Hello Sarah Fit fans! It’s a treat to be sharing one of my recipes with you today. Like Sarah, I’m a Boston-based health coach, foodie, and general wellness warrior. My blog, One Beet, is dedicated to celebrating the goodness of food through recipes that maximize flavor and nourishment. I hope you enjoy this spring vegetable frittata and come visit One Beet to check out some of my other creations!
Spring Vegetable Frittata Ingredients (serves 2):
- 4 eggs
- 2 leeks, chopped
- 10 stalks of asparagus, chopped
- 1 big handful of baby kale (or regular kale well chopped)
- 1 teaspoon ghee or olive oil
- salt and pepper
- Optional: ¼ cup grated pecorino romano or parmesan
Directions (15 minutes):
Preheat the oven to 400 degrees.
Slice leeks into half moons and rinse well in a colander. Sauté them in a medium-size pan with ghee or olive oil. Stir them well to make sure all sides of the pan get a light coating of oil so your frittata doesn’t stick.
After 3-4 minutes of sautéing the leeks on medium/high, add the asparagus to the pan. It should be chopped into small bite-sized pieces. Sauté them together for 2-3 minutes and then add the washed baby kale. No need to spin it dry – the water droplets will help it wilt perfectly.
While the veggies are cooking together, combine the eggs with a dash of salt and pepper in a mixing bowl. Pour the egg mixture evenly over the pan of veggies and use a spatula to make sure it’s well distributed.
Turn off the burner and sprinkle the top of the frittata with cheese and salt & pepper.
Transfer to the oven for 10 minutes and cook at 400 degrees.
Cool the frittata for 5 – 10 minutes when it comes out of the oven before serving. Scrape the sides with a spatula and carefully remove the whole frittata from the pan. Cut into slices once it’s removed and resting on a cutting board.
Serve with a green salad or roasted vegetables and enjoy!
This frittata is packed with clean protein, plenty of green veggies, and lots of nutrients. It also feels fresh and springy, which is perfect for this time of year. If you’re in the mood for asparagus, but this frittata isn’t calling your name, try my lemon and garlic asparagus – it’s as springy as it gets!
Mmm looks good. I love frittatas because you can just make it at the beginning of the week and then grab pieces of it each morning for an easy and healthy breakfast.
Polly @ Tasty Food Project says
I’ve never tried cooking with leeks before. This frittata looks delicious! Thanks for sharing the recipe!
I hate low carb meals with a fiery passion, but this is what my fat butt needs to be eating. Will give it a shot.
hahaha, your comment made me laugh. I’m not a low carb person but when I want to lose weight it helps to eat them earlier in the day!
Runner Girl Eats says
I love fritattas because they are perfect for making ahead of time. Just might try this for our Mother’s Day brunch!