Spring Frittata
Celebrate the vibrant flavors of the season with this delightful Spring Frittata, a light and nutritious dish perfect for brunch, lunch, or a quick dinner fix. Featuring a medley of fresh spring vegetables like tender asparagus, baby spinach, and sweet cherry tomatoes, this frittata is elevated with a creamy egg base and a sprinkle of tangy Parmesan cheese. Aromatic garlic and green onions lend a savory depth, while a quick stovetop-to-oven cooking technique ensures a perfectly fluffy texture and golden finish. Easy to prepare in under 40 minutes, this colorful dish is served warm and sliced into wedges, making it a crowd-pleaser that's both elegant and comforting. Ideal for vegetarian meals and packed with seasonal produce, this recipe makes the most of springtime flavors!
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Recipe Information
Ingredients
- 8 pieces eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons olive oil
- 1 cups asparagus
- 1 cups baby spinach
- 0.5 cups green onions
- 2 cloves garlic
- 0.5 cups Parmesan cheese, grated
- 0.5 cups cherry tomatoes, halved
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined. Set aside.
Heat olive oil in an oven-safe skillet over medium heat.
Trim and cut the asparagus into 1-inch pieces. Mince the garlic and slice the green onions.
Add the asparagus to the skillet and sauté for 2-3 minutes until slightly tender.
Stir in the minced garlic and green onions and cook for 1 minute until fragrant.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Spread the sautéed vegetables evenly across the skillet. Pour the egg mixture over the vegetables, making sure the eggs evenly coat the skillet.
Sprinkle the grated Parmesan cheese evenly across the top.
Arrange the halved cherry tomatoes on top of the frittata, cut side up.
Cook on the stovetop for 2-3 minutes over medium-low heat, just until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and the center is set.
Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges.
Serve warm and enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.5 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
