This spring vegetable frittata is a stunning, one-skillet meal loaded with spring’s finest greens, creamy goat cheese, and fresh herbs. And yes, this can be enjoyed as breakfast-for-dinner.Frittata recipes are my favorite for an easy, yet impressive meal! This healthy, veggie-heavy version puts spring greens front and center (hello leeks and asparagus), and has a sprinkle of fresh herbs on top. Frittatas are a great way to use up in-season produce and they’re as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.
Ingredients10 large eggs
½ cup yogurt, or dairy-free yogurt
2 tablespoons olive oil
1 leek, white and light green parts chopped
½ pound thin asparagus, trimmed and cut into 1/2-inch pieces
1 cup frozen peas
1 cup (packed) baby spinach
salt and pepper, to taste
4 ounces goat cheese, or feta/other cheese
Optional garnish: fresh dill, and parsley
Method* Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
* Then add the asparagus and saute another 1-2 minutes.
* Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted.
* Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
* In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
* Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
* Garnish with additional herbs before serving.