Go Back
–+ servings
spring frittata on a casserole dish

Spring Frittata

Hayley Lucero
Perfect for brunch, lunch, or even a light dinner, this spring frittata is a must-try recipe for any season.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Course
Cuisine American
Servings 4 people
Calories 522 kcal

Ingredients
  

  • 10 Pastured Eggs
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 cup Yukon Gold Potatoes chopped into 1/2" cubes
  • 1 Shallot thinly sliced
  • 1 cup Asparagus chopped into 1" pieces
  • 1 cup Green Peas I used frozen
  • 1 cup Dairy-free Ricotta Kite Hill
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Heat a pan to medium heat with 1 Tbsp olive oil. Add chopped asparagus, peas, and shallots. Saute for 5 minutes.
  • In a bowl, whisk together 10 eggs, garlic powder, salt and pepper. Add in the chopped potatoes and cooked veggies. Mix together.
  • Coat a 9x13 casserole dish with non-stick spray or olive oil. Pour the egg mixture into the pan.
  • Spoon out small dollops of ricotta cheese and evenly space through the eggs.
  • Place the pan in the oven and cook for 30 minutes or until the center of the frittata if golden brown and the eggs are firm.
  • Cut into even squares, serve and enjoy!

Nutrition

Calories: 522kcalCarbohydrates: 46gProtein: 35gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 441mgSodium: 221mgPotassium: 1046mgFiber: 15gSugar: 6gVitamin A: 1196IUVitamin C: 15mgCalcium: 234mgIron: 6mg
Keyword Breakfast, brunch, dairy-free, gluten-free, Healthy, Paleo, weeknight dinner, Whole30
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!