
Spring frittata
0
Point(s)
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(s)
3 large egg(s)
Egg white(s)
6 large
Dill
3 Tbsp, fresh, or to taste
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Cooking spray
3 spray(s), divided
Uncooked asparagus
½ pound(s), cut into bite-size pieces
Uncooked sugar snap peas
½ pound(s), trimmed, sliced in half
Lemon(s)
1 item(s), juiced and zested