Super Green Frittata
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
280 |
|
| % Daily Value* | ||
| Total Fat 19g | 24% | |
| Saturated Fat 7g | 35% | |
| Cholesterol 290mg | 96% | |
| Sodium 300mg | 13% | |
| Total Carbohydrate 14g | 5% | |
| Dietary Fiber 3g | 11% | |
| Sugars 5g | ||
| Includes Added Sugars 0g | 5% | |
| Protein 15g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 194mg | 15% | |
| Iron 4mg | 25% | |
| Potassium 460mg | 10% | |
Ingredients
- 8 each Eggs
- 1/4 cup Crème Fraiche
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 tsp Salt & Pepper
- 1 tbsp Olive Oil
- 2 each Leeks, sliced thin
- 2 each Garlic Cloves, minced
- 1 lb Asparagus, cut into 1" pieces
- 1 cup Broccoli Florets, small pieces
- 1 cup Baby Spinach, packed
- 1/4 cup Ricotta Cheese
- 2 tbsp Pesto
- Garnish-- Fresh Basil, Microgreens, Crushed Red Pepper
Method of Preparation
Step 1
Preheat the oven to 425°F.
If using a cast-iron skillet, also preheat in the oven.
In a bowl whisk eggs, crème fraiche, and salt/pepper. Fold in mozzarella cheese and set aside bowl.
Step 2
Over medium heat, heat an oven safe saute pan OR cast-iron skillet.
Add olive oil, leeks, asparagus, and broccoli. Cook for about 5-6 minutes.
Step 3
Reduce the heat to medium, add spinach and garlic. Sauté until spinach has wilted down.
Step 4
Pour egg mixture over sautéed vegetables. Mix all together until everything is evenly distributed.
Step 5
Dollop ricotta cheese and pesto on top.
Cook for 3-4 minutes, until the edges are set.
Step 6
Bake for 7-8 minutes until slightly browned. Let sit for a few minutes before enjoying.
Garnish with either fresh basil, microgreen, or crushed red pepper.
