Healthy Springtime Vegetable Frittata Recipe
This springtime frittata is loaded with tons of beautiful green vegetables! We’re pairing fresh produce with eggs and cottage cheese for a protein-packed meal worth waking up to. Frittatas are simple to make, and today I’ll show you exactly how to master making them in a cast iron skillet!
Ingredients
- 8 eggs
- 1/2 cup cottage cheese
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil
- 3/4 lb asparagus, chopped
- 3 green onions, chopped
- 2 cups spinach, chopped
- 1/2 cup green peas, defrosted and drained
- 4 oz feta cheese, crumbled
Instructions
- Preheat the oven to 400 degrees F. In a bowl mix the eggs, cottage cheese, salt, and pepper. Set aside.
- Heat a cast-iron skillet over medium heat and add 1 tbsp avocado oil. Saute the asparagus for 3 minutes with a pinch of salt, then stir in green onions, spinach, and peas and saute for 2 minutes.
- Scoop out 1 cup of the veggies, pour the egg mixture in, top with the removed veggies and feta cheese.
- Bake for 18-23 minutes, or until the eggs are set. Allow to cool for 10-15 minutes before slicing into it. Enjoy!
Nutrition
Calories: 198kcal, Carbohydrates: 7g, Protein: 14g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 238mg, Sodium: 558mg, Potassium: 330mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1941IU, Vitamin C: 12mg, Calcium: 172mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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