribute, but do not stir.

Arrange the reserved green onion tops (I laid mine vertical) and asparagus tips over the surface, then sprinkle over the remaining grated cheese.

Cook on the stovetop for 2–3 minutes, until the edges just begin to set and slightly pull away from the sides of the pan.

7. Bake + broil

Transfer to the oven and bake for 12–15 minutes (start checking at 12).

You’re looking for mostly set edges with a slight jiggle in the centre.

Switch to broil and cook for 1–2 minutes, watching closely, until the top is golden, bubbly, and slightly puffed.

8. Finish

Remove from the oven and let rest for 5 minutes.

Top with remaining fresh herbs, dollops of goat cheese, sliced red chili (to taste), a drizzle of good olive oil, and a pinch of flaky salt.

Serve alongside your favourite hot sauce or salsa.

Shopping List

⬜ Eggs
⬜ Heavy cream
⬜ Cheddar cheese
⬜ Parmesan cheese
⬜ Mini potatoes (tricolour if available)
⬜ Asparagus
⬜ Green onions
⬜ Fresh herbs (dill, parsley, chives)
⬜ Goat cheese
⬜ Red chili (Thai or similar)
⬜ Olive oil
⬜ Butter
⬜ Kosher salt
⬜ Flaky salt
⬜ Black pepper