SPRING FRITTATA
Steps:
- In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
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Corky Cherry
[email protected]I love that this recipe is so customizable. You can add or remove ingredients to suit your taste.
Sydney Kennedy
[email protected]This is my go-to recipe for a quick and easy breakfast.
kavuma- erias
[email protected]I've been making this frittata for years, and it's always a family favorite.
Masood Ahmad Hamidzada
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Gohar butt
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the flavor is amazing.
Fareed Hussain
[email protected]This is the perfect recipe for a lazy Sunday brunch.
Areeba Alam
[email protected]I made this frittata for a potluck, and it was a huge success. Everyone loved it!
Shamso Xasan cabdi
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved it!
Debell Crafty
[email protected]I'm not a big fan of frittatas, but this one changed my mind. It was light and fluffy, and the vegetables were cooked perfectly.
Suvo Deb nath
[email protected]This is a great recipe for a quick and easy weeknight dinner. It's also perfect for brunch or lunch.
Alc Tel
[email protected]I love that this frittata is so versatile. I've made it with different vegetables each time, and it's always delicious.
Nayla alkuwari
[email protected]This is the best frittata I've ever had! The combination of vegetables and cheese is perfect, and the eggs are cooked to perfection.
Parbati Xettri
[email protected]I've made this frittata several times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover vegetables.
Fazi Feroze
[email protected]This spring frittata was a hit with my family! The colors from the vegetables were vibrant and beautiful, and the flavor was out of this world. I especially loved the addition of fresh herbs, which gave it a bright and summery taste.