Spring Vegetable Frittata
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Spring Vegetable Frittata
A light, fresh frittata packed with spring veggies and seasoned to perfection with A. Vogel Herbed Sea Salt. The perfect dish for your weekend brunch.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
Instructions:
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add the onion, asparagus, zucchini, and tomatoes. Sauté for 5-7 minutes until vegetables are softened.
- Add spinach and cook for an additional 2 minutes until wilted.
- In a bowl, whisk together the eggs, A. Vogel Herbed Sea Salt, and black pepper. Pour over the sautéed vegetables in the skillet.
- Reduce heat to low and cook for 2-3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, until the center is set and lightly golden.
- Sprinkle with Parmesan or feta if using, and serve warm.
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Ingredients:
- 8 large eggs
- 1 tbsp olive oil
- 1 small onion, diced
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 small zucchini, diced
- ½ cup fresh spinach, chopped
- 1 tsp A. Vogel Herbed Sea Salt
- ½ tsp black pepper
Optional Toppings:
- ½ cup grated Parmesan or feta cheese
