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Spring Frittata

Name: Spring Frittata
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings.
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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 30 min.

Makes

6 servings

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

Spring Frittata Recipe photo by Taste of Home

Next Recipe

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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 in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts

1 slice: 163 calories, 10g fat (4g saturated fat), 158mg cholesterol, 282mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 14g protein.

Spring Frittata

Total Time

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Ingredients

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