Frittatas are so easy and so versatile. You can serve them for an elegant brunch or a casual weeknight meal, hot or at room temperature. Select your favorite veggies and of course what is fresh and in season. This frittata was created when I saw what looked enticing at the store, along with what I had in my fridge.
Preheat oven to 400 degrees
- 6 free range omega three eggs
- 6 egg whites
- 1 large leek, thinly sliced and cleaned very well
- 1 small container of fresh shitake mushrooms, sliced and stems removed
- 1 bunch asparagus, ends and tough green parts cut off and then cut into bite sized pieces
- 2 medium organic red potatoes, scrubbed, cut in half and thinly sliced
- 2 vine ripened tomatoes, seeded and diced
- 1/3 cup feta cheese, diced
- 1/3 cup parmesan cheese, grated
- ½ teaspoon sea salt, more as needed
- freshly ground pepper to taste
- 2 tablespoons extra virgin olive oil, plus more as needed for roasting
- 1 tablespoon butter (optional)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- ¼ cup plain Greek yogurt
Roast asparagus and potato slices that have been drizzled with olive oil and sprinkled with salt and pepper on a parchment lined half sheet pan until just done.
Meanwhile, sauté the leeks in butter over a low-medium heat until tender. Add shitake mushrooms and remove from heat when cooked. Set aside to cool.
Steam the spinach in a separate small sauce pan for about 2 minutes until just done. Strain all liquid from spinach and set aside to cool.
Beat the eggs, egg whites, yogurt, herbs, cheese and salt and pepper.
Heat 10-12 inch non-stick, oven proof skillet over medium heat, adding remaining olive oil when hot. Fold in all of the veggies and pour the mixture into the pan. After about 2 minutes reduce heat to low.
When the sides have set, place in hot oven. Bake until fully set, then broil for a couple of minutes until just golden on top. Remove from oven and enjoy! Frittata stays for a few days in the fridge.
Serves 8-10
- 6 free range omega three eggs
- 6 egg whites
- 1 large leek, thinly sliced and cleaned very well
- 1 small container of fresh shitake mushrooms, sliced and stems removed
- 1 bunch asparagus, ends and tough green parts cut off and then cut into bite sized pieces
- 2 medium organic red potatoes, scrubbed, cut in half and thinly sliced
- 2 vine ripened tomatoes, seeded and diced
- ⅓ cup feta cheese, diced
- ⅓ cup parmesan cheese, grated
- ½ teaspoon sea salt, more as needed
- freshly ground pepper to taste
- 2 tablespoons extra virgin olive oil, plus more as needed for roasting
- 1 tablespoon butter (optional)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- ¼ cup plain Greek yogurt
- Preheat oven to 400 degrees
- Roast asparagus and potato slices that have been drizzled with olive oil and sprinkled with salt and pepper on a parchment lined half sheet pan until just done.
- Meanwhile, sauté the leeks in butter over a low-medium heat until tender. Add shitake mushrooms and remove from heat when cooked. Set aside to cool.
- Steam the spinach in a separate small sauce pan for about 2 minutes until just done. Strain all liquid from spinach and set aside to cool.
- Beat the eggs, egg whites, yogurt, herbs, cheese and salt and pepper.
- Heat 10-12 inch non-stick, oven proof skillet over medium heat, adding remaining olive oil when hot. Fold in all of the veggies and pour the mixture into the pan. After about 2 minutes reduce heat to low.
- When the sides have set, place in hot oven. Bake until fully set, then broil for a couple of minutes until just golden on top. Remove from oven and enjoy! Frittata stays for a few days in the fridge.
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