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Spring Vegetable Frittata

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Few things embody spring quite like a fresh frittata!

Spring Vegetable Frittata

Perfect for brunches, a frittata is an Italian-inspired egg-based dish similar to an omelet or crustless quiche. While a frittata can be enhanced with any combination of meats, cheeses and veggies, the spring season offers an assortment of fresh produce that gives this dish undeniably delicious color and flavor.

Loaded with pancetta, spring onions, wild mushrooms, spinach, potatoes and asparagus, this dish looks and tastes complex and sophisticated, but could not be easier to make.

Spring Vegetable Frittata

Discover how quickly it comes together and try it for yourself while fresh spring produce is ripe.

Spring Vegetable Frittata

Spring Vegetable Frittata


  • 10 Heinen’s large cage free eggs
  • ½ cup Heinen’s heavy whipping cream
  • 1 cup Heinen’s grated 24-month aged Parmigiano Reggiano, divided
  • 2 Tbsp. Heinen’s olive oil
  • 2 oz. pancetta
  • ½ sweet onion, peeled and small diced
  • 1 packed cup wild portabella and shiitake mushrooms, sliced
  • 1 cup purple, red and yellow baby potatoes, quartered
  • 3 packed cups Heinen’s baby spinach
  • 1 cup asparagus, cut into 1-inch pieces
  • Salt and pepper, to taste
  • Chopped parsley, optional garnish


  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the eggs, whipping cream, ¾ cup Parmigiano Reggiano, salt and pepper until combined and smooth. Briefly set aside.
  3. In a large nonstick or cast iron skillet over medium heat, add the olive oil.
  4. Add the pancetta, onion, mushrooms and potatoes. Sauté for 6-8 minutes, or until lightly brown and tender.
  5. Mix in the spinach and asparagus and sauté for 1 more minute.
  6. Season everything with salt and pepper and mix. Pour in the egg mixture.
  7. Move the ingredients around to avoid clumping. Sprinkle the remaining ¼ cup of Parmigiano Reggiano over top, then bake at 375F° for 10-12 minutes, or just until firm.
  8. Garnish with parsley, if desired.

Spring Vegetable Frittata

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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