Green eggs and cheese, if you please!
Looking for the perfect spring brunch recipe? This protein rich frittata is moist, light and cheesy and packed full of fresh spring vegetables coming farm to table! Check out your local markets to get the best fresh ingredients for this seasonal recipe!
- Gluten free
- Refined sugar free
- Nut free
- Vegetarian
- Keto friendly
- Mediterranean diet friendly
ingredients:
- 2 tbsp olive oil, butter or coconut oil
- 2-3 green onions, whites and green tops, chopped
- 10-12 spears of medium thick asparagus, chopped into about 1 inch pieces
- 2-3 cloves garlic, minced
- 1/2 tsp red chilli flakes (optional)
- 1 cup course chopped spinach
- 1/2 cup course chopped basil
- 8 large or 10 small eggs, whisked
- 1/2 cup feta cheese, crumbled
- salt and pepper to preference (feta and parmesan will provide salt as well)
- 1/2 cup parmesan cheese, grated to top mid bake
Directions:
- Pre-heat oven to 400F and grease a 10 inch glass pie plate with butter or oil.
- Heat oil in a large skillet and sauté green onions and asparagus together, medium heat, about 5 minutes.
- Add minced garlic and sauté about 1 minute.
- Add spinach, basil and chilli flakes (optional) and stir in until greens are wilted.
- Set aside and let cool for a few minutes.
- Meanwhile, whisk eggs together
- Crumble or dice feta and add to the eggs.
- Add sauté into egg mixture as soon as it has cooled off enough not to affect eggs.
- Pour mixture into pie plate and place in oven for 20 minutes.
- At 20 minutes, pull out frittata and sprinkle parmesan cheese across the top then return to oven for another 20 minutes or until frittata is puffed up.
- Let rest about 5 minutes before slicing and serving with your desired side.
- Drizzle with your favourite hot sauce to spice it up!
Love asparagus? Me, too! Here are the benefits of eating The Almighty Asparagus and a couple more recipes to enjoy!
Simple Sauted Asparagus with Balsamic VinegarSimple Sautéed Asparagus with Balsamic Vinegar