So, you’ve decided to whip up a delightful Spring Frittata. First off, great choice! This dish can stand alone, but it also loves a good partner. Think about serving it alongside a light green salad.
A simple arugula salad dressed with olive oil and lemon can balance the richness of the frittata beautifully. You might also consider pairing it with crusty whole-grain bread for something heartier.
And let’s not forget about that classic Italian touch—a glass of chilled white wine like Pinot Grigio or a refreshing sparkling water to keep things light and cheerful.
Frittata Ingredients List with Measurements
Here’s what you’ll need for crafting a scrumptious Spring Frittata (serves 6):
- 1 leek, white and light green parts finely chopped
- 1/2 pound tender asparagus, trimmed and cut into 1/2-inch pieces
- 1 cup frozen green peas
- 1 cup tightly packed baby spinach leaves
- 10 large eggs
- ½ cup plain yogurt, or plant-based yogurt
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 4 ounces creamy goat cheese, or crumbled feta/your choice of cheese
- 1/2 teaspoon garlic powder
- 1/4 cup sun-dried tomatoes, chopped
- Optional garnish: fresh dill, chopped parsley, and a squeeze of lemon juice for a zesty touch
How to Make Spring Frittata
Let’s dive into the kitchen! Here’s how to create this delightful dish step by step:
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). It’s a crucial step that can make or break your frittata’s texture. While the oven warms up, you can focus on preparing your ingredients.
Step 2: Sauté the Vegetables
In a large, oven-safe skillet, heat those 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped leek and sauté for about 2-3 minutes, until it becomes tender and fragrant. Now, toss in the asparagus.
Cook while stirring for another 3 minutes. Finally, throw in the frozen green peas and baby spinach, allowing them to wilt and blend into the mix. Season generously with sea salt and freshly ground black pepper.
Step 3: Prepare the Egg Mixture
In a large bowl, crack open those 10 large eggs. Add in the plain yogurt, garlic powder, and a little more salt and pepper. Whisk the ingredients until they are well combined. This is where the magic starts to happen, as the eggs fluff up and become creamy with the yogurt.
Step 4: Combine Vegetables and Egg Mixture
Slowly pour the egg-yogurt mixture over the sautéed vegetables in the skillet. Give everything a gentle stir to ensure all the veggies are distributed evenly throughout your egg base.
Then sprinkle the chopped sun-dried tomatoes and your choice of cheese on top— goat cheese adds a creamy richness that is simply divine.
Step 5: Bake the Frittata
Slide the skillet into your preheated oven. Bake for about 25-30 minutes, or until the frittata is puffed up and the edges start to turn a lovely golden brown. You can check for doneness by inserting a toothpick into the middle. If it comes out clean, congratulations!
Step 6: Cool and Garnish
Once done, take the frittata out of the oven. Let it cool for a few minutes. If you wish, garnish it with fresh dill or parsley. A little squeeze of lemon juice on top really brightens the flavor!
Recipe Notes
- Leek: This tender onion cousin adds a subtle onion flavor. Cut away the dark green parts and use the white and light green sections for a sweeter taste.
- Asparagus: Choose tender stalks. If your asparagus is thick, peel the outer layer for better texture.
- Frozen Peas: There’s no need to thaw them. They’ll cook perfectly amidst the warm eggs.
- Baby Spinach: Fresh spinach can be swapped in if that’s what you have. Just make sure to wash it before use.
- Eggs: Larger eggs generally yield a fluffier frittata. Ten large eggs provide the right structure.
- Yogurt: This ingredient keeps the frittata moist. Feel free to use a plant-based alternative if needed.
- Cheese: Goat cheese is versatile and works well, but it’s worth experimenting with mild cheeses like mozzarella or sharp cheddar.
Recipe Variations
Let’s talk about flexibility! Frittatas are incredibly adaptable. Consider these variations:
- Herbs and spices: Add fresh basil or oregano for an Italian twist.
- Protein Boost: Incorporate cooked chicken, turkey, or even bacon bits for a heartier meal.
- Cheese Alternatives: Try using ricotta for a creamier texture or cheddar for sharpness.
- Vegetable Swap: Bell peppers, zucchini, or mushrooms are fantastic additions.
