Description
A simple frittata featuring fresh spring vegetables.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 cup chopped asparagus spears
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped green onions
- 1/4 cup shredded Swiss cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Whisk eggs and milk together in a bowl. Season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add asparagus and cook for 3 minutes until slightly tender.
- Stir in peas and green onions; cook for 1 minute.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle cheese evenly over the top.
- Cook on the stovetop until the edges set, about 5 minutes.
- Transfer the skillet to the preheated oven.
- Bake for 12 to 15 minutes, or until the center is set and lightly golden.
- Remove from the oven and let it cool for 5 minutes before slicing.
Notes
- You can substitute Gruyere cheese for Swiss cheese.
- Use any seasonal green vegetables you have available.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 205
- Sugar: 2
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 15
- Cholesterol: 210
Keywords: spring vegetable frittata, egg bake, asparagus, peas, easy breakfast, vegetarian