Ingredients for Spring Vegetable Frittata
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How to Make Spring Vegetable Frittata
- Steam or boil 1 cup of fresh or frozen peas, 1 cup chopped carrots, and 1 cup chopped asparagus until tender-crisp (about 5-7 minutes). Drain well and set aside.
- Cook 4 slices of bacon in an ovenproof 10-inch skillet over low heat until crisp (about 10-12 minutes).
- Remove bacon with a slotted spoon and place on paper towels to drain. Crumble bacon once cool.
- Add 2 tablespoons of vegetable oil to the bacon grease remaining in the skillet.
- Increase heat to medium-low and add 1 medium onion, chopped.
- Cook until translucent, stirring occasionally (about 5 minutes).
- Add the cooked peas, carrots, and asparagus to the onions. Cook for another 10 minutes, stirring occasionally.
- Meanwhile, in a separate bowl, whisk together 6 large eggs, 1/4 teaspoon salt, and a pinch of black pepper.
- Pour the egg mixture over the vegetable mixture in the skillet. Sprinkle with the crumbled bacon.
- Gently stir to combine.
- Preheat your broiler.
- Reduce heat to low, cover the skillet, and cook until the eggs are almost set (about 10-12 minutes).
- Remove the lid and place the skillet under the broiler until the eggs are lightly browned on top (about 2-3 minutes). Watch carefully to prevent burning.
- Remove from the oven, let cool slightly, and cut into wedges.
- **Alternative:** Substitute the spring vegetables with 1 cup of cooked, diced potatoes for a hearty twist.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
16g
Fat
32g
Carbs
3g
