Spring Asparagus Frittata
Looking for a fresh and healthy start to your day? This breakfast has it all!
Hello Stability Nutrition friends,
Happy spring!
The daffodils are peeking up and the tulips are making their first appearances and I couldn’t be happier! There’s something about the first signs of spring, the flowers, the veggies, the buds on the trees that just lights me up inside.
Have you seen asparagus at the market yet? The moment I spotted those tender green spears, I knew exactly what was going on the table. This Asparagus Frittata is so delicious, and comes together so quick!
This version is packed with bright green asparagus, tender zucchini, soft kale, and topped with dairy-free feta. There’s a secret ingredient too! It makes this frittata creamy, not spongy. Can you guess what it is?
It’s dairy-free yogurt! It may sound a bit odd, but it acts as a velvety, tangy substitute for heavy cream, and makes the texture insanely creamy. If you can have dairy, regular or greek yogurt work here too! It’s a great way to boost the protein.
One of the funnest things about this frittata is you can mix and match any veggies you like. Swap in mushrooms and spinach, broccoli and dairy-free cheddar, bell pepper and tomato or whatever you feel. This recipe welcomes anything you need to use up in your fridge, and it’s a great way to get in more veggies!
If you’d like a how to video, click here for Instagram, and here for Youtube!
Why You’ll Love This Frittata:
🍳 Packed with Veggies:
This is a great way to sneak in a serving of veg in the morning! Use any you have on hand!
🍳 Built for meal prep:
This frittata slices into six generous portions and keeps beautifully in the fridge all week. It packs well, and reheats great! It tastes just as good on day three.
🍳 Nutritionally Balanced:
Packed with protein, veggies and healthy fats, you get an excellent balance of nutrients needed to help keep you full and satisfied!
Spring Asparagus frittata
A fresh and bright spring frittata packed with veggies. Perfect for breakfast, lunch, and meal prep!
Author: Elisa | Stability Nutrition
Yield: 6 servings
Ingredients:
1 tablespoon olive oil
1/2 small red onion, diced
1/2 cup zucchini, diced small
1/2 cup asparagus, diced
1 cup kale, diced small
10 eggs
1/2 cup unsweetened dairy-free yogurt, or yogurt of choice
1 tablespoon all-purpose seasoning (I used Simply Organic)
1/2 teaspoon sea salt
Fresh ground black pepper
3 tablespoons dairy free feta, or cheese of choice
A pinch of red chili flakes
Instructions:
Preheat the oven to 400°F.
In a 10-inch oven safe skillet heat the olive oil over medium heat. Add the onion, zucchini, and asparagus, and sauté for 3-4 minutes.
Add the chopped kale and sauté for another minute or two until tender. If desired, scoop out half of the vegetables and set aside to place on top of the eggs.
In a large bowl whisk together the eggs, yogurt, all purpose seasoning, and pepper.
Pour the egg mixture into the skillet but don’t stir! Turn the heat to medium low, and let cook for 2 to 3 minutes until the edges just start to firm up. If you saved veggies to sprinkle on top, do that now.
Top with dairy-free feta, and the red chile flakes.
Transfer the skillet to the oven. Bake for 15 to 20 minutes until the eggs are set.
Enjoy!
Notes:
Store in the refrigerator and enjoy within 4-5 days.
This reheats really well in the oven, or air fryer. You can microwave it too, just don’t do it for too long.
I wouldn’t recommend freezing as it does change the texture.
This Asparagus Frittata is so bright and satisfying! I hope you love it as much as I do!
If you give it a try, don’t forget to tag me on Instagram with #stabilitynutrition. I can’t wait to see your creations!
In good health and happiness,
Elisa
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