- Spicy Kick: A sprinkle of red pepper flakes can turn up the heat.
- Exotic Touch: Use feta and artichokes for a Mediterranean vibe.
Conclusion
And there you have it! A Spring Frittata that’s not only simple but bursting with flavor and versatility. It’s more than just a meal; it’s a celebration of fresh ingredients and creativity in the kitchen.
By using seasonal produce, you’re not only making a delicious dish, but also embracing the beauty of spring. So, whether it’s brunch, lunch, or a quick dinner, this frittata should sit proudly at your table.
Give it a try; you might just find that it turns into one of your new favorites! Happy cooking!
You’ll also like the following recipes!
Spring Frittata Recipe – Affordable Food Ideas
I can’t begin to explain how much I adore a good frittata. I stumbled across this Spring Frittata recipe during one of those hopelessly rainy afternoons. I was rummaging through my fridge, trying to find a creative way to use up some seasonal vegetables.
With just a few eggs, fresh greens, and a splash of yogurt, I crafted something that not only looked beautiful but tasted like pure sunshine on a plate. This frittata is fantastic for numerous occasions—brunch with friends, a quick family dinner, or meal prep for the week ahead.
Using seasonal ingredients like asparagus and spinach not only elevates the flavor but adds nutrition. Plus, it was so easy! Picture this: you gather a handful of fresh veggies, mix with eggs, and voilà! There’s something satisfying about pulling a golden frittata out of the oven.
It’s a dish that tells a story—of simplicity, health, and the joy of using what you have on hand. Let me walk you through this culinary journey.
Ingredients
Instructions
Step 1: Preheat the Oven
-
Begin by preheating your oven to 375°F (190°C). It’s a crucial step that can make or break your frittata’s texture. While the oven warms up, you can focus on preparing your ingredients.
Step 2: Sauté the Vegetables
-
In a large, oven-safe skillet, heat those 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped leek and sauté for about 2-3 minutes, until it becomes tender and fragrant. Now, toss in the asparagus.
Cook while stirring for another 3 minutes. Finally, throw in the frozen green peas and baby spinach, allowing them to wilt and blend into the mix. Season generously with sea salt and freshly ground black pepper.
Step 3: Prepare the Egg Mixture
-
In a large bowl, crack open those 10 large eggs. Add in the plain yogurt, garlic powder, and a little more salt and pepper. Whisk the ingredients until they are well combined. This is where the magic starts to happen, as the eggs fluff up and become creamy with the yogurt.
Step 4: Combine Vegetables and Egg Mixture
-
Slowly pour the egg-yogurt mixture over the sautéed vegetables in the skillet. Give everything a gentle stir to ensure all the veggies are distributed evenly throughout your egg base.
Then sprinkle the chopped sun-dried tomatoes and your choice of cheese on top— goat cheese adds a creamy richness that is simply divine.
Step 5: Bake the Frittata
-
Slide the skillet into your preheated oven. Bake for about 25-30 minutes, or until the frittata is puffed up and the edges start to turn a lovely golden brown. You can check for doneness by inserting a toothpick into the middle. If it comes out clean, congratulations!
Step 6: Cool and Garnish
-
Once done, take the frittata out of the oven. Let it cool for a few minutes. If you wish, garnish it with fresh dill or parsley. A little squeeze of lemon juice on top really brightens the flavor!
Servings 8
- Amount Per Serving
- Calories 186kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 6.1g31%
- Cholesterol 249mg83%
- Sodium 218mg10%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Leek: This tender onion cousin adds a subtle onion flavor. Cut away the dark green parts and use the white and light green sections for a sweeter taste.
- Asparagus: Choose tender stalks. If your asparagus is thick, peel the outer layer for better texture.
- Frozen Peas: There’s no need to thaw them. They’ll cook perfectly amidst the warm eggs.
- Baby Spinach: Fresh spinach can be swapped in if that’s what you have. Just make sure to wash it before use.
- Eggs: Larger eggs generally yield a fluffier frittata. Ten large eggs provide the right structure.
- Yogurt: This ingredient keeps the frittata moist. Feel free to use a plant-based alternative if needed.
- Cheese: Goat cheese is versatile and works well, but it's worth experimenting with mild cheeses like mozzarella or sharp cheddar.
