Green Spring Vegetable Frittata

5 from 1 vote

Let the oven do the heavy lifting as you make our Spring Vegetable Frittata! Picture roasted veggies, zesty seasonings + fluffy eggs all mingling together. This dish isn't just for breakfast—it's perfect whenever hunger strikes! Plus, it's a ready in under an hour. Gluten-free with Overnight + Make Ahead Options!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch, Main Course

Keyword: baked, breakfast, brunch, easy, eggs, meatless, one pot, parmesan, quick, vegetarian, veggies

Servings: servings

Calories: 225kcal

Author: Shanika

Ingredients

ROASTED VEGGIES:

1 bunch broccolini, stems removed
½ bunch organic asparagus, ends trimmed
2 Tbsps Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper

FRITTATA:

12 large organic eggs, beaten
⅓ cup Almond milk
1 tablespoon dried parsley
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dill weeds
1 cup organic green peas
1 cup grated parmesan cheese

US Customary - Metric

Instructions

TO ROAST THE VEGGIES:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a bowl, add the broccolini and asparagus along with the olive oil and seasonings: salt and black pepper, mixing everything together until veggies are well coated.
Transfer seasoned veggies to the prepared baking sheet and bake for 15-20 minutes or until they are charred and crisp. Remove from oven and let cool before chopping them up into smaller bite-size pieces.

TO MAKE THE FRITTATA:

Lightly grease a large 10 or 12-inch skillet and set aside.
In a large bowl, add together the eggs, herbs + seasonings, Almond milk, parmesan cheese, and green peas until combined.
Carefully pour the mixture into prepared skillet and top with roasted broccolini and asparagus, gently tucking them into the mixture halfway.
Bake for 15-20 minutes or until egg has completely set all around, veggies are cooked, and edges are golden brown.
Once done, remove the frittata from oven and garnish with dried parsley and additional cheese, if desired.
To serve, slice and enjoy.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container + refrigerated for 3-4 days. Reheat in the oven when ready to serve.
INGREDIENTS: You can always personalize the ingredients by adding other greens (kale, spinach, collards, bok choy, arugula), other cheeses (Cheddar, Mild Cheddar, Sharp Cheddar) or veggies (multi-colored bell peppers, etc.).

Nutrition