Spring Vegetable Frittata

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This spring vegetable frittata is great, not only because it’s a healthy dish of vegetables and protein, but because it doesn’t need much of any one item.  It’s a great way to use up that partial bunch of asparagus or half tub of mushrooms left over from earlier in the week as I did here.  Asparagus and mushrooms are great in the spring, but as we move through the seasons, flip out what ever is leftover in your fridge.

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Spring Vegetable Frittata

Another frittata! This time, celebrating some of my favorite spring vegetables!

Course Main Course

Cuisine American

Keyword Gluten Free, Nut Free, WW Friendly

Total Time 40 minutes

Servings 4

Calories 210kcal

Equipment

• Oven safe skillet or casserole dish

Ingredients

• 4 oz asparagus cut into bite sized pieces
• 4 oz cremini mushrooms sliced
• 1/2 onion small, diced
• 1/2 tsp salt divided
• 1/2 tsp black pepper divided
• 2 tsp butter or ghee
• 8 eggs
• 1/4 cup Feta crumbled

Instructions

• Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.
• Sauté mushrooms and onion in 2 tsp. hot oil in a large nonstick ovenproof or cast-iron skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.
• Melt ghee in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables.
• Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.

Notes

This recipe is 8 Green, 4 Blue/Purple WW Points

Jump to nutritional information

Welcome spring!  April showers are falling, preparing the ground for the May flowers, which are already starting to pop up in my yard!  And now, the farmers markets are starting to build as early crops are coming in.  This spring vegetable frittata is a great way to welcome the season into your kitchen.  I love the combination of asparagus and mushrooms in almost any form.  Add a little onion, maybe top off with a little feta, and this dish is hard to resist!

Add the remaining teaspoon of. oil to the skillet. Once the oil has warmed, add the asparagus.  Sauté asparagus two to three minutes or until tender.  Sprinkle with the salt and pepper, then remove the asparagus from the skillet. Remove the cooked asparagus from the skillet and set aside with onion and mushrooms.  Once again, wipe skillet clean.

Melt ghee in skillet over medium heat. While melting, whisk together eggs and remaining salt and pepper. Gently pour the egg mixture into the. As eggs start to cook, gently lift edges of egg with a spatula and tilt pan so uncooked portion flows underneath.  Cook the eggs until almost, but not completely, set, about two or three minutes. 

Stir together your onions, mushrooms, and asparagus, and pour vegetable mix over eggs.  If you want to use cheese, sprinkle it now aver the top of your vegetables.  Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.

Are you a fan of eggs?  If you like eggs and liked the Spring Vegetable Frittata, then you should give our Mexican Frittata a try too!

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