Spring Frittata Recipe

4.5 5 5
Spring Frittata Recipe
Spring Frittata Recipe photo by Taste of Home
Publisher Photo

Spring Frittata Recipe

Read Reviews
4.5 5 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

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. Yield: 6 servings.
Originally published as Spring Frittata in Healthy Cooking April/May 2010, p37

Nutritional Facts

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

  • 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
  1. In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
  2. 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°.
  3. 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.
  4. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges. Yield: 6 servings.
Originally published as Spring Frittata in Healthy Cooking April/May 2010, p37

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Reviews forSpring Frittata

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MY REVIEW
dianneffww User ID: 2917942 187647
Reviewed Jun. 4, 2013

"This has become a "go to" regular"

MY REVIEW
ajkurtz User ID: 1212641 188459
Reviewed Apr. 28, 2012

"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."

MY REVIEW
cheeriogirl User ID: 2355136 211556
Reviewed Jul. 16, 2010

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

MY REVIEW
janiedes User ID: 3746525 175498
Reviewed Jun. 6, 2010

"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."

MY REVIEW
ajs283 User ID: 442697 188458
Reviewed Mar. 28, 2010

"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!"

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