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Baked Frittata Primavera for Easy Seasonal Eating

This colorful and delicious Baked Frittata Primavera is the perfect breakfast or brunch dish for any occasion. Fresh, light, and easy seasonal eating - our frittata is packed with Spring vegetables, fluffy eggs, and creamy, buttery Fontina cheese. It is easy to prepare and can be customized to fit any taste preference. For a wholesome and satisfying meal, serve on a bed of spring greens with crusty bread or fresh fruit.

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Frittata - An Easy Dish from Rustic to Elegant

Baked Frittata Primavera is an easy, versatile, and satisfying dish perfect for Spring - Let Your tastebuds be the judge!

Today, we welcome easy seasonal eating, Spring, and herby egg-baked goodness with our baked frittata primavera recipe. This easy dish is a colorful, flavorful twist on the classic frittata. We are loading it with fresh spring vegetables like asparagus, slightly spicy romano pepper, red onion, mushroom, and spinach, then topping it with fresh-cut chives. The cheesy egg base is baked to perfection and served warm or at room temperature, making it an ideal dish for your next breakfast or brunch gathering. With its vibrant colors and bold flavor profile, our baked frittata primavera features light and fluffy eggs perfectly baked to golden goodness and guaranteed to impress. So, let’s get cracking!

ABOUT THIS RECIPE (per serving)

Gluten FreeNut FreeVegetarianKetoHealthy ChoicesSoy FreePescetarian
Servings:  2
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :15 minutes
Cook Time :20 minutes
Total Time :35 minutes
Course : Breakfast, Buffet, Dinner, Lunch, Main Dish, Picnics, Potluck
Cuisine : American, Italian, Mediterranean
Diet : Gluten Free, Vegan, Vegetarian
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 323
Fat 25
Carbohydrates 9
Protein 17

Is Frittata the Same as Quiché?

While a frittata and quiché are both made with eggs, a frittata is an Italian dish that is partially cooked in a skillet on the cooktop and then finished in the oven. It also has a lower egg-to-dairy ratio making it closer to an open-faced omelet than a pie. And while you can include the egg yolk in the frittata as we’ve done, you could leave out the yolk and use the egg whites only.

Get ready for Spring deliciousness with this easy seasonal dish! Our Baked Frittata Primavera highlights fresh spring veggies and protein, perfect for a quick and healthy meal. #seasonaleating #frittata #primavera #healthyfood #recipe #GlutenFree #GfreeDeliciously @GfreeDelicious

Quiche, conversely, is a dish of French origin made with a larger egg-to-dairy ratio creating an egg custard. The custard bakes into a creamier texture due to more dairy and is cooked in a crust entirely in the oven.

Both can be made with vegetables, herbs, and a bit of cheese and enjoyed for breakfast, brunch, supper, or anytime in between.

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How to Make Frittata

The basic recipe for a frittata is relatively simple. It requires eggs, cheese, and a variety of herbs, vegetables, or meats. First, you’ll lightly cook the vegetables in a skillet until tender. Next, beat the eggs with cream, herbs, or spices, then pour the mixture over the vegetables or other ingredients in a baking dish. Finally, pop it in the oven for about 20 minutes to bake – the result is a fluffy, golden-brown dish that’s both savory and satisfying.

Frittata - A Classic Dish Perfect for Springtime!

No matter its origin, frittata has become classic cuisine and a dish many people eat. With its fresh ingredients, it’s perfect for Springtime. It’s easy to make, and the flavor combinations are endless. Whether you prefer a simple baked frittata with just eggs and cheese or a more complex one filled with vegetables and meats, it’s sure to be a crowd-pleaser. So next time you’re looking for a tasty and nutritious meal, why not try a frittata?

Whether you’re new to gluten-free cooking at home or have been at it for years, I hope this post for making this baked frittata primavera inspires you to experiment with the spring veggies you have on hand to make a fabulously delicious frittata.

Thanks for stopping by. Have a happy time cooking!

