Breakfast · Dinner · Lunch
Spring Vegetable Frittata
A thick oven-finished omelet with asparagus, mushrooms, spinach and feta.
⏱ 40 min (15 min prep, 25 min cooking)
🍽 Serves 6 · 1 wedge
make aheadlunchbox
vegetariangluten free
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Eggs
- 10 Eggs, large
- ⅓ cup Whole milk
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
Vegetables
- 1 tbsp Olive oil
- 8 oz White mushrooms, sliced
- ½ lb Asparagus, cut in 1-inch pieces
- 3 Green onions, sliced
- 3 cup Baby spinach
- ½ cup Crumbled feta, crumbled
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 10-inch oven-safe skillet, large bowl, whisk.
- Heat the oven to 375°F. Whisk the eggs, milk, salt and pepper in a large bowl.
- Heat the oil in an oven-safe skillet over medium heat. Cook the mushrooms 5 minutes, until browned. Add the asparagus and green onions and cook 3 minutes. Add the spinach and stir until wilted.
- Spread the vegetables evenly and pour in the eggs. Sprinkle with the feta. Cook without stirring 3 to 4 minutes, until the edges start to set.
- Move the skillet to the oven and bake 12 to 15 minutes, until puffed and set in the center (160°F). Use an oven mitt; the handle is hot.
- Let stand 5 minutes, then cut into wedges.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadRefrigerate wedges up to 4 days. Eat cold, or microwave until hot (165°F).
↺ LeftoversTuck a cold wedge into a pita for lunch.
🧒 With kidsKids can crack the eggs into a separate bowl first (so shells are easy to fish out) and whisk.
Dairy-free swapUse water instead of milk and skip the feta.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.