Spring Vegetable Frittata Recipe For Easter Day 2024

Spring vegetables like asparagus, leek, peas, and spinach make this one-skillet frittata a gorgeous breakfast. Then, fresh herbs and creamy goat cheese are added!  


10 large egg ½ cup yogurt, or dairy-free yogurt 2 tablespoons olive oil 1 leek, white and light green parts chopped ½ pound thin asparagus, trimmed and cut into 1/2-inch piece 1 cup frozen peas 1 cup (packed) baby spinach salt and pepper, to taste 4 ounces goat cheese, or feta/other cheese Optional garnish: fresh dill, and parsley

Warm the oven up to 200C/400F. In a 10-inch pan that can go in the oven, heat the oil over medium-low heat.  

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After you add the leek, cook for three to four minutes.After adding the asparagus, cook for another minute or two.  

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Next, add baby spinach, salt, and pepper. Sauté another minute or two to wilt spinach. Putting one-third of the veggies on a dish improves the frittata's appearance.   

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Then, make sure the other half of the vegetables are spread out evenly.Salt and pepper should be mixed together in a big bowl.  

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Add the eggs to half of the veggies in the pan. Do it on the stove for two to three minutes.Put the rest of the veggies on top, and then top with goat cheese.  

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Put the pan in the oven and cook the eggs for 15 to 20 minutes, or until they are set.Add more leaves as a garnish before serving.  

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Also See

Smoked Salmon, Avocado And Cucumber Bites Recipe For Easter Day 2024