Spring Frittata (Edit recipe)

Spring is the perfect time to enjoy fresh, seasonal vegetables and this spring frittata recipe is a great way to do just that. Packed with asparagus, peas, and shallots this frittata is not only delicious but also a healthy and satisfying meal. The eggs and dairy-free ricotta cheese create a rich and flavorful base, while the fresh herbs add a pop of color and freshness. Plus, this recipe is easy to make and can be customized with your favorite vegetables or herbs. Perfect for brunch, lunch, or even a light dinner, this spring frittata is a must-try recipe for any season.

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	16 g
Carbohydrates:	25 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	236 mg
Fiber:	6 g
Sugars:	5 g
Calculated per serving.

by Real Food with Altitude

Serves: 4

Ingredients

10 Pastured Eggs
1 Tbsp Extra Virgin Olive Oil
1 cup Yukon Gold Potatoes, chopped into 1/2" cubes
1 Shallot, thinly sliced
1 cup Asparagus, chopped into 1" pieces
1 cup Green Peas, I used frozen
1 cup Dairy-free Ricotta (Kite Hill)
1 tsp Garlic Powder
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F.
Heat a pan to medium heat with 1 Tbsp olive oil. Add chopped asparagus, peas, and shallots. Saute for 5 minutes.
In a bowl, whisk together 10 eggs, garlic powder, salt and pepper. Add in the chopped potatoes and cooked veggies. Mix together.
Coat a 9x13 casserole dish with non-stick spray or olive oil. Pour the egg mixture into the pan.
Spoon out small dollops of ricotta cheese and evenly space through the eggs.
Place the pan in the oven and cook for 30 minutes or until the center of the frittata if golden brown and the eggs are firm.
Cut into even squares, serve and enjoy!