Spring Vegetable Frittata
User Reviews
5
Spring Vegetable Frittata
Description
Spring Vegetable Frittata features a blend of fresh vegetables including leeks, thin asparagus pieces, peas, and baby spinach, all gently sauteed to preserve texture and flavor. Eggs mixed with yogurt add creaminess and help keep the frittata moist and tender. A dollop of tangy goat cheese melts into the top during baking, adding richness and a subtle tang. The frittata cooks on the stovetop briefly before baking, ensuring even cooking and a set center with a golden surface.
The frittata works well for breakfast or brunch but can also be served as a light lunch or dinner, accompanied by simple side salads or crusty bread. Adding fresh herbs like dill or parsley at the end brightens the flavors and presentation. The use of yogurt in the eggs adds moistness without heaviness, balancing the natural earthiness of the spring vegetables.
Cooking in an oven-safe skillet simplifies preparation and serving. You can remove a portion of sautéed vegetables before adding eggs to create a decorative layering effect. The frittata can be served warm or at room temperature, making it practical for gatherings or meal prep.
Ingredients
- 10 egg large
- ½ cup yogurt or dairy-free yogurt
- 2 tablespoons olive oil
- 1 leek white and light green parts chopped
- ½ pound asparagus trimmed and cut into 1/2-inch pieces, thin
- 1 cup peas frozen
- 1 cup (packed) baby spinach
- salt to taste
- black pepper to taste
- 4 ounces goat cheese or feta/other cheese
- dill optional garnish, fresh
- parsley optional garnish, fresh
Instructions
- 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.
Notes
- An oven-safe 10" skillet is recommended to cook and bake the frittata evenly.
- Removing some sautéed vegetables before adding eggs can improve appearance when serving.
- Fresh dill or parsley complements the frittata when used as a garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 164mg | 7% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3770IU | 75% |
| Vitamin C | 19mg | 21% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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