Spring Frittata
Using some of the first spring vegetables of the year, this Frittata is perfect for an outdoor brunch.
Ingredients
| Olive oil | 1 Tablespoon | |
| Potatoes | 2 Medium (chopped) | |
| Mushrooms | 1/2 Pound (quartered) | |
| Leek | 1/2 Large (chopped) | |
| Green garlic | 1 (stalk, chopped) | |
| Asparagus | 1 Bunch (100 gm) (ends trimmed, chopped) | |
| Fresh parsely | 1 1/2 Tablespoon (roughly chopped) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1/2 Cup (8 tbs) | |
| Eggs | 8 | |
| Parmesan cheese | 1/2 Cup (8 tbs) (grated) |
Directions
GETTING READY:
1. Pre-heat oven to 375F.
2. Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper.
3. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
4. Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
5. Add green garlic and cook 1 minute more.
MAKING:
6. Whisk eggs with milk, salt, pepper, and parsley.
7. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
8. Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
9. Remove from oven.
SERVING:
10. Let stand for 10 minutes before serving.
Recipe Summary
Nutrition Facts
Serving size
Calories 281Calories from Fat 130
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 491 mg20.46%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3 g12%
Sugars 4 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
