Ingredients
- 8 large eggs
- 1/4 cup milk or heavy cream
- 1 cup asparagus, chopped
- 1/2 cup peas
- 1/2 cup spinach
- 1/4 cup green onions, sliced
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp garlic powder (optional)
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash and chop the asparagus into bite-sized pieces. Slice the green onions and rinse the spinach thoroughly.
Step 2: Preheat the Oven
Preheat your oven to 190°C (375°F).
Step 3: Cook the Vegetables
Heat olive oil in an oven-safe skillet over medium heat.
Add the asparagus and cook for 3–4 minutes until slightly tender. Stir in the peas, spinach, and green onions. Cook for another 2 minutes until the spinach wilts.
Step 4: Prepare the Egg Mixture
In a large bowl, whisk together:
- Eggs
- Milk or cream
- Salt
- Black pepper
- Garlic powder
Whisk until smooth and well combined.
Step 5: Combine Everything
Pour the egg mixture over the vegetables in the skillet.
Sprinkle the shredded cheese evenly over the top.
Step 6: Cook and Bake
Let the frittata cook on the stovetop for 2–3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 12–15 minutes, or until the center is fully set and lightly golden.
Step 7: Cool and Serve
Remove from the oven and let it rest for 5 minutes.
Slice into wedges and serve warm with a fresh salad or sliced avocado.
Keto Nutrition (Approx. Per Serving)
- Net Carbs: 4g
- Protein: 12g
- Fat: 14g
This Spring Vegetable Frittata is light, colorful, and packed with fresh seasonal vegetables, making it a perfect keto-friendly breakfast, brunch, or light dinner. 🌿✨🥚
