Frittatas are a classic Italian egg dish that often incorporate vegetables, cheese, and savory spices. This tasty version includes sautéed spring asparagus and broccoli. Topped with a frothy egg mixture with cheese and put it in the oven. It is a one-pan delight that is ready in less than 30 minutes! Smart Recipes, American Recipes, Eggs,Dairy,Vegetables Recipes, Recipes Eggs,Dairy,Vegetables American Spring Vegetable Frittata Spring Vegetable Frittata Recipe | CHEFBear.net PT30M Serves 4 1 1/2 Tablespoons Extra-Virgin Olive Oil 1/2 Pounds Fresh Asparagus 2 Cups Broccoli Florets 1 Cup Cherry Tomatoes 8 Large Eggs 1 1/2 Teaspoons Salt & Freshly Ground Black Pepper 1/2 Cup Crumbled Goat Cheese 1 Teaspoon Sherry Vinegar 1 N/A Loaf Crusty Peasant Bread 6 Cups Watercress Preheat the oven to 400 degrees. Heat oil in a cast iron skillet over medium-high. Sauté asparagus for about 3 minutes. Add broccoli and tomatoes to the skillet and sauté for another 5 minutes. Meanwhile, beat the eggs with the 1 teaspoon of the salt & black pepper until well combined. Pour the egg mixture over the sautéed vegetables. Saute for another minute, and sprinkle the goat cheese over the surface of the vegetable and egg mixture. Bake for 10-12 minutes, or until the eggs are set and the cheese is melted and gooey. Meanwhile, mix vinegar with a 1/2 teaspoon of the salt, pepper, and oil in a large bowl. Stir in watercress and toss well. Serve the baked frittata with a healthy serving of the watercress salad, and a slice of crusty bread.

Spring Vegetable Frittata

Spring Vegetable Frittata Recipe


Frittatas are a classic Italian egg dish that often incorporate vegetables, cheese, and savory spices. This tasty version includes sautéed spring asparagus and broccoli. Topped with a frothy egg mixture with cheese and put it in the oven. It is a one-pan delight that is ready in less than 30 minutes!

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Recipe Information

Flavor Profile

American

Protein

Eggs,Dairy,Vegetables

Category

Breakfast & Brunch

Serves

4

Total Time

30 Minutes

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Ingredients

      • 1 1/2 Tablespoons Extra-Virgin Olive Oil
      • 1/2 Pounds Fresh Asparagus (Trimmed & Cut Into 1-Inch Pieces)
      • 2 Cups Broccoli Florets
      • 1 Cup Cherry Tomatoes
      • 8 Large Eggs
      • 1 1/2 Teaspoons Salt & Freshly Ground Black Pepper
      • 1/2 Cup Crumbled Goat Cheese
      • 1 Teaspoon Sherry Vinegar
      • 1 Loaf Crusty Peasant Bread
      • 6 Cups Watercress

Directions

  1. Preheat the oven to 400 degrees. Heat oil in a cast iron skillet over medium-high. Sauté asparagus for about 3 minutes. Add broccoli and tomatoes to the skillet and sauté for another 5 minutes.
  2. Meanwhile, beat the eggs with the 1 teaspoon of the salt & black pepper until well combined.
  3. Pour the egg mixture over the sautéed vegetables. Saute for another minute, and sprinkle the goat cheese over the surface of the vegetable and egg mixture. Bake for 10-12 minutes, or until the eggs are set and the cheese is melted and gooey.
  4. Meanwhile, mix vinegar with a 1/2 teaspoon of the salt, pepper, and oil in a large bowl. Stir in watercress and toss well.
  5. Serve the baked frittata with a healthy serving of the watercress salad, and a slice of crusty bread.



Nutrition & Cost Facts

Calories

287 kcal

Carbs

8 g

Fat

19 g

Protein

20 g

Cost Per Serving

$2.86

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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