Spring Vegetable Frittata
Serves
6
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
2 tbsp olive oil
1 leek, white and light green parts, chopped
8 oz (225 g) asparagus, trimmed, cut into ½ inch pieces
5.6 oz (160 g) frozen peas
1 oz (30 g) baby spinach
salt & pepper, to taste
10 large eggs
4.9 oz (140 g) Greek yogurt
4 oz (115 g) feta cheese
Nutrition
(Per Serving)
Calories
269
Fats
17 g
Protein
18 g
Carbs
10 g
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a 10 in (25 cm) oven-safe skillet. Sauté leek for 3 to 4 minutes. Then add asparagus and cook for 1 to 2 minutes. Add peas, spinach, salt, and pepper. Sauté for 1 to 2 minutes until the spinach wilts.
- Set aside a third of the vegetables. Spread the rest in skillet. Whisk eggs, yogurt, salt, and pepper. Pour mixture over vegetables in skillet. Cook on stove for 2 to 3 minutes.
- Sprinkle reserved vegetables and feta over eggs. Bake 15 to 20 minutes until set.
- Garnish with dill and parsley. Serve hot.