There’s something so gratifying about making the most of what’s already in your kitchen. A spring vegetable frittata is one of my favorite ways to do just that. Flexible, flavorful, and full of seasonal greens, this healthy egg-based dish is perfect for brunch, lunch, or even a comforting breakfast-for-dinner night.
During spring, I love highlighting bright, nourishing greens—kale, leeks, and broccoli all shine in this savory frittata. These ingredients aren’t just seasonal and flavorful—they’re packed with fiber, antioxidants, and essential nutrients to support wellness as we shift into a new season.
Health Benefits of the Ingredients in this Spring Vegetable Frittata
Eggs are a staple in our home, and lately, with rising prices and increased demand, I’m even more intentional about making them stretch in recipes that provide balanced nutrition.
The ingredients in this healthy frittata recipe deliver exactly that:
- Protein from eggs to keep you full
- Eggs also contain lutein, which is great for eye health, and choline to support a healthy brain
- Eggs are a great source of folate, supporting neural development in pregnancy
- Fiber-rich vegetables like broccoli and leeks to support digestion and gut health
- Broccoli contains sulforaphane, an antioxidant with anti-inflammatory and anti-cancer properties. Read more about sulforaphane here – for a bonus, top your frittata with homegrown seed sprouts!
- Healthy fats from avocado support healthy hair, skin, and nails
A tip from the Elmsgrove Lane kitchen: Top your frittata with microgreens or homegrown sprouts for an added nutrient boost and a pretty presentation.
How to Make a Spring Vegetable Frittata
Ingredients:
- 10 eggs
- 1 avocado, sliced
- 1 leek, sliced and cut into half moons
- 1 crown of broccoli, finely chopped into pieces
- 1 cup of kale, packed
- 2 tbsp. olive oil
- 1 tbsp. Oregano
- Salt and pepper
Directions:
- Preheat oven to 350°F.
- In a mixing bowl, whisk eggs. Set aside.
- Sauté the leeks in olive oil until soft, then add broccoli and kale. Cook until just tender.
- Add vegetables to a greased oven-safe skillet or baking dish. Pour egg mixture over the top.
- Bake for 20–25 minutes until set and lightly golden.
- Serve with sliced avocado and herbs, as desired.
When to Serve This Frittata
- Weekend brunch with friends
- Quick weekday lunch with a side of greens
- Breakfast-for-dinner (a nostalgic favorite from my own Elmsgrove Lane childhood)
- Make-ahead meal prep for busy weeks
This spring vegetable frittata has become a staple in our seasonal kitchen—and I hope it becomes one in yours too.
PrintSpring Vegetable Frittata with Kale, Leeks & Broccoli
Fritattas are a great way to use produce you have on hand, and they are a fantastic way to highlight in-season vegetables. The veggies in this recipe can be easily swapped out with anything growing in your garden or found at your local farmer’s market.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 1 fritatta
Ingredients
- 10 eggs
- 1 avocado, sliced
- 1 leek, sliced and cut into half moons
- 1 crown of broccoli, finely chopped into pieces
- 1 cup of kale, packed
- 2 tbsp. olive oil
- 1 tbsp. Oregano
- Salt and pepper
Instructions
Pre-heat oven to 350 degrees and prepare a baking dish with olive oil. Set aside.
Crack and beat eggs in a large bowl. Set aside.
Add oil to a cast iron pan and sauté the leek, broccoli, and kale on medium heat, for 3-5 minutes or until tender and lightly browned. Add oregano and salt and pepper to taste.
Add the sautéed veggies to the prepared baking dish. Pour over the beaten eggs. Bake for 20-25 minutes or until the top of the frittata is lightly browned.
Serve with 1/4 avocado. Enjoy!
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