Spring Veggie Frittata



We are having so much fun cooking with all of the spring veggies that have recently come into season!  We’ve stir-fried them, oven roasted them (our favorite) , cooked them en papillote, and tossed them into salads.

But tonight we need a quick one-pot dinner.  On the Menu: Spring Veggie Frittata!

Spring Veggie Frittata

Serving Size: serves 4-6 people

Calories per serving: 118

Fat per serving: 4.4 (g)

Carbs per serving: 8 (g)

Protein per serving: 12.5 (g)

Sugar per serving: 3.2 (g)


  • 6-7 stalks asparagus, cut into 1 inch pieces
  • 1 leek, sliced in half horizontally, washed, and then sliced thinly
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 clove garlic, minced
  • 5 shiitake mushrooms, sliced
  • 3 eggs + 6 egg whites
  • 1/2 cup light ricotta cheese
  • Sea salt and fresh cracked black pepper


  1. Preheat the oven to 350 degrees F.
  2. Coat a large oven-safe, nonstick skillet with olive oil cooking spray and place over medium-high heat until hot. Add the asparagus, leeks, bell peppers, mushrooms, and garlic and saute until soft, about 5 minutes. Season with a pinch of salt and cracked black pepper.
  3. In a large bowl, beat the eggs and egg whites until combined. Whisk in the ricotta cheese. Pour the egg mixture over the vegetables in the skillet and cook about 5 minutes, until the bottom is set.
  4. Place skillet in oven and cook about 20 minutes, until cooked through.
  5. Garnish with fresh herbs on top, such as basil, cilantro or Italian flatleaf parsley. Add more pepper if desired.
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