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Spring Vegetable Frittata|Craving Something Healthy

Spring Vegetable Frittata

Servings 4 servings
Author Craving Something Healthy


  • 6 large eggs lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound thin asparagus tough ends snapped off and trimmed into 2-inch pieces
  • 2-3 baby potatoes skin scrubbed and cut into 3/4-inch cubes
  • 1 medium leek light green part only, cut into thin round slices
  • 2 tablespoons canola oil
  • 3 ounces goat cheese


  • Preheat oven to 350 degrees, 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 5-8 minutes, or until bottom sets and frittata starts to firm up.
  • Place pan in the oven for an additional 3-5 minutes to finish cooking through.
  • Let cool for 5 minutes before slicing.