• Enabling Your Passion For Healthy Living
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube

Sarah Fit

Enabling Your Passion For Healthy Living

  • Sarah Fit
  • Home
  • PARENTING
    • Pregnancy
    • Postpartum
    • Nursing
    • Parenting
  • RECIPES
    • Kid Friendly
    • Breakfast
    • Lunch
    • Dinner
    • Gluten Free
    • Vegan
    • Vegetarian
  • FITNESS
    • Fitness Videos
    • Prenatal Fitness Guide
    • Abs
    • Legs
    • Bodyweight
    • Strength Training
  • LIFESTYLE
    • Beauty
    • FASTer Way
    • Wellness
    • Motherhood
  • TRAVEL
    • All Travel Posts
    • Boston
    • Cape Cod
  • SHOP
    • FASTer Way To Fat Loss
    • Amazon Shop
    • Shop Instagram

Spring Vegetable Frittata

Tweet
Share
Share
Pin
0 Shares

Spring Frittata 1

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 Frittata 2

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

Spring Frittata 3

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!

Spring Frittata 4

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!

Social Butterfly:

  • Tweet
  • Share on Tumblr
  • Print
  • Email
Tweet
Share
Share
Pin
0 Shares

Related

Tweet
«
»

Breakfast, Recipe, Vegetarian 5

Comments

  1. Maura says

    May 8, 2014 at 9:09 am

    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.

    Reply
  2. Polly @ Tasty Food Project says

    May 8, 2014 at 2:18 pm

    I’ve never tried cooking with leeks before. This frittata looks delicious! Thanks for sharing the recipe!

    Reply
  3. vitoria says

    May 8, 2014 at 3:19 pm

    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.

    Reply
    • Sarah says

      May 8, 2014 at 3:33 pm

      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!

      Reply
  4. Runner Girl Eats says

    May 9, 2014 at 6:01 am

    I love fritattas because they are perfect for making ahead of time. Just might try this for our Mother’s Day brunch!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest Videos

25-minute Prenatal Workout – Full Body, Medium Dumbbells, Low impact

My Top Tip For Losing The Baby Weight in 2021

At Home Workouts Quarantine Edition

This 14-Day Reset Will End Those Holiday Sugar Cravings

More Videos

Recent Posts

  • Korean Meatballs – Family Macro friendly, meal prep idea! January 31, 2023
  • Tracking Macros while Breastfeeding For Weight Loss January 19, 2023
  • Thriving instead of Surviving The Holidays November 3, 2022
  • How to meet your career and health goals while traveling for work October 25, 2022
  • An Overview of the FASTer Way To Fat Loss – Review September 6, 2022
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube
  • HOME
  • ABOUT
  • CONTACT
  • DISCLOSURE
  • PRIVACY
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Subscribe to our list and get your Free printable PDF of my Prenatal Fitness Guide including 6 workouts, 2 for each trimester!

Join the waitlist and learn more about the most efficient fitness and nutrition program on the market and get updates on my upcoming rounds!

Copyright © 2023 · Darling theme by Restored 316

Copyright © 2023 · SarahFit.com

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.