Best 2 Skillet Spring Greens Asparagus Frittata Recipes

Indulge in the vibrant flavors of spring with a delectable skillet spring greens asparagus frittata. This dish is a symphony of fresh, seasonal ingredients that come together in perfect harmony. Featuring tender spring greens, crisp asparagus, and a fluffy egg base, this frittata is a delightful addition to any brunch, lunch, or dinner menu. Its vibrant colors and rustic charm will make it a favorite among your family and friends. So, get ready to embark on a culinary journey that celebrates the bounty of the season with this delightful skillet spring greens asparagus frittata.

Here are our top 2 tried and tested recipes!

SPRING VEGETABLE FRITTATA

Spring Vegetable Frittata image

This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!

Provided by Lisa Bryan

Categories Dinner

Time 50m

Number Of Ingredients 10

Ingredients

10 large eggs
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 pieces)
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

Steps:

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.

Nutrition Facts : Calories 190 kcal, Carbohydrate 7 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 213 mg, Sodium 164 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SPRING FRITTATA

Spring Frittata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.

Tips:

Use fresh, in-season ingredients for the best flavor.
Don't overcrowd the skillet. If you do, the frittata will not cook evenly.
Cook the frittata over medium heat. This will help to prevent the eggs from overcooking.
Cover the skillet while the frittata is cooking. This will help to create a more evenly cooked frittata.
Let the frittata cool slightly before slicing and serving.

Conclusion:

A spring greens and asparagus frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with fresh vegetables and protein, and it can be customized to your liking. Whether you like your frittata cheesy, meaty, or veggie-packed, there is a recipe in this article that is sure to please you. So next time you are looking for a quick and easy meal, give one of these spring greens and asparagus frittata recipes a try. You won't be disappointed!