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Spring Vegetable Frittata
Leek, asparagus, peas and spinach folded into a frittata, started on the stove and finished in the oven with goat's cheese and dill scattered over. Good warm, and just as good at room temperature.
Serves 6Prep 10 minCook 40 minEgg
Containsdairy · egg
Inspired by a recipe from Downshiftology ↗
Protein 23%Carbs 12%Fat 65%
About 290 kcal a serve — 17 g protein, 9 g carbs, 21 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Heat the oil and start the leek
Medium heatPreheat the oven to 200°C. Heat the olive oil in a 25cm oven-safe frying pan over medium heat, then add the chopped leek and sauté for 3-4 minutes until softened.
Into the panSauté leek →
3-4 min
Add the asparagus
Add the asparagus pieces to the pan and sauté for another 1-2 minutes.
Into the panAdd asparagus →
1-2 min
Add peas and spinach
Add the frozen peas, baby spinach, salt and pepper, and sauté another 1-2 minutes until the spinach is wilted. Optionally remove 1/3 of the vegetables to a plate for a prettier frittata, then spread the remaining vegetables evenly.
Into the panWilt greens →
1-2 min
Whisk the egg mixture
WhiskIn a large bowl, whisk together the eggs, yogurt, salt and pepper until well combined.
In the bowlWhisk eggs →
Pour and set on the stove
Pour the egg mixture over the vegetables in the pan and cook on the stove for 2-3 minutes until the edges begin to set.
Top and bake
Until setScatter the reserved vegetables over the top, then dollop with goat cheese. Transfer to the oven and bake for 15-20 minutes, or until the eggs are set.
In the ovenBake →
15-20 min · 200°C
Garnish and serve
On topSprinkle with fresh dill and parsley before slicing and serving.
On the frittataGarnish →
Cook's noteUse a good oven-safe skillet so it goes straight from stovetop to oven; leave the frittata slightly jiggly in the centre as it will finish setting out of the oven.
Estimated per serve
290 kcal · 17 g protein · 9 g carbs · 21 g fatestimates, within ~10%
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