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Jessica Johnson

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April 2, 2025

Spring Vegetable Frittata with Fresh Herbs

📊 NUTRITION PROFILE

  • High protein (20g per serving)
  • Low carb (8g per serving)
  • Gluten-free
  • Rich in vitamins A, C, and K
  • Source of calcium and potassium

🛒 INGREDIENTS

Serves 6

Base:

  • 10 large eggs
  • ¼ cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese (optional)
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste

Spring Vegetables:

  • 1 bunch asparagus, tough ends removed, cut into 1-inch pieces (about 2 cups)
  • 1 cup fresh or frozen peas
  • 3 green onions, sliced
  • 1 cup baby spinach, roughly chopped
  • 1 small leek, white and light green parts only, cleaned and thinly sliced

Herbs & Seasoning:

  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 clove garlic, minced
  • Zest of 1 lemon

👩‍🍳 INSTRUCTIONS

  1. Preheat your oven to 375°F (190°C).
  2. Prepare vegetables: In a 10-inch oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add leeks and cook until softened, about 3 minutes. Add asparagus pieces and cook for 2 minutes. Add peas, green onions, and garlic and cook for another minute. Stir in spinach until just wilted. Season with a pinch of salt and pepper.
  3. Mix eggs: In a large bowl, whisk together eggs, milk, most of the herbs (reserve some for garnish), lemon zest, salt, and pepper until well combined.
  4. Combine: Pour the egg mixture over the vegetables in the skillet. Gently stir to ensure vegetables are evenly distributed. Sprinkle feta cheese on top if using.
  5. Cook stovetop: Let the mixture cook undisturbed for about 3-4 minutes, until the edges begin to set.
  6. Finish in oven: Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is set in the center and lightly golden on top.
  7. Serve: Let cool for 5 minutes before slicing. Garnish with remaining fresh herbs.

💡 CHEF'S TIPS

  • This frittata is perfect for using any spring vegetables from White Barn Farm!
  • For a dairy-free version, omit the feta cheese or replace with a dairy-free alternative.
  • Frittata keeps well in the refrigerator for up to 4 days, making it perfect for meal prep.
  • Enjoy warm, at room temperature, or cold – it's delicious any way!
  • Serve with a simple side salad for a complete meal, or pack slices for a protein-rich snack.

🥦 NUTRITION FACTS PER SERVING

  • Calories: 225
  • Protein: 20g
  • Fat: 14g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Sodium: 380mg

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