Spring Frittata

Looking for a healthy meal that can be eaten for breakfast, lunch or dinner? A frittata is the way to go, as it is so versatile!  This easy recipe can be part of your meal prep for the week. Pair with 1 cup of berries or melon and a slice of your favorite whole grain bread for a well-balanced meal.

8 eggs
½ bunch asparagus, trimmed and diced
5 green onions, white and green parts, trimmed and diced 
1 medium leek, light green and white parts only, sliced
1/3 cup plain non-fat Greek yogurt
¼ cup crumbled herbed goat cheese OR Parmigiano Reggiano, grated
1 Tbsp unsalted butter or extra virgin olive oil
Kosher/sea salt and freshly cracked black pepper to taste

Preheat oven to 375 degrees F.  Whisk eggs and Greek yogurt together in a medium bowl.  Dice vegetables and crumble goat cheese or grate Parmigiano Reggiano cheese with a rasp. Heat an oven-safe non-stick sauté pan or cast-iron pan to a medium-high heat. Add butter or olive oil.  Add diced vegetables and sauté until mostly cooked through but still crisp.  Add salt and pepper to taste. 

Turn off heat on the stove and pour egg mixture over vegetables. Use a spoon to gently stir ingredients together to combine. Add cheese and sprinkle evenly over the top. Put pan in the oven and bake for about 12-15 min. Place under broiler for crispy browned top if desired. Makes 6 servings.

Nutrition Facts: Calories: 165, Total Fat: 10g, Saturated Fat: 4.4g, Total Carb: 5g, Protein: 12g

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