Spring Vegetable Frittata

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Ingredients

Serves
8
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+
Conversion
Metric
Imperial
8 egg
1/3 cup milk
2 tbsp chopped fresh basil
2 tbsp chopped fresh dill
1/4 tsp salt and pepper
2 tbsp olive oil
2 green onions, sliced
1 clove of garlic, minced
1 cup fresh peas
1/4 lb asparagus spears, trimmed and cut into 1 inch pieces
1 cup halved grape tomatoes
1/2 cup finely crumbled goat cheese
Nutritional Facts
Amount Per Serving
150 Calories
Fat
10 g
Saturated fat
3.5 g
Carbohydrate
5 g
Fibre
2 g
Sugar
3 g
Protein
9 g
Sodium
170 mg

Directions

  1. Preheat oven to 350˚F (180˚C). In bowl, whisk together eggs, milk, basil, dill, salt and pepper; set aside.
  2. Heat olive oil in 10-inch (25 cm) ovenproof nonstick skillet set over medium heat; cook green onions and garlic for 1 to 2 minutes or until garlic is golden. Add peas and asparagus; cook for 2 to 3 minutes or until tender-crisp.
  3. Pour in egg mixture. Cook, without stirring, for 2 to 3 minutes or until eggs start to set around edges. Sprinkle tomatoes and goat cheese over top. Transfer to oven; bake for 20 to 25 minutes or until edges are golden and top is puffy.

Notes

  • Substitute 2 tbsp (30 mL) basil pesto for herbs, if fresh herbs are unavailable.