Spring Vegetable Asparagus Frittata – Healthy
A vibrant, healthy frittata packed with asparagus, mixed vegetables, and eggs. Perfect for breakfast, brunch, or a light dinner, offering a balance of fluffy texture and fresh spring flavors.
Ingredients
- 6 eggs
- 1 cup asparagus, chopped
- 1/2 cup mixed vegetables (bell peppers, spinach, or similar)
- 1/4 cup cheese (feta or shredded cheese)
- 1 tablespoon oil (olive or avocado)
Instructions
- Heat oil in a large skillet over medium heat. Add asparagus and mixed vegetables; sauté for 5-7 minutes until tender.
- In a bowl, whisk eggs until blended, then fold in the cheese.
- Pour the egg mixture over the vegetables in the skillet. Gently stir to combine.
- Cook on stovetop for 3-5 minutes until the bottom sets. Preheat oven to 375°F (190°C).
- Transfer skillet to the oven and bake for 10-12 minutes until fully set and golden.
- Cool for 2-3 minutes before slicing and serving warm or at room temperature.
Notes
Season the egg mixture with salt and pepper for extra flavor.
Customize with vegetables like zucchini or mushrooms.
Try ricotta or cheddar cheese for different textures/flavors.
Add fresh herbs like parsley or dill for enhanced aroma.
Remove from oven slightly undercooked; it will firm as it cools.
Store in an airtight container in the fridge for up to 3 days.
Customize with vegetables like zucchini or mushrooms.
Try ricotta or cheddar cheese for different textures/flavors.
Add fresh herbs like parsley or dill for enhanced aroma.
Remove from oven slightly undercooked; it will firm as it cools.
Store in an airtight container in the fridge for up to 3 days.