Spring Vegetable Frittata (Crustless Quiche)

Looking for an awesome mothers day brunch idea? Look no further!

Tired of waiting in long brunch lines?! Look no further!

Looking for a delicious way to use some seasonal spring veggies?! Look no further!

Alright I’m done with those. The bottom line is – this dish is delish. Not to mention super easy to throw together and can be served hot OR cold! Who doesn’t love a brunch dish that can be made a day ahead?

This fluffy frittata packs a serious vegetable kick – using zucchini, asparagus, tomatoes and delicious fresh herbs. AKA all the spring superstars. Ok maybe not tomatoes but you’re just gonna let that one slide this time. Thanks I knew you’d understand.

I spiralized the zucchinis because of their high water content. I wanted the vegetables to be threaded throughout the dish as opposed to in big chunks. Also, due to super high water content cooking the zucchinis beforehand will help release any excess moisture so no one ends up with a soggy frittata. Sorry I just said big chunks. And soggy frittata. Again, thank you for understanding. Here’s a pretty photo to make up for it:


When using dairy and eggs in recipes (or just eating them), quality really counts. Studies have shown that non-organic eggs have little to no omega 3 fatty acids when compared to organic eggs. The animals are treated better and fed real food (as opposed to genetically modified corn). The same goes for buying grass-fed dairy which is a far richer source of nutrients than its conventionally farmed counterpart.

I hope you enjoy this dish! Please let me know what you think of it


  • 1 tbsp olive oil
  • 2 large or 4 small zucchini
  • 1 bunch asparagus
  • 12 cherry tomatoes
  • ¼ cup parsley, chopped
  • 12 pasture-raised eggs
  • ¾ cup organic greek yogurt
  • 1 ½ tsp salt
  • pepper
  • Chives, to garnish
  • OPTIONAL: ½ cup grated grass-fed gruyere cheese


  • Preheat oven to 350F. Begin by spiralizing the zucchini into long ribbons. Alternatively, use a vegetable peeler and slice lengthwise to form long flat noodle-like shapes.
  • Chop the asparagus into 1 inch long pieces about stopping about ¾ way down the stem. Chop the cherry tomatoes in half.
  • In a large pan, heat the olive oil over medium heat. Add the asparagus, cook for 2 minutes before adding the zucchini. Let cook for 5-8 minutes to release some of the excess water.
  • In a large bowl, crack the eggs, add the greek yogurt and season with the salt and pepper. Whisk everything together well, incorporating air into the mixture as you whisk. This will create a fluffier end result.
  • Grease a large baking dish with olive oil. First, add the zucchini and asperagus and spread into an even layer. Sprinkle the cherry tomatoes, parsley and cheese overtop. Pour the egg mixture over evenly. Bake in preheated oven for 30-35 minutes or until the middle is set.
  • Sprinkle chopped chives overtop, serve warm or cold.

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