Skillet Spring Greens Asparagus Frittata Recipes

SPRING VEGETABLE FRITTATA

Steps:

• Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
• Then add the asparagus and saute another 1-2 minutes.
• Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
• In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
• Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
• Garnish with additional herbs before serving.

SPRING FRITTATA

Steps:

• Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.