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