5 from 108 votes
Spring Vegetable Frittata
The Spring Vegetable Frittata combines leeks, asparagus, peas, and spinach with eggs and yogurt, baked to a fluffy, tender finish with creamy goat cheese. Sauteed vegetables layered with an egg mixture create a light yet satisfying texture. This dish highlights seasonal vegetables in a versatile frittata that can serve as a breakfast, brunch, or light dinner option.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
Calories:
190 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 190
% 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.