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Closeup of a Spring Vegetable Frittata
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5 from 1 vote

Green Spring Vegetable Frittata

This is the best spring brunch recipe, and the only one you'll need! It's vegetarian, high protein, and loaded with flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Main Course
Keyword: baked, breakfast, brunch, easy, eggs, meatless, one pot, parmesan, quick, vegetarian, veggies
Servings: 8 servings
Calories: 225kcal
Author: Shanika

Ingredients

ROASTED VEGGIES:

  • 1 bunch broccolini, stems removed
  • ½ bunch organic asparagus, ends trimmed
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

FRITTATA:

  • 12 large organic eggs, beaten
  • ⅓ cup Almond milk
  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dill weeds
  • 1 cup organic green peas
  • 1 cup grated parmesan cheese
US Customary - Metric

Instructions

TO ROAST THE VEGGIES:

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a bowl, add the broccolini and asparagus along with the olive oil and seasonings: salt and black pepper, mixing everything together until veggies are well coated.
  • Transfer seasoned veggies to the prepared baking sheet and bake for 15-20 minutes or until they are charred and crisp. Remove from oven and let cool before chopping them up into smaller bite-size pieces.

TO MAKE THE FRITTATA:

  • Lightly grease a large 10 or 12-inch skillet and set aside.
  • In a large bowl, add together the eggs, herbs + seasonings, Almond milk, parmesan cheese, and green peas until combined.
  • Carefully pour the mixture into prepared skillet and top with roasted broccolini and asparagus, gently tucking them into the mixture halfway.
  • Bake for 15-20 minutes or until egg has completely set all around, veggies are cooked, and edges are golden brown.
  • Once done, remove the frittata from oven and garnish with dried parsley and additional cheese, if desired.
  • To serve, slice and enjoy.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in a tightly sealed container + refrigerated for 3-4 days. Reheat in the oven when ready to serve.
  • INGREDIENTS: You can always personalize the ingredients by adding other greens (kale, spinach, collards, bok choy, arugula), other cheeses (Cheddar, Mild Cheddar, Sharp Cheddar) or veggies (multi-colored bell peppers, etc.). 
 

Nutrition

Calories: 225kcal | Carbohydrates: 8g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 290mg | Sodium: 929mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1248IU | Vitamin C: 29mg | Calcium: 197mg | Iron: 3mg