Vegetable & Feta Baked Frittata
Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that’s ready in 35 minutes.
YIELD
2 servingsPREP
15 minCOOK
20 minREADY
35 minSauté mushrooms and shallots until they release their woodsy aroma, then toss in bright green asparagus and sweet peas.
Pour fluffy egg whites over the top, scatter crumbles of salty feta, and let the oven work its magic.
You’ll pull out a golden frittata that slices clean and tastes like springtime on a plate.
Chef Tips
- Use an oven-safe skillet to go straight from stovetop to oven without transferring
- Don’t skip browning the mushrooms; those caramelized edges add serious depth
- Check doneness by gently shaking the pan; the center should barely jiggle
- Serve with whole grain toast to soak up any remaining herbs and olive oil
Ingredients
Directions
Heat oven 350℉ (180℃).
In a medium oven safe frying pan, heat oil over medium heat.
Cook mushrooms and shallots until browned, 5 to 7 minutes.
Season with salt and black pepper.
Mix in asparagus, scallion, peas and dill.
Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate.
Bake until egg whites are set, 15 to 20 minutes.
Serve immediately with turkey bacon on the side if desired.
205 calories 7g fat 3g saturated 12g carbs 2g fiber 24g protien
Comments
