Description
This Frittata Primavera is a vibrant and healthy Italian-inspired dish perfect for breakfast, brunch, or a light dinner. It combines fresh asparagus, sweet peas, and creamy feta cheese baked to golden perfection, delivering a colorful and flavorful meal that's both satisfying and nutritious.
Ingredients
Vegetables
- 1 large onion, chopped
- 500 grams asparagus, cut into 1-inch pieces
- 200 grams frozen peas
Other
- 1 tablespoon olive oil
- 7-8 eggs
- 100 grams feta cheese, crumbled
- Salt and pepper, to taste
Instructions
- Sauté the onion and asparagus: Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for 2 minutes until translucent. Then, add the chopped asparagus pieces and continue cooking.
- Add and warm the peas: Stir in the frozen peas and cook over medium heat until the vegetables are warmed through and slightly tender, about 5 minutes.
- Prepare the egg mixture: Crack the eggs into a large bowl, season with salt and pepper, and beat them together until fully combined.
- Cook the frittata base: Pour the beaten eggs evenly over the sautéed vegetables in the pan, ensuring the eggs cover all the vegetables. Gently move the mixture around quickly with a wooden spoon to fill any gaps, then cook over low-medium heat without stirring for 5-7 minutes until the eggs have mostly set.
- Add feta and grill: Crumble the feta evenly over the top of the frittata, then place the pan under a high grill (broiler) for about 10 minutes until the eggs are completely set and the top is golden brown.
Notes
- Use a non-stick or oven-safe sauté pan to make transitioning from stove to grill easier.
- You can substitute feta with goat cheese or parmesan for variation.
- Season the eggs gently as the cheese adds saltiness.
- Ensure the eggs are mostly set before grilling to avoid overcooking.
- Serve warm with a fresh salad or crusty bread for a complete meal.
