Garden Fresh Frittata
This garden frittata recipe brings together the perfect combination of farm-fresh vegetables and protein-rich eggs to create a nutritious and delicious meal that's ideal for breakfast, brunch, or even dinner. The beauty of this versatile dish lies in its ability to showcase seasonal produce while providing a hearty, satisfying option for health-conscious home chefs.
Ingredients
4 Eggland's Best Eggs (large), brought to room temperature and beaten until just combined
2 tablespoons Land O Lakes® Butter, unsalted and at room temperature
1 teaspoon finely chopped fresh garlic, preferably organic
1/2 cup sweet yellow onion, finely chopped
1 cup fresh baby spinach leaves, thoroughly washed and dried
1/4 teaspoon fine sea salt
1 tablespoon fresh basil leaves, hand-torn or chopped
1/3 cup freshly grated Parmesan cheese
1/4 cup cherry tomatoes, halved lengthwise
Preparation
- In 10-inch cast iron or non-stick skillet, melt the butter with a splash of canola oil over medium heat until it begins to sizzle gently. Add the minced garlic and diced onions, ensuring even distribution across the pan's surface.
- Cook over medium heat, stirring occasionally with a wooden spoon, for 4-5 minutes or until the onions become translucent and slightly golden around the edges.
- Fold in the fresh spinach leaves, allowing them to wilt naturally in the residual heat. Sauté for 2-3 minutes, tossing occasionally, until the spinach is just wilted but still maintains its vibrant green color.
- In a separate medium bowl, thoroughly whisk the eggs with the salt until well combined.
- Pour the egg mixture over the sautéed vegetables, ensuring even distribution. Sprinkle the fresh basil leaves evenly across the surface, allowing them to settle slightly into the eggs.
- Cover the skillet with a tight-fitting lid and continue cooking over medium-low heat for 4-6 minutes. Watch carefully as the eggs set - the center should be almost completely set.
- Remove the skillet from heat and sprinkle the freshly grated Parmesan cheese in an even layer over the surface. Replace the lid and let the frittata stand for 2-3 minutes, allowing the residual heat to melt the cheese.
- Cut the garden frittata into wedges. Arrange the halved cherry tomatoes decoratively over the top just before serving, allowing their fresh acidity to complement the rich, creamy eggs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 153 |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 196 g |
| Sodium | 383 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Protein | 9 g |
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