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Description
A light and fluffy frittata featuring fresh spring vegetables and creamy goat cheese, perfect for any meal of the day.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1 cup asparagus, chopped
- 1/2 cup goat cheese, crumbled
- Salt, to taste
- Pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the eggs and milk in a bowl, seasoning with salt and pepper to taste.
- Add olive oil to an oven-safe skillet over medium heat and sauté the chopped asparagus until tender, about 5 minutes.
- Mix in the chopped spinach and cook for another 2-3 minutes until wilted.
- Pour the egg mixture over the vegetables in the skillet.
- Crumble the goat cheese over the top of the egg mixture.
- Cook on the stove for about 5 minutes or until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until puffed and golden.
- Slice into wedges and serve warm.
Notes
Allow the frittata to cool for a few minutes before slicing. Pairs well with a mixed green salad or fresh fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 275mg