XXO

Kymberley

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Baked Frittata Primavera for Easy Seasonal Eating

Today, we welcome easy seasonal eating, Spring, and herby egg-baked goodness with our baked frittata primavera recipe. This easy dish is a colorful, flavorful twist on the classic frittata. We are loading it with fresh spring vegetables like asparagus, slightly spicy romano pepper, red onion, mushroom, and spinach, then topping it with fresh-cut chives.
Kymberley @GfreeDeliciously
5 from 1 vote
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Buffet, Dinner, Lunch, Main Dish, Picnics, Potluck
Cuisine American, Italian, Mediterranean
Servings 2
Calories 323 kcal

EQUIPMENT

  • 1 Medium-size skillet
  • Two 8 to 10-ounce Oven-proof Ramekins or a small Baking Dish
  • Utensils (cutting board, chefs knife, measuring cups and spoons, whisk, heat-proof or wooden spatula)

INGREDIENTS
 
 

  • 3 spears Asparagus cut into 1" pieces
  • ½ Romano pepper sliced into thin strips (or substitute Red Bell Pepper) [1]
  • ½ Red Onion sliced thin
  • 4 Baby Bella Mushrooms sliced thin (or substitute Button Mushrooms) [2]
  • 1 tablespoon Olive Oil
  • Sea Salt and Black Pepper divided
  • 2 large handfuls of fresh Spinach
  • 3 large Eggs
  • 2 tablespoons heavy Cream [3]
  • 1 tablespoon fresh Chive chopped [4]
  • 1 tablespoon fresh Tarragon chopped [4]
  • ¼ cup Fontina cheese grated
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INSTRUCTIONS
 

  • Preheat the oven to 400°F, and spray oven-proof 8 to 10-ounce ramekins with coconut or olive oil.
  • Add 1 tablespoon Olive Oil, 3 spears Asparagus, 1/2 Red Onion, 1/2 Romano pepper, and 4 Baby Bella Mushrooms to a skillet and toss with a pinch of Sea Salt and Black Pepper. Cook over medium-low heat for about ten minutes, tossing halfway through. When the mushrooms begin to brown, add the 2 large handfuls of fresh Spinach and toss to combine, cooking for about one minute more until the spinach wilts.
  • Meanwhile, beat the 3 large Eggs with 2 tablespoons heavy Cream, 1 tablespoon fresh Chive, 1 tablespoon fresh Tarragon, and a dash of salt and pepper.
  • Once the spinach wilts, divide the vegetable mixture among the ramekins. If steaming, let it cool slightly, then pour about half of the egg mixture into each ramekin over the top allowing the mixture to fill in the gaps. Next, sprinkle the 1/4 cup Fontina cheese over the top, splitting the amount between each ramekin. Pop in the oven and cook for about 17-20 minutes until the top becomes golden and the frittata is puffed up but still slightly shaky in the middle.
  • Remove from the oven. Loosen any stuck-on edges of cheese or bits of crispy egg by running a table knife around the edges before serving. This dish can be served immediately while hot or at room temperature.
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YOUR OWN NOTES

KITCHEN NOTES

Footnotes:
[1] Romano peppers are longer and thinner, with a slightly spicier flavor than common red bell peppers. Red bell pepper is a good substitute if you can't find Romanos.
[2] Baby Bella mushrooms are also known as cremini mushrooms. But while they are the same variety as white button mushrooms, harvesting is not done until they mature. Because the growing time is longer, the flavor has more time to develop, giving them a more profound, earthier flavor. This subtle but earthy flavor is especially noticeable when cooked, adding more of a bold, robust taste to the dish.
[3] To make this recipe dairy-free, we recommend following these steps (Yield about 1 cup (+/-) of heavy cream substitute):
  1. Add ½ cup raw cashews to a bowl. Cover with boiling water until the cashews are submerged. Leave them to soak for 15 minutes. Then drain and rinse them.
  2. Add the drained cashews to a blender with ¾ cup of unsweetened almond milk, pulse, and blend until smooth.
  3. Your heavy cream substitute is ready for use!
[4] May substitute one teaspoon of dried herb for each tablespoon of fresh herbs.
Enjoy this herby frittata for breakfast, brunch, supper, or anytime between. For plating in elegant style, arrange individual servings on a plate alongside fresh spring greens and a drizzle of Lemon Poppyseed Dressing. Finish by adding an extra pop of color by sprinkling the top of the frittata with more chives before serving.

Nutrition

Calories: 323kcalCarbohydrates: 9gProtein: 17gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 315mgSodium: 250mgPotassium: 529mgFiber: 2gSugar: 4gVitamin A: 2026IUVitamin C: 43mgVitamin D: 2µgCalcium: 201mgIron: 3mg
Keyword asparagus, bell pepper, cheese, chives, cream, eggs, fontina cheese, frittata, mushrooms, spinach, vegetables, veggies

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Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

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