Spring Veggie Frittata Recipe

Name: Spring Veggie Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 tablespoons olive oil; 5 small red potatoes, cut into 8 pieces each; 2 cups fresh asparagus, sliced; 2 tablespoons sliced green onions; 1 clove garlic, minced; 6 eggs; 1/3 cup milk; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup feta cheese, crumbled; 1 tablespoon fresh basil, chopped

Servings: persons

2 tablespoons olive oil
5 small red potatoes, cut into 8 pieces each
2 cups fresh asparagus, sliced
2 tablespoons sliced green onions
1 clove garlic, minced
6 eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup feta cheese, crumbled
1 tablespoon fresh basil, chopped

1
Heat oil in skillet (preferably nonstick) until hot.
2
Add potatoes, cover and cook 10- 12 minutes until almost tender, stirring occasionally.
3
Add asparagus, onions, and garlic.
4
Cook 4 more minutes until asparagus is almost tender.
5
Beat eggs in medium bowl, add milk, salt, and pepper, and beat well.
6
Pour eggs over veggies in skillet.
7
Reduce heat to low, sprinkle with cheese and basil, then cover and cook for 12 to 15 minutes until eggs are set, don't stir!
8
Cut into wedges to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 5 small red potatoes, cut into 8 pieces each, 2 cups fresh asparagus, sliced, 2 tablespoons sliced green onions, and more.

Yes, Spring Veggie Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Veggie Frittata

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