Spring Vegetable Frittata
This frittata is easy to prepare and high in protein. Make this recipe for a delicious way to enjoy the fresh flavors of spring!
Yields 6 Servings
- 2 teaspoons olive oil
- 1 cup chopped leeks (white and light green parts only)
- 1 cup fresh asparagus (cut into 1-in pieces)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small zucchini, sliced
- 8 eggs
- 1/4 cup milk
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Servings Per Recipe 6
Amount Per Serving:
Total Fat 7.6 g
Total Carbohydrate 4.9 g
Dietary Fiber 1.1 g
Protein 8.7 g
Heat the olive oil in a medium-sized, nonstick skillet. Add the leeks, asparagus, and zucchini and cook over medium heat for about 5-6 minutes, or until tender. Place the vegetables on the bottom of a 9-in. deep-dish pie plate coated with cooking spray.
Meanwhile, in a mixing bowl, combine the eggs, milk, salt and pepper. Pour the egg mixture over the cooked vegetables and sprinkle the thyme evenly on top.
Bake for 30-35 minutes at 350°F or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.