As the Spring-time weather warms up and the days get longer, it’s the perfect opportunity to incorporate more seasonal vegetables into your diet. This 4-serving recipe for a spring vegetable frittata – is a delicious and great way to use up some of the wonderful vegetables that are available during this time of year – so grab some of the last spring asparagus and give it a try! It’s a low-carb, high-protein dish that is perfect for breakfast, brunch, or even a light dinner.
- 8 large eggs
- 1/4 cup plain, unsweetened non-dairy milk of choice
- 1 tablespoon olive oil
- 1 bunch asparagus, tough ends removed and cut into bite-sized pieces
- 1 cup fresh or frozen peas
- 4 cups fresh spinach
- 4 spring onions, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 375°F.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until slightly tender.
- Add the spring onions and garlic to the skillet and sauté for another 1-2 minutes until fragrant.
- Add the peas and spinach to the skillet and stir until the spinach is wilted.
- Pour the egg mixture into the skillet and stir gently to distribute the vegetables evenly.
- Sprinkle the Parmesan cheese over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
- Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy!
This Spring vegetable frittata is an easy and delicious way to enjoy some of the best produce of the season. Next time you’re at the farmer’s market or grocery store, pick up some fresh spring veggies and give this recipe a try!