Description
A delicious and healthy frittata made with fresh spring vegetables and creamy feta cheese.
Ingredients
Scale
- 6 large eggs
- 1 cup of chopped spring vegetables (asparagus, peas, and spinach)
- 1/2 cup of crumbled feta cheese
- 1/4 cup of milk
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the chopped spring vegetables and sauté until tender.
- Pour the egg mixture over the vegetables and cook for a few minutes until the edges start to set.
- Sprinkle the crumbled feta cheese on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to use any spring vegetables you have on hand.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg