Easy Vegetable Frittata Recipe With Eggs And Asparagus
This easy vegetable frittata recipe is healthy, super delish and vegetarian. It's perfect for sharing, so make a large one and call everybody over.
Servings 5
Calories 207kcal
Ingredients
- 1 1/2 Tbsp olive oil
- 1 zucchini chopped
- 1 red bell pepper diced
- 8 spears asparagus chopped
- 1 1/2 cup (105g) sliced mushrooms
- 2 garlic cloves minced or pressed
- 8 eggs
- 1/3 cup (80ml) buttermilk
- 1 tsp sea salt or to your taste
- 1/4 tsp fresh ground black pepper or to your taste
- a small bunch of parsley chopped
- 1/3 cup (50g) crumbled feta cheese (optional)
- 1 cup (150g) cherry tomatoes halved (optional)
Instructions
- Preheat the oven to 180C/350F.
- Heat oil in a large ovenproof skillet over medium heat.
- Add in zucchini, bell pepper, asparagus, mushrooms, garlic and sauté until softened, about 5-6 minutes.
- Meanwhile, in a large bowl, whisk the eggs with buttermilk, salt, and pepper.
- Arrange vegetables in the skillet evenly, and pour in the egg mixture.
- Place the skillet in the oven and bake until the center is just set and golden on top, about 12-15 minutes.
- Remove and let it rest for 5 minutes before slicing it.
- Serve with crumbled feta cheese and cherry tomatoes, and garnish with fresh chopped parsley.
Video
Notes
! Please read the tips and tricks in the article before making this recipe!
Nutrition
Calories: 207kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 704mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1680IU | Vitamin C: 48mg | Calcium: 129mg | Iron: 3mg