Spring Vegetable Frittata

This recipe for a Spring Vegetable Frittata is packed with seasonal veggies like asparagus and peas and is perfect for breakfast, lunch or dinner!

Hi Friends!

Just popping in with a quick spring recipe for you today! This year I set a goal to do a better job of embracing seasonal vegetables and so far I’m doing a pretty good job. Squish and I ate a fair amount of squash this winter and this spring I’ve been whole-heartedly embracing things like peas, asparagus, radishes and more!

This simple frittata is one that I made last time my parents were in town. You guys know I love making egg bakes as part of my weekly food prep for Squish to eat for breakfast. Most often I make some variety of this Paleo Breakfast Casserole with Chicken (either in a pan or in muffin form), but this was a fun way to change things up. Just look at all that green goodness stuffed in there!

As with most frittatas, this is totally customizable…but I’d highly suggest you grab some seasonal veggies and give it a try. I added some spiralized sweet potatoes to mine as well. I prefer spiralizing to chunks for dishes like this because they cook faster and more evenly.

So here’s how you make it:

Spring Vegetable Frittata

Print Recipe

This recipe for a Spring Vegetable Frittata is packed with seasonal veggies like asparagus and peas and is perfect for breakfast, lunch or dinner!

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Ingredients

Scale 1x2x3x

• 1 cup spiralized sweet potato noodles (or finely diced)
• 1/2 cup diced onion
• 1 cup chopped asparagus (tough stems removed)
• 1 cup green peas (fresh or frozen)
• 1/4 cup crumbled feta
• 1/2 tsp garlic powder
• 1 tsp paprika
• black pepper to taste
• 7 eggs
• optional: diced chicken sausage

Instructions

1. Add all ingredients except eggs to a large skillet.
2. Saute over medium heat for 5 minutes.
3. Crack eggs into a bowl and whisk to combine.
4. Pour eggs evenly over over vegetables.
5. Cover with a lid (or a large baking sheet) and let cook for 5-10 minutes. Check occasionally to determine when eggs are cooked to desired doneness on the top.

That’s all there is too it! Make sure you have your heat set to medium or medium low, otherwise the bottom will get too crispy while the top cooks. If you’re a cheese fan, feel free to sprinkle with some additional shredded cheese once it’s cooked and like I mentioned in the recipe, you could also throw in some chicken sausage if you want to.

[Tweet “Up your seasonal veggie intake with this Spring Veggie Frittata from @leangrnbeanblog!”]

Let’s chat:
What’s your favorite spring veggie?

Enjoy!
–Lindsay–

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