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Photo of Spring frittata by WW

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

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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