Spring Vegetable Frittata
An easy, protein-packed dinner or breakfast
Servings: 4 servings
Calories: 272kcal
Ingredients
- 6 large eggs lightly beaten
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ pound thin asparagus tough ends snapped off and trimmed into 2-inch pieces
- 2-3 baby potatoes skin scrubbed and cut into ¾-inch cubes
- 1 medium leek light green part only, cut into thin round slices
- 2 tablespoons olive oil
- 3 ounces goat cheese
Instructions
- Preheat oven to 350° F and spray an ovenproof sauté pan well, or use a non-stick ovenproof pan.
- Add salt and pepper to beaten eggs and set aside.
- Combine asparagus and potatoes in a microwaveable bowl. Add 1 tablespoon water, cover with plastic wrap, and microwave for 1-2 minutes until vegetables are just tender crisp.
- Heat 2 tablespoons oil in the prepared sauté pan, and sauté leeks until tender and just starting to turn golden, about 3-5 minutes.
- Add asparagus and potatoes to the leeks and sauté for another 2-3 minutes.
- Spread all vegetables in an even layer over the bottom of the pan. Dot vegetables with goat cheese.
- Pour eggs over vegetables and cheese and cook for about 5 minutes, or until bottom sets and the frittata starts to firm up.
- Place the pan in the oven for an additional 10-12 minutes to finish cooking through.
- Let cool for 5 minutes before slicing.
Notes
Wrap any leftovers in foil and enjoy them for a quick breakfast.
Nutrition
Calories: 272kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 287mg | Sodium: 454mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1424IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 4mg