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Spring Vegetable Frittata

Spring Vegetable Frittata: Light, Fluffy Goodness Awaiting You

This Spring Vegetable Frittata is a must-try dish, showcasing seasonal ingredients in a light and fluffy preparation, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata Base
  • 6 large Eggs Liquid egg whites can be a cholesterol-friendly alternative.
  • 0.5 cup Yogurt Consider dairy-free yogurt for a lactose-free option.
  • 2 tablespoons Olive Oil Avocado oil or butter are great substitutes.
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 1 Leek Green onions or shallots can step in beautifully.
  • 1 Thin Asparagus Broccoli or zucchini also work well.
  • 1 cup Frozen Peas Fresh peas are a wonderful seasonal swap.
  • 4 cups Baby Spinach Kale can be used as an alternative.
For the Cheese
  • 3 ounces Goat Cheese Feta or mozzarella make excellent alternatives.
Optional Garnish
  • to taste Fresh Dill
  • to taste Parsley

Equipment

  • 10-inch oven-safe skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat for about 2 minutes.
  3. Add the chopped leeks and sauté for 3-4 minutes until tender and translucent.
  4. Incorporate the thinly sliced asparagus and cook for an additional 1-2 minutes.
  5. Stir in the frozen peas and baby spinach, sauté until the spinach wilts, about 1-2 minutes.
  6. (Optional) Remove about one-third of the sautéed vegetables from the skillet and set aside.
  7. In a medium bowl, whisk together 6 large eggs, 1/2 cup of yogurt, salt, and pepper until well combined.
  8. Pour the egg mixture over the sautéed vegetables, gently stirring for 2-3 minutes.
  9. Sprinkle the reserved vegetables on top and dollop 3 ounces of crumbled goat cheese.
  10. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until set and golden brown.
  11. Once baked, cool for a few minutes and garnish with dill and parsley if desired.
  12. Slice into wedges and serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 10gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze individual slices for longer storage, enjoying within 3 months for best quality.

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