Springtime Frittata
A quick, easy, and delicious early season staple, frittatas are endlessly adaptable. Make it your own by adding whatever you have in the fridge! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Cast Iron or Oven Safe Pan
- Oven with Broiler
- Bowl
Ingredients
- 2 tbsp olive oil
- 6-8 stalks asparagus*
- 1 potato* small, diced
- 1 bunch green onions* sliced
- ½ cup spinach* chopped
- salt + pepper
- 4 egg*
- ⅓ cup half & half
- ½ cup grated cheese
- herbs* chopped
- microgreens* garnish
Instructions
- Heat an 8 to 10 inch skillet with 1 tbsp olive oil. Saute the asparagus and potato with salt and pepper until tender. Remove from pan. Add to skillet 1 tbsp oil, green onions. Season with salt and pepper.
- Add spinach and sauté an additional 2-3 minutes.
- Preheat your broiler.
- In a medium bowl, whisk together 4 eggs and milk of your choice. Pour mixture over the hot vegetables in the skillet, swirling the pan so the egg mixture covers the entire pan.
- Cook gently, lifting up the edges with a spatula to let the eggs flow under cooked eggs.
- When egg is mostly cooked, remove from heat. Arrange the asparagus on top, sprinkle with herbs and cheese.
- Place skillet under the broiler for 1-2 minutes, until cheese is melted and eggs are set. Do not overcook.
- Garnish and serve!
Video
Notes
From Sally Pressly
Nutrition
Calories: 342kcalCarbohydrates: 16gProtein: 15gFat: 24gSaturated Fat: 9gTrans Fat: 1gCholesterol: 248mgSodium: 222mgPotassium: 548mgFiber: 3gSugar: 2gVitamin A: 1393IUVitamin C: 19mgCalcium: 224mgIron: 3mg
