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Spring Vegetable Frittata | Downshiftology

This spring vegetable frittata is a shocking, one-skillet meal loaded with spring’s most interesting greens, creamy goat cheese, and contemporary herbs. And sure, this may be loved as breakfast-for-dinner.

Frittata recipes are my favourite for a straightforward, but spectacular meal! This wholesome, veggie-heavy model places spring greens entrance and middle (good day leeks and asparagus), and has a sprinkle of contemporary herbs on prime. Frittatas are an effective way to make use of up in-season produce they usually’re as simple as cooking up the veggies, pouring in crushed eggs, and baking till completely fluffy.

When you memorize the essential frittata components, you may have enjoyable switching up the veggies for each season and each vacation. Working example, my smoked salmon frittata and kale and butternut squash frittata. They’re scrumptious, wholesome meals that may be loved for breakfast, brunch, lunch, and even dinner!

Ingredients for a spring vegetable frittata on a table.

What’s In This Spring Vegetable Frittata?

Along with your basic egg frittata elements, you’ll want a number of spring greens, some cheese, and herbs.

  • Eggs: Much like my different frittata recipes, you’ll want 10 giant eggs. So be sure to’ve bought loads available!
  • Yogurt: Any sort of yogurt will work, whether or not it’s dairy or dairy-free.
  • Olive Oil: Only a drizzle of oil to saute the veggies. You can additionally use avocado oil.
  • Asparagus: I like to recommend skinny asparagus (if yow will discover them) as they cook dinner sooner and are bite-sized. However thick asparagus work as effectively. Simply slice them in half earlier than chopping.
  • Leek: Seize an excellent sized leek with loads of white and light-weight inexperienced on it, that’s the usable portion.
  • Peas: Frozen inexperienced peas are tremendous simple to toss on this frittata. And also you gotta love how they dot the highest!
  • Spinach: Since we’re on a inexperienced theme, a big handful of child spinach works nice. However be happy to make use of kale or chard as effectively.
  • Cheese: I really like goat cheese in frittata recipes, however you can even use feta, or depart it off to maintain it dairy-free.
  • Herbs: Dill and parsley make for an additional contemporary and spring-y combo!

Discover the printable recipe with measurements beneath.

How To Make A Spring Vegetable Frittata

Good day simple peasy one-pan frittata! Simply observe these easy steps to whip up your frittata.

Sauté the veggies. Sauté the leek for 3-4 minutes. Then add the asparagus and cook dinner for 1-2 minutes extra. As soon as these are cooked, add the frozen peas, child spinach, salt and pepper, and sauté for an additional 1-2 minutes.

That is elective, however in the event you’d like a brilliant gorgeous, photogenic frittata take away 1/3 of the greens to a plate. You’ll then add this again on prime of the eggs later. I give recommendations on how to do that within the video beneath, so give {that a} watch!

Sauteeing vegetables for a spring vegetable frittata.

Make the egg combination. Whisk collectively the eggs, yogurt, salt, and pepper. Then pour the combination into the pan and let it cook dinner for 2-3 minutes.

Making egg mixture in a bowl for spring vegetable frittata

Bake to perfection. Sprinkle the extra cooked veggies on prime, dollop some goat cheese, and bake within the oven for 15-20 minutes. Then serve it up with a sprinkle of herbs for a contemporary, springtime vibe!

A slice of spring vegetable frittata on a plate

Methods To Serve Vegetable Frittata

Usually, I’ll simply eat this frittata as-is as a result of it’s that good. However if you wish to make it a heartier meal, right here’s a number of methods to do it.

Frittata Storage Choices

In the event you’re in want of a meal that’s fast to re-heat, you may all the time rely on frittatas. Right here’s a number of methods you may retailer them for meal prep.

  • For storing: Slice into particular person items and pack away into hermetic containers. It’s going to keep good within the fridge for as much as 5 days.
  • To freeze: Excellent news, frittatas freeze effectively in freezer-safe containers! You possibly can retailer them for as much as 3 months.
A skillet of spring vegetable frittata next to a plate with a fork.

Extra Breakfast Concepts with Eggs

If eggs are your go-to ingredient (like they’re for me), I’ve bought a complete listing of egg recipes that cowl breakfast, lunch, and dinner! However right here’s a number of favorites that make for the most effective breakfast concepts.

In the event you make this spring vegetable frittata, let me know the way it turned out! I’d love to listen to what you assume within the feedback beneath.

Spring vegetable frittata with leeks and asparagus.

Spring Vegetable Frittata

This spring vegetable frittata is a shocking, one-skillet breakfast recipe loaded with spring’s most interesting greens, together with asparagus, leek, peas, and spinach. Then, it is sprinkled with creamy goat cheese, and contemporary herbs!

  • Preheat the oven to 400F/200C. Warmth the oil in a 10-inch oven-safe skillet over medium warmth. Add the leek and saute for 3-4 minutes.

  • Then add the asparagus and saute one other 1-2 minutes.

  • Then add the frozen peas, child spinach, salt and pepper, and saute one other 1-2 minutes, or till the spinach is wilted. Take away 1/3 of the greens to a plate (elective, but it surely makes for a prettier frittata), and ensure the remaining half of greens is evenly unfold out.

  • In a big bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the greens within the pan. Prepare dinner on the range for 2-3 minutes.

  • Add the remaining greens on prime, then dollop with the goat cheese. Switch to the oven and cook dinner for 15-20 minutes, or till the eggs are set.

  • Garnish with further herbs earlier than serving.

  • I really like my 10″ Staub pan for frittata recipes. It goes from the stovetop to the oven to the desk! 

Energy: 190kcal, Carbohydrates: 7g, Protein: 13g, Fats: 12g, Saturated Fats: 5g, Trans Fats: 1g, Ldl cholesterol: 213mg, Sodium: 164mg, Potassium: 390mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3770IU, Vitamin C: 19mg, Calcium: 116mg, Iron: 3mg

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