Spring Frittata
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
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
Reviews
This has become a "go to" regular
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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.
Sorry, we didn't care for it at all.
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.
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!