Mediterranean Breakfast Frittata

Course: Breakfast and Brunch
Cuisine: Mediterranean
Keyword: Healthy
Difficulty: Easy
Number of Ingredients: 8
Prep Time: 3 minutes
Cook Time: 22 minutes
Servings: 4
Calories: 430kcal
Author: Marilyn Haugen :
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.
Print Recipe


  • 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