Spring Vegetable Frittata
This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!
- 10 large eggs
- ½ cup yogurt or dairy-free yogurt
- 2 tablespoons olive oil
- 1 leek white and light green parts chopped
- ½ pound thin asparagus trimmed and cut into 1/2-inch pieces
- 1 cup frozen peas
- 1 cup (packed) baby spinach
- salt and pepper to taste
- 4 ounces goat cheese or feta/other cheese
- Optional garnish: fresh dill, and parsley
Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
Then add the asparagus and saute another 1-2 minutes.
Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
Garnish with additional herbs before serving.
- I love my 10" Staub pan for frittata recipes. It goes from the stovetop to the oven to the table!
Calories: 190kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 164mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 3mg