Healthy Recipes

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)

Nutrition Facts
Servings Per Recipe   6

Amount Per Serving:

Calories   120
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.

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