Spring Vegetable Frittata

Name: Spring Vegetable Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean, Greek
Ingredients: 2 tbsp. Olive Oil; 1 Leek, White & Light Green Parts, chopped; 225g Asparagus, trimmed & chopped; 160g Frozen Peas; 30g Baby Spinach; Salt & Pepper, to taste; 10 Large Eggs; 140g Greek Yogurt; 115g Feta Cheese; 4 tbsp. Fresh Dill; 4 tbsp. Fresh Parsley

6 steps

Prep:10minCook:20min

Serving 6 269cal |18g Proteins |17g Fats |10g Carbs

Updated at: Fri, 05 Apr 2024 19:14:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories260 kcal (13%)

Total Fat17.1 g (24%)

Carbs8.6 g (3%)

Sugars3.3 g (4%)

Protein18 g (36%)

Sodium510.9 mg (26%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

1Leek

White & Light Green Parts, chopped

225gAsparagus

trimmed & chopped

160gfrozen peas

30gbaby spinach

115gfeta cheese

Garnish

4 TbspFresh Dill

4 TbspFresh Parsley

Instructions

Step 1

Preheat oven to 200°C.

Step 2

Heat olive oil in a 25cm oven-safe skillet. Saute leek for 3-4 minutes. Add asparagus, cook 1-2 minutes. Add peas, spinach, salt, and pepper. Saute 1-2 minutes until spinach wilts.

Step 3

Set aside a third of the vegetables. Spread the rest in skillet.

Step 4

Whisk eggs, yogurt, salt, and pepper. Pour mixture over vegetables in skillet. Cook on stove for 2-3 minutes

Step 5

Sprinkle reserved vegetables and feta over eggs. Bake 15-20 minutes until set.

Step 6

Garnish with dill and parsley. Serve hot.