Spring Vegetable Frittata
This vibrant Spring Vegetable Frittata is a culinary delight, brimming with fresh seasonal veggies that create a colorful and flavorful dish perfect for brunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup asparagus, chopped
- 1 cup bell peppers (red and yellow), diced
- 2 cups fresh baby spinach
- 1 medium sweet onion, diced
- ½ cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and sauté until soft.
- Stir in chopped asparagus and bell peppers; cook until tender.
- Add spinach and cook until wilted; season with salt and pepper.
- In a bowl, whisk together the eggs and crumbled feta until combined.
- Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently.
- Bake for 20–25 minutes or until golden brown on top.
Notes
- Experiment with seasonal vegetables like zucchini or kale for variety.
- Fresh herbs such as basil or parsley can enhance flavor.
- Allow frittata to cool slightly before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice (121g)
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://svetb.com/spring-vegetable-frittata/