Spring Veggie Frittata
Add to Recipes
Made With Our
Directions
Item No.
370230
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons green onion, finely chopped
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 bunch broccolini, trimmed and cut lengthwise into thin pieces
- 1 cup frozen peas
- 1 cup baby spinach
- 1 pouch Urban Accents Roasted Garlic and Rosemary Veggie Roaster
- 8 large eggs
- ½ cup heavy cream
- ¼ cup feta cheese crumbles
- fresh rosemary or basil, chopped (for garnish)
Directions
- Preheat oven to 400°F.
- In a large oven-proof skillet or cast-iron skillet, heat oil for over medium-high heat. Add scallions and sauté until fragrant, about 1 minute.
- Add asparagus and broccolini and stir well to cook until tender, about 2-3 minutes.
- Stir in peas and spinach with seasoning. Stir well until evenly combined, seasoning is toasted and aromatic, and spinach is wilted. Remove from heat.
- In a large mixing bowl, whisk together eggs and cream until smooth. Pour the egg mixture into the skillet and gently shake to distribute. Sprinkle feta cheese evenly on top.
- Bake uncovered for 20 minutes or until completely set on top. Let the frittata rest for 5-10 minutes. It will puff in the oven and deflate a bit while cooling. Garnish with chopped herbs and extra feta on top, if desired. Slice and serve.
