Spring Vegetable Frittata

Prep Time:

10 minutes

Cook Time:

50 minutes


8 servings


190 calories


  • 10 large eggs

  • ½ c yogurt

  • 2 Tbsp olive oil

  • 1 leek white & light green parts, chopped

  • ½ pound thin asparagus trimmed & cut into 1/2 inch pieces

  • 1 c frozen peas

  • 1 c baby spinach packed

  • salt & pepper to taste

  • 4 oz goat cheese or feta/other cheese

  • optional garnish – fresh dill or parsley


  • over proof skillet

  • large mixing bowl


Step 1

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.

Step 2

Add the asparagus and saute another 1-2 minutes.

Step 3

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.

Step 4

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.

Step 5

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 and serve.