Spring Vegetable Frittata

0 Ratings

Leave a Rating

Your Rating:

Ingredients

Serves

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

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

Preheat oven to 350˚F (180˚C). In bowl, whisk together eggs, milk, basil, dill, salt and pepper; set aside.
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.
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.

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