Description
A light and fluffy frittata packed with fresh spring vegetables, perfect for brunch or a quick meal.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup diced asparagus
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
- 1/4 cup shredded cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Whisk eggs and milk in a bowl, then season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sauté asparagus, bell peppers, and green onions for 3-4 minutes.
- Pour egg mixture over the vegetables and stir gently.
- Sprinkle cheese on top and cook for 2 minutes without stirring.
- Transfer skillet to the oven and bake for 12-15 minutes until set.
- Let cool slightly before slicing and serving.
Notes
- Use any seasonal vegetables you prefer.
- For a dairy-free option, omit the cheese.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg
Keywords: spring veggie frittata, brunch, spring meals, easy breakfast, vegetarian frittata