Healthy Spring Vegetable Frittata Recipe

Healthy Spring Vegetable Frittata Recipe

Seasonal food is a great way to add delicious, fresh vegetables and fruits to your diet. The list of spring vegetables includes so many yummy and healthy options that you'll never get bored. However, if you are not sure what to cook with your seasonal produce, this spring vegetable frittata is a great place to start. Asparagus and chopped leek, as well as herbs such as dill and thyme give this hearty egg-based dish a lot of food and flavor.

Asparagus contains a lot of potassium and is a nutrient-rich and low-calorie ingredient to this frittata. The recipe also includes four cups of fresh spinach, which make up a cup in each frittata serving. That gives you a hefty dose of calcium and magnesium as well as a little fiber. Combined with egg whites – you get two per frittata portion – this is a dish that will fill you up and give you lots of energy. Dig in!

Nutrition: 257 calories, 17 g fat (6 g saturated), 486 mg sodium, 3 g fiber, 4 g sugar, 18 g protein

Makes 4 servings


8 eggs
1/2 cup of crumbled feta cheese
1 teaspoon fresh dill
1/2 teaspoon fresh thyme cut
Nonstick cooking spray
Cut 2 cups of fresh asparagus into 1-inch pieces
1/2 cup chopped leeks
1/2 cup chopped red paprika
4 cups fresh spinach
1 tbsp olive oil
Season with salt and black pepper

How to do it

  1. Beat eggs in a large bowl. Add 1/4 cup cheese, dill and thyme; Whisk to combine. Put aside.
  2. Spread a large non-stick pan with cooking spray and heat over medium heat. Add asparagus, leek and pepper. Cook for 4 minutes, stirring occasionally. Add spinach and cook until spinach is withered, using forceps. Add oil to the pan; throw to coat. Distribute vegetables evenly. Pour eggs over vegetables; do not move. Cook over medium heat.
  3. When setting the mixture, place a spatula around the edge of the pan and lift the egg mixture to allow the uncooked portion to flow underneath. Boil the egg mixture and keep it for about 10 minutes until it is almost cured. Sprinkle with the remaining 1/4 cup of cheese.
  4. Remove the pan from the heat. Cover and allow to rest for 3 to 4 minutes or until the lid is firm. Season with salt and pepper.

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