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spring vegetable frittata

Spring Vegetable Frittata

A Frittata with asparagus, peppers, mushrooms and tomatoes, complimented by fresh herbs and feta
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Italian
Servings 6 slices
Calories 135 kcal

Ingredients
  

  • 6 large eggs
  • 1 Tbsp milk
  • 2 tsp extra virgin olive oil
  • 6 small mushrooms, sliced
  • ¼ cup minced shallots or onion
  • 1 clove garlic
  • 12 spears asparagus, chopped reserve 6 thin tips
  • ½ sweet red, yellow or orange pepper, chopped reserve 6 thin strips
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 2 Tbsp chopped fresh basil
  • 6 cherry tomatoes, halved
  • ⅓ cup crumbled Feta cheese
  • salt and pepper to season eggs and vegetables

Instructions
 

  • Combine eggs and milk and whisk well until smooth. Season with salt and pepper. Rest at room temperature while preparing other ingredients.
  • Clean and slice mushrooms. Mince shallot and chop red pepper. Reserve 6 very thin strips of pepper. Snap woody ends off asparagus. Cut 6 thin even length tips and reserve. Chop up remaining asparagus. Thinly slice garlic. Chop herbs.
  • Heat cast iron or other non stick pan to medium on stove top and add olive oil. Sauté mushrooms and shallots until softening and all liquid has evaporated from mushrooms. Add garlic and sauté for one minute.
  • Add chopped asparagus and peppers and cool a few minutes, just to slightly soften. Stir in herbs.
  • Reduce heat to medium-low and pour egg mixture over vegetables. Using a spatula or wooden spoon, move egg and vegetables around gently while eggs begin to cook, about 2-3 minutes. Even out vegetables and turn off burner.
  • Arrange reserved asparagus tips and pepper strips on top. Lay cherry tomato pieces between strips, cut side up. Spread crumbled feta evenly over top.
  • Bake in centre of preheated oven at 350° for 15 minutes until eggs are set.
  • Remove from oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 135kcalCarbohydrates: 6.2gProtein: 10gFat: 8.8gSaturated Fat: 3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.1gTrans Fat: 0.1gCholesterol: 191.8mgSodium: 549.2mgPotassium: 225.7mgFiber: 1.6gSugar: 2.6g
Keyword asparagus and herb frittata, asparagus frittata, egg recipes, frittata, how to make a frittata, spring vegetable frittata, vegetarian frittata
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