Spring Frittata
This Spring Frittata is the ultimate light, fresh, and feel-good brunch recipe. It’s packed with bright spring veggies, comes together with minimal prep, and bakes up beautifully every time.
Servings: 4 servings
Calories: 169kcal
Ingredients
- 1 whole egg
- 1 lb. box of liquid egg whites 454g
- 1 shallot 30g, thinly sliced
- 2 cups asparagus 260g, cut into bite-sized pieces
- 3/4 cup green onions 50g, chopped
- 1 cup zucchini 100g, thinly sliced
- 2 cups kale, spinach, or arugula 50g, finely chopped
- 1 tsp. kosher salt + more for sprinkling
- 1 clove garlic minced (or frozen cube)
- 8 oz. lean deli ham 215g, chopped
- 2 Tbsp. fresh dill 7g
- 2 Tbsp. fresh cilantro 7g
- 2 Tbsp. fresh parsley 7g
- Fresh cracked pepper
- Optional: Green Goddess dressing, avocado, arugula, goat cheese or feta
Instructions
- Preheat the oven to 350℉. Beat together the egg and egg whites and set aside.
- Heat a large, oven-safe skillet over medium-high heat with a mist of oil spray. Add the shallots and asparagus and cook for three-to-four minutes. Add the green onions, zucchini, and kale and cook for two more minutes to soften the kale a bit.
- Add the salt, garlic, chopped ham, and fresh herbs, and mix everything well. Cook for another two minutes. It should be nice and fragrant.
- Turn off the heat and pour the egg mixture over the veggies, making sure everything is spread out nicely. If you’re feeling fancy, lay a handful of unchopped asparagus spears on the top for presentation!
- Pop your skillet in the oven for 15–18 minutes, or until set.
- Let the frittata cool a bit before cutting. Serve with an optional drizzle of a green sauce (like my Oil-and-Dairy-Free Basil Pesto or my Dairy-Free Green Sauce). Consider adding avocado or arugula tossed in lemon. There are so many fresh and delicious options for this recipe—it’s perfect for your breakfast all week or for a lovely brunch.
Notes
GF/DF: Yes, naturally, as long as you skip the optional cheese. (Although a dairy-free crumbled feta would be great!)
Search Lillie Eats and Tells Spring Frittata
Nutrition
Serving: 252g | Calories: 169kcal | Carbohydrates: 6.8g | Protein: 26.5g | Fat: 2.8g | Fiber: 2.4g