Healthy Spring Vegetable Frittata Recipe
Eating seasonally is a great way to add delicious, fresh vegetables and fruits into your diet. And the list of spring vegetables includes so many tasty and healthy options that you'll never get bored. But if you're not sure just what to cook with your seasonal produce, this spring vegetable frittata is a great place to start. Asparagus and chopped leeks, along with herbs like dillweed and thyme, add plenty of nutrition and flavor to this hearty egg-based dish.
Asparagus is high in potassium, and it's a high-nutrient, low-calorie addition to this frittata. The recipe also calls for four cups of fresh spinach, which comes out to one cup in each frittata serving. That'll give you a hefty dose of calcium and magnesium, as well as a little fiber. Combined with the protein of the eggs—you'll get two per frittata serving—this is one dish that will keep you full and give you plenty of energy. Dig in!
Nutrition: 257 calories, 17 g fat (6 g saturated), 486 mg sodium, 3 g fiber, 4 g sugar, 18 g protein
Makes 4 servings
Ingredients
8 eggs
1/2 cup crumbled feta cheese
1 tsp snipped fresh dillweed
1/2 tsp snipped fresh thyme
Nonstick cooking spray
2 cups fresh asparagus cut into 1-inch pieces
1/2 cup chopped leek
1/2 cup chopped red bell pepper
4 cups fresh spinach
1 Tbsp olive oil
Salt and black pepper to taste
How to Make It
- In a large bowl, beat eggs. Add 1/4 cup of the cheese, the dillweed, and thyme; whisk to combine. Set aside.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Add asparagus, leek, and pepper. Cook for 4 minutes, stirring occasionally. Add spinach and cook until spinach is wilted, tossing with tongs. Add oil to skillet; toss to coat. Spread vegetables evenly. Pour eggs over vegetables; do not stir. Cook over medium heat.
- As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting egg mixture for about 10 minutes, until it is nearly set. Sprinkle with remaining 1/4 cup cheese.
- Remove skillet from heat. Let stand, covered, for 3 to 4 minutes, or until top is set. Season with salt and pepper.
