Description
A light and flavorful Spring Frittata packed with fresh vegetables, lean deli ham, and fragrant herbs, perfect for a nutritious breakfast or brunch. Baked to golden perfection, this dish combines tender asparagus, zucchini, kale, and fresh herbs with egg whites and a whole egg for a protein-rich meal that’s both satisfying and healthy.
Ingredients
Scale
Egg Mixture
- 1 whole egg
- 1 lb. (454 g) box of liquid egg whites
Vegetables
- 1 shallot, thinly sliced (30 g)
- 2 cups asparagus, cut into bite-sized pieces (260 g)
- ¾ cup green onions, chopped (50 g)
- 1 cup zucchini, thinly sliced (100 g)
- 2 cups kale, spinach, or arugula, finely chopped (50 g)
Other Ingredients
- 1 tsp. kosher salt, plus more for sprinkling
- 1 clove garlic, minced (or 1 frozen cube)
- 8 oz. (215 g) lean deli ham, chopped
- 2 Tbsp. fresh dill (7 g)
- 2 Tbsp. fresh cilantro (7 g)
- 2 Tbsp. fresh parsley (7 g)
- Fresh cracked pepper, to taste
Toppings (Optional)
- Green Goddess dressing
- Avocado
- Arugula
- Goat cheese or feta
Instructions
- Preheat Oven and Prepare Eggs: Preheat your oven to 350°F (175°C). In a mixing bowl, beat together the whole egg and liquid egg whites until well combined. Set aside.
- Sauté Vegetables: Heat a large, oven-safe skillet over medium-high heat and coat with oil spray. Add the sliced shallots and chopped asparagus, cooking for 3–4 minutes until just tender.
- Add More Veggies: Stir in the green onions, zucchini, and chopped kale (or spinach/arugula). Cook for another 2 minutes, allowing the kale to soften slightly.
- Add Seasonings and Ham: Sprinkle in the kosher salt and add the minced garlic, chopped lean deli ham, and fresh herbs (dill, cilantro, parsley). Mix well and cook for an additional 2 minutes until fragrant and everything is heated through.
- Add Eggs and Finish: Turn off the heat. Pour the beaten egg mixture evenly over the sautéed vegetables and ham, ensuring ingredients are spread out in the skillet. For a decorative touch, lay a few asparagus spears on top if desired.
- Bake: Place the skillet in the preheated oven. Bake for 15–18 minutes, or until the eggs are set and the frittata is slightly golden around the edges.
- Cool and Serve: Allow the frittata to cool slightly before slicing. Serve with optional toppings such as green goddess dressing, avocado, arugula tossed in lemon, or goat cheese/feta for added flavor.
Notes
- Use an oven-safe skillet to avoid transferring the frittata to another dish before baking.
- The type of greens can be substituted with your preference: kale, spinach, or arugula all work well.
- Lean deli ham adds protein, but you can omit it for a vegetarian version.
- For added flavor, fresh herbs are recommended, but dried herbs can be used in a pinch (use about 1 tsp each).
- Let the frittata cool slightly before slicing to ensure clean cuts and prevent it from falling apart.
- This frittata is great for meal prep and can be refrigerated for up to 3 days.
