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Spring Frittata Recipe

Spring Frittata Recipe photo by Taste of Home

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With roasted veggies, asiago cheese and plenty of dill, this frittata is packed with spring flavors. It looks impressive, but it’s really a snap to make. Diane Higgins — Tampa, Florida

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Spring Frittata Recipe

Prep: 35 min. Bake: 30 min.

Yield: 6 Servings

35 30 65

Ingredients

1/2 cup chopped leek (white portion only)
1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 cup shredded Asiago cheese
4 eggs
1 cup egg substitute
1/4 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Directions

In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°.
Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese.
Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Cut into wedges. Yield: 6 servings.

Nutritional Facts 1 wedge equals 163 calories, 10 g fat (4 g saturated fat), 158 mg cholesterol, 282 mg sodium, 4 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Spring Frittata in Healthy Cooking April/May 2010, p37

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Spring Frittata

Spring Frittata

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Reviewed on Apr. 28, 2012 by ajkurtz

I didn't have asiago so I used 1/2 the amount of parmesan. I'm making it again without mushrooms and doubling the asparagus. The dill is awesome.

Reviewed on Jul. 16, 2010 by cheeriogirl

Sorry, we didn't care for it at all.

Reviewed on Jun. 06, 2010 by janiedes

This is one easy recipe that is foolproof. Slices beautifully (just like in the picture) and perfect for summer company. I increased the asparagus to one cup and used shredded cheddar. I felt decadent having 2 servings for lunch with salsa.

Reviewed on Mar. 28, 2010 by ajs283

I could easily make this an Easter brunch tradition. This is delicious and I'm not usually a big fan of egg dishes. It was also an easy prep. Great flavor and texture too!