Spring Vegetable Frittata
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.
- 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
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.