Description
This Spring Frittata recipe is a light and nutritious dish perfect for breakfast, brunch, or a healthy meal any time of day. Packed with fresh spring vegetables like asparagus, zucchini, and kale, combined with lean deli ham and fresh herbs, this frittata is both flavorful and satisfying. Baked to perfection in the oven, it pairs wonderfully with toppings such as green goddess dressing, avocado, arugula, and goat cheese or feta for an extra burst of flavor.
Ingredients
Scale
Egg Mixture
- 1 whole egg
- 1 lb. (454 g) box of liquid egg whites
Vegetables
- 1 shallot, thinly sliced (30 g)
- 2 cups asparagus, cut into bite-sized pieces (260 g)
- ¾ cup green onions, chopped (50 g)
- 1 cup zucchini, thinly sliced (100 g)
- 2 cups kale, spinach, or arugula, finely chopped (50 g)
- 1 clove garlic, minced (or 1 frozen cube)
Protein and Herbs
- 8 oz. (215 g) lean deli ham, chopped
- 2 Tbsp. fresh dill (7 g)
- 2 Tbsp. fresh cilantro (7 g)
- 2 Tbsp. fresh parsley (7 g)
Seasonings & Additions
- 1 tsp. kosher salt, plus more for sprinkling
- Fresh cracked pepper, to taste
Optional Toppings
- Green Goddess dressing
- Avocado
- Arugula
- Goat cheese or feta
Instructions
- Preheat Oven and Prepare Eggs: Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the whole egg and liquid egg whites until well combined. Set aside.
- Sauté Vegetables: Heat a large, oven-safe skillet over medium-high heat and spray lightly with oil. Add the thinly sliced shallots and chopped asparagus, cooking for 3–4 minutes until just tender.
- Add More Veggies: Stir in the chopped green onions, thinly sliced zucchini, and finely chopped kale (or substitute spinach or arugula). Cook for another 2 minutes to allow the greens to soften slightly.
- Add Seasonings and Ham: Sprinkle in the kosher salt and add the minced garlic, chopped lean deli ham, and fresh herbs including dill, cilantro, and parsley. Mix well and cook for an additional 2 minutes until fragrant and heated through.
- Add Eggs and Finish: Turn off the heat. Pour the beaten egg mixture evenly over the sautéed vegetables and ham in the skillet. For an attractive presentation, lay a few asparagus spears on top if desired.
- Bake: Place the skillet in the preheated oven and bake for 15–18 minutes, or until the eggs are fully set and the frittata is slightly golden around the edges.
- Cool and Serve: Allow the frittata to cool slightly before slicing. Serve warm with optional toppings such as green goddess dressing, sliced avocado, arugula tossed in lemon juice, or crumbled goat cheese or feta to enhance the flavors.
Notes
- Use an oven-safe skillet such as cast iron to cook and bake the frittata in the same pan for easy preparation and serving.
- Fresh herbs add a bright flavor, but dried herbs can be used in a pinch; reduce the quantity since dried herbs are more concentrated.
- For a vegetarian version, omit the deli ham and consider adding cooked mushrooms or additional vegetables.
- Allow the frittata to cool slightly before slicing to help it set better and prevent it from falling apart.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
