Description
Delight in this vibrant Spring Green Frittata, a light and fluffy egg dish bursting with fresh asparagus, spinach, and green onions, finished with melted Parmesan and aromatic chives. Ideal for a wholesome brunch or a light dinner, this vegetarian recipe brings the flavors of spring to your table.
Ingredients
Scale
- 2 eggs, lightly beaten
- 4 egg whites
- 2 tablespoons fat-free milk
- 1 teaspoon snipped fresh chives
- ¼ teaspoon black pepper
- ¼ cup finely shredded Parmesan cheese (1 ounce)
- 2 teaspoons olive oil
- ½ cup 1/2-inch pieces asparagus
- ¼ cup sliced green onions
- ½ cup coarsely chopped spinach leaves
- 1 clove garlic, minced
- 1 small roma tomato, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch oven-safe skillet.
- In a bowl, whisk together eggs, egg whites, and fat-free milk until combined.
- Stir in chives, black pepper, and Parmesan cheese.
- Heat olive oil in the skillet over medium heat; add asparagus and green onions, sauté for 3 minutes.
- Add garlic and spinach, cooking until wilted, about 2 minutes.
- Pour the egg mixture over the vegetables, stirring gently to combine.
- Cook for 4-5 minutes, then transfer the skillet to the oven and bake for 12-15 minutes, until set.
- Remove from oven, let rest 2 minutes, then slice and serve.
Notes
For a dairy-free version, omit the Parmesan or use a plant-based alternative. Leftovers store well in an airtight container for up to 3 days; reheat gently in the microwave or oven. This frittata also freezes nicely—wrap tightly and freeze for up to 2 months. Serve with a side salad for a complete meal.
- Prep Time: 15
- Cook Time: 25
- Category: B
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 12
- Cholesterol: 300
Keywords: frittata, spring, vegetarian, brunch, healthy