Spring frittata
0
Points®
Total time: 25 min • Prep: 16 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
This frittata highlights some of spring’s best vegetables, deliciously seasoned with fresh lemon juice, zest and dill. Terrific for a brunch main, this frittata can also highlight your breakfast-for-dinner menu on a busy weeknight. The short 25 minutes preparation time makes it a versatile option. Try making on a Sunday and reheat sliced throughout the week for a super speedy and tasty breakfast option. Kids will like the milk flavors and crunchy vegetables. Serve with a side of roasted cauliflower tossed with some capers for a fun European vibe.
Ingredients
Egg
3 large egg(s)
Egg whites
6 large
Dill
3 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Cooking spray
3 spray(s)
Asparagus
½ pound(s)
Sugar snap peas
½ pound(s)
Lemon
1 item(s), medium
Instructions
1
In a medium bowl, beat eggs and egg whites with dill, salt and pepper until frothy; set aside.
2
Coat a large omelet pan with cooking spray; heat over medium-high heat. Add asparagus and sugar snap peas; sauté, tossing constantly, until tender crisp, about 2 minutes. Remove vegetables to another bowl and toss with lemon juice and zest; set aside.
3
Off heat, coat pan with cooking spray again; heat over medium-high heat. When pan is hot, add egg mixture and then reduce heat to medium. Tilt pan to cover entire surface evenly with eggs; cook for 2 minutes. Top with vegetables; cook until eggs are set, tilting pan a few times so uncooked egg moves to sides of pan, about 2 to 3 minutes more. (Or finish under broiler if you are using an oven-safe pan). Slice into 4 pieces and serve.
4
Serving size: 1 piece
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