After the past few posts I bet you guys were starting to wonder if you were ever going to see another vegetable on the blog! French toast… doughnuts… crumb cake… umm…can you guess which end of the Easter buffet line I start on??
Luckily for my insulin levels – the final recipe for my 3 month magazine series with McHenry County Magazine is a super yummy Spring Vegetable Frittata! I’m really excited to share this recipe with you all because I think its kind of a unique take on preparing a frittata. Instead of baking it slowly in the oven, I cooked it like a giant omelet over the stove and finished it off under the broiler. The last few minutes under the broiler puffs up the frittata and gives it this fantastic browning that you can’t get from slow baking at an even temperature alone.
I loaded up my frittata with goat cheese, sautéed asparagus, potatoes, and spinach - but this is definitely one of those recipes you can play around with and make your own. Just keep the correct proportions of veg to egg – about 2 cups chopped whatever you like to the 6 eggs and whites. This is a great lower cal base for all sorts of healthy frittata recipes!
And to make it even easier for you to create your own recipe I thought I’d organize a cute little chart below for customizing your own!
You can pick one item from each of the categories below or do a combination of a few categories to create your recipe. Feel free to mess around with the proportions too!
Got your frittata all planned out for Easter brunch now?? Here’s my yummy veggie combo below!
Have a great Easter Weekend everyone!!
Yields 8 servings
- 1 tablespoon olive oil
- 4 oz. asparagus, chopped into 1 inch chunks
- 5 oz. small golden potatoes, halved, and thinly sliced
- 3 cups packed baby spinach
- 6 whole eggs
- 6 egg whites
- 1/3 cup skim milk
- 1 teaspoon chopped fresh thyme
- ¼ cup thinly sliced green onion (about 4 onions)
- ½ salt
- ¼ pepper
- ½ cup crumbled goat cheese
- Turn your broiler on to its lowest setting.
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add asparagus and potato and season with a pinch of salt and pepper. Sautee until the potatoes are cooked through and lightly brown, 4-5 minutes. Add spinach and cook until just wilted. Turn off heat and scrape half the mixture into a bowl to reserve for later.
- In a large bowl, combine eggs, egg whites, skim milk, thyme, green onion, salt, and pepper. Whisk until well combined.
- Return the skillet to medium-low heat. Pour in egg mixture and cook until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To help the eggs cook evenly, run a rubber spatula underneath the perimeter of the frittata and tilt the pan so that the uncooked eggs run towards the edges. Once the eggs are almost set, sprinkle the reserved vegetable mixture and remaining goat cheese over the top.
- Place under broiler for a 2-3 minutes, or until the top of the frittata is puffed up and set. Serve warm or at room temperature.
Nutrition Information; Calories: 131, Fat: 7 grams, Protein: 11 grams