Herbed Vegetable Spring Brunch
Highlighted under: Sweet Baking
I'm not the biggest fan of breakfast dishes that take forever to make, but I’m really happy with how this one turned out. It costs about $10 for all the ingredients, and it’s colorful and fresh, which is just what I need for spring. The combination of herbs and vegetables makes it so light and satisfying, which is a welcome change from heavier brunch options. Plus, it’s a great way to use up any veggies lurking in the fridge. Honestly, you can't go wrong with this one.
One weekend, I realized I had a bunch of vegetables that needed to be used up, so I threw this dish together almost as a challenge. The trick is really in the herbs, which I used liberally to brighten everything up. From fresh basil to chives, I mixed and matched what I had on hand.
I discovered that sautéing the vegetables first really locks in their flavors, and then finishing with a quick bake ties everything together. Next time, I think I might add some cheese for an extra layer of goodness, though it wasn't missed at all.
What I Love About This
- It's colorful and looks great on the table
- Uses up leftovers from the fridge
- You can customize it with different veggies
What to Know Before Making Herbed Vegetable Spring Brunch
This Herbed Vegetable Spring Brunch is quiet its forgiving. If you don’t have all the veggies listed, feel free to mix things up. Carrots, asparagus, or even broccoli can work great; just make sure to chop them small enough to cook through in the time allotted. I find that mixing in different herbs gives it a fresh twist too, so feel free to experiment.
Cooking time can vary a bit depending on your oven. You want to watch for the eggs to puff up and the edges to start pulling away from the skillet. I like using a cast-iron skillet for this because it retains heat really well, but if you use something non-stick, just be sure to choose a size that fits the recipe. Honestly, if you don’t have one, any oven-safe pan can do the trick!
Ingredients
Ingredients
Here’s what you’ll need:
Fresh Ingredients
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color you like)
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 3 cups baby spinach
- 1/4 cup fresh basil, chopped
- 1/4 cup chives, chopped
For the Egg Mixture
- 6 large eggs
- 3/4 cup milk
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese (optional)
Feel free to mix up the vegetables based on what you have!
Instructions
Steps
Here's how to make this delicious brunch:
Sauté the Vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini, bell pepper, and red onion, then sauté for about 5-7 minutes until they’re tender. If you add too much at once, it might steam instead of sauté, so keep an eye on it.
Mix in Spinach and Herbs
Toss in the cherry tomatoes and spinach, followed by the basil and chives. Cook for another 2-3 minutes until the spinach wilts. You want everything to be mixed well, and it should start smelling really good.
Prepare the Egg Mixture
In a mixing bowl, whisk the eggs and milk with the salt and pepper. If you're using cheese, stir it in here. I usually eyeball the salt, but you don’t want it too salty, especially with the cheese.
Combine and Bake
Pour the egg mixture over the sautéed veggies in the skillet. Give it a gentle stir to distribute everything, then transfer the skillet to a preheated oven at 375°F. Bake for about 20 minutes, or until the eggs are set. You'll know it's ready when the edges pull away from the pan.
Serve and Enjoy
Let it cool for a few minutes before slicing. Serve it warm as is, or with some toast on the side for a fuller meal. Honestly, it’s just as good cold if you have leftovers.
Enjoy with your favorite hot beverage!
Pro Tips
- Feel free to use any veggies that you have on hand, like broccoli or asparagus.
- If you're in a rush, you can skip the baking step and just serve it right from the stove.
- Leftovers keep well in the fridge for about 3 days – great for quick breakfasts.
Troubleshooting
Sometimes the egg mixture may seem a bit too runny when you first pour it over the veggies. If that happens, just give it a little stir to mix it in nicely without disturbing the veggies too much. If, after baking, you see it's still a bit too soft in the center, you can put it back in the oven for an extra few minutes. Keep an eye on it to avoid overcooking.
Another thing to watch out for is sticking. If your veggies seem to want to cling to the pan too much, you might not have added enough oil or used a non-stick skillet. A little bit of oil brushed on the pan can make a big difference here.
Herbed Vegetable Spring Brunch Variations Worth Trying
If you're looking to change things up, you can add in some cooked bacon or sausage for extra heartiness. Just remember to adjust cooking times accordingly, as you'll need to ensure the meat is fully cooked before mixing it into the egg and veggie mixture.
For a Mexican twist, consider adding some diced jalapeños and swapping the basil for cilantro. Top it with a sprinkle of queso fresco after baking, and you've got a whole new flavor profile to enjoy! I’ve done this on lazy Saturday mornings, and it becomes a whole party on a plate.
You might also try adding different cheeses like feta or goat cheese, which bring a nice tanginess to the dish. If you want a dairy-free option, nutritional yeast sprinkled in the egg mixture adds a cheesy, savory note without the dairy.
Questions About Recipes
→ Can I make this vegetarian?
Absolutely! It's already vegetarian as is, but you can add more veggie variety if you'd like.
→ Is it okay to use frozen vegetables?
You can, but I wouldn't recommend it for this dish. Fresh veggies give a better texture and taste, but if that’s all you have, they’ll work in a pinch.
→ How do I know when it's done?
Look for the eggs to be fully set. If you shake the pan lightly and the mixture doesn’t jiggle, you’re all set. It shouldn't be runny.
Herbed Vegetable Spring Brunch
Created by: The Chefleoskitchen Team
Recipe Type: Sweet Baking
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
Fresh Ingredients
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color you like)
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 3 cups baby spinach
- 1/4 cup fresh basil, chopped
- 1/4 cup chives, chopped
For the Egg Mixture
- 6 large eggs
- 3/4 cup milk
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese (optional)
How-To Steps
In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini, bell pepper, and red onion, then sauté for about 5-7 minutes until they’re tender. If you add too much at once, it might steam instead of sauté, so keep an eye on it.
Toss in the cherry tomatoes and spinach, followed by the basil and chives. Cook for another 2-3 minutes until the spinach wilts. You want everything to be mixed well, and it should start smelling really good.
In a mixing bowl, whisk the eggs and milk with the salt and pepper. If you're using cheese, stir it in here. I usually eyeball the salt, but you don’t want it too salty, especially with the cheese.
Pour the egg mixture over the sautéed veggies in the skillet. Give it a gentle stir to distribute everything, then transfer the skillet to a preheated oven at 375°F. Bake for about 20 minutes, or until the eggs are set. You'll know it's ready when the edges pull away from the pan.
Let it cool for a few minutes before slicing. Serve it warm as is, or with some toast on the side for a fuller meal. Honestly, it’s just as good cold if you have leftovers.
Extra Tips
- Feel free to use any veggies that you have on hand, like broccoli or asparagus.
- If you're in a rush, you can skip the baking step and just serve it right from the stove.
- Leftovers keep well in the fridge for about 3 days – great for quick breakfasts.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 248
- Total Fat (g): 14.2
- Saturated Fat (g): 5.7
- Cholesterol (mg): 350
- Sodium (mg): 377
- Total Carbohydrates (g): 11.1
- Dietary Fiber (g): 2.4
- Sugars (g): 2.8
- Protein (g): 18.3