Healthy Green Vegetable Frittata
This healthy vegetable frittata is easy, healthy, and packed with vegetables. Make this frittata at the beginning of the week and have a filling, protein-packed breakfast on hand for several days.
Ingredients
Scale
- 4 whole large eggs
- 10 egg whites (purchase a carton of egg whites)
- 1/3 cup of non-dairy ricotta (like Kite Hill) or organic ricotta
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup diced yellow onion (can substitute red onion)
- 1/2 cup leeks, chopped
- 1 cup zucchini, diced (about 1 small zucchini)
- 1 cup sliced asparagus (about 16 medium sized asparagus)
- 1 cup shitake mushrooms, rinsed and dried well
- 3 cups chopped baby spinach, chopped
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Whisk the eggs, egg whites, ricotta, salt and pepper until well-combined. Set aside.
- Heat 1 tablespoon of olive oil in a 10 or 12-inch cast iron skillet over medium heat. Add the onions and shiitake mushrooms, stirring occasionally until the mushrooms just begin to brown (about 5 minutes). Add the leeks, asparagus and zucchini and a pinch of salt. Cook until asparagus is just tender but still bright green (about 3 minutes).
- Add spinach until just wilted.
- Spread vegetable mixture around the pan. Add egg mixture to the pan. Ensure vegetable and egg mixture are incorporated evenly throughout the pan.
- Place on the middle rack of the oven and bake in pre-heated oven for 17 minutes. After 17 minutes, turn on broiler and broil for 1 minute (until the top just starts to look like its is browning).
- When removing pan from oven remember that the pan will be very hot!
- Let frittata sit for 5 minutes.
- Slice into four sections and serve.
Notes
- Serve with avocado for a health fat and some arugula as pictured for extra greens.
Find it online: https://eatbeautifullyblog.com/healthy-vegetable-frittata/