Description
A quick and easy breakfast (or dinner!), this asparagus and spring onion frittata is equal parts delicious and nutritious. It’s filled with vegetables and herbs that just sing spring and is super flexible so you can always substitute what you have on hand.
Ingredients
Scale
- 1 Tbsp olive oil
- 2 spring onions, sliced thin, including some of the greens
- 8-10 asparagus stalks, ends removed and diced into 1/2-inch pieces (if using very thin asparagus, double the number of stalks)
- 8 eggs
- 1/2 cup plain Greek yogurt (can substitute regular yogurt if preferred)
- 2-3 Tbsp fresh dill, chopped
- salt and pepper, to taste
- 1/4 cup parmesan cheese (or other cheese of choice)
Instructions
- Preheat oven to 350 F.
- Heat oil over medium heat in a 10-inch cast iron or other oven safe pan. Add onion and asparagus and sauté until softened, about 5 minutes.
- Meanwhile, whisk together eggs, yogurt, 2 Tbsp dill, salt, and pepper. Stir in half the cheese. Add egg mixture to the pan. Top with remaining cheese and remaining 1 Tbsp of dill, if desired.
- Leave on the stove over medium heat just until eggs start to bubble. Place in oven and cook for 15-20 minutes, just until eggs are set. Store leftovers in refrigerator for up to 3 days and reheat in the oven or microwave for a quick breakfast or snack.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 1
- Sodium: 190
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Carbohydrates: 3
- Fiber: 1
- Protein: 14