Mediterranean Breakfast Frittata
Prep Time: 3 minutes
Cook Time: 22 minutes
This delicious frittata is a very special way to start your day and save your leftovers for lunch. You can prepare this dish ahead of time to make your morning easier.
- 6 eggs
- 2 egg whites
- 1 cup parmesan cheese
- 1/2 cup fresh basil leaves, torn
- Kosher salt and freshly ground pepper
- 1 tbsp virgin olive oil
- 1 leek, sliced
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 8 oz sliced baby Bella mushrooms
- 1 cup goat cheese
Preheat oven to 400ºF.
In a large bowl, whisk eggs and egg whites. Stir in parmesan cheese and basil. Season with salt and pepper. Set aside.
In a large nonstick skillet over medium heat, add oil and heat until shimmering. Add leeks and cook, stirring occasionally, 3 minutes or until starting to soften. Add asparagus and mushrooms; cook, stirring occasionally, 5 to 7 minutes or until asparagus and mushrooms have softened and mushrooms have released most of their moisture.
Pour egg mixture into skillet. Using a nonstick spatula, cook eggs, gently pull eggs across the pan, 2 minutes or until just beginning to set on the bottom. Sprinkle goat cheese over the top.
Bake 10 to 12 minutes or until center is set.
Using your spatula, loosen edges and slide out onto serving plate to serve immediately.
Calories: 430kcal | Carbohydrates: 11g | Protein: 34g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 289mg | Sodium: 738mg | Potassium: 612mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2525IU | Vitamin C: 10.7mg | Calcium: 458mg | Iron: 5.7mg