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Spring Frittata

With roasted veggies, asiago cheese and plenty of dill, this frittata is packed with spring flavors. It looks impressive, but it’s really a snap to make. —Diane Higgins, Tampa, Florida
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup chopped leek (white portion only)
  • 1/2 cup cut fresh asparagus (1-inch pieces)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded Asiago cheese
  • 4 eggs
  • 1 cup egg substitute
  • 1/4 cup fat-free milk
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Directions

  • In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
  • Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°.
  • Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese.
  • Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts
1 slice: 163 calories, 10g fat (4g saturated fat), 158mg cholesterol, 282mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 14g protein.
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