Summer greens and basil frittata
This Summer Greens and Basil Frittata combines asparagus, broccoli, and fresh herbs into a nutrient-packed dish, perfect for brunch or a light dinner. Baked in the oven until puffed and golden, it's topped with creamy feta for added flavor.
Cook time 35 min
Prep time 15 min
Ingredients:
3/4 lb asparagus8 oz broccoli
6 eggs
1/4 cup milk (1% fat)
2 tbsp chives
1 tbsp basil
1/3 cup feta cheese
Welcome to this delicious and nutrient-packed Summer Greens and Basil Frittata recipe! This dish is perfect for a weekend brunch or a light summer dinner. Featuring asparagus, broccoli, and fresh herbs mixed with eggs and topped with feta cheese, this frittata is not only tasty but also full of vitamins and protein.
Instructions:
- Begin by preheating your oven to 375°F (190°C).
- Trim and cut the asparagus into 1-inch pieces.
- Cut the broccoli into small florets to ensure even cooking.
- In a large pot of boiling salted water, blanch the asparagus and broccoli for about 2-3 minutes until they are tender but still crisp.
- Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
- In a medium mixing bowl, whisk together the 6 eggs and 1/4 cup of milk until well combined and slightly frothy.
- Stir in the chopped chives and basil.
- Gently fold the blanched asparagus and broccoli into the egg mixture