Spring Vegetable Frittata

Spring Vegetable Frittata

 This 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.

Cuisine

Eggs!

Serves

4

Dish Type

One Pot

Time

40 minutes

 

This recipe is

Whole 30             2 WW Freestyle Points                  Keto       Paleo

Ingredients

  • 4 ounces fresh asparagus
  • 1/2 (8-oz.) package cremini mushrooms, sliced
  • 1/2 small yellow onion, sliced
  • 1 tsp olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 2 tsp butter or ghee
  • 8 large eggs
  • ¼ cup Feta, crumbled (omit for Whole 30)

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.

 

Mushrooms and Onions for the Frittata

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.  If using cheese, add on top of vegetables.  Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.

 

Are you a fan of eggs?  Then give our Mexican Frittata a try too!

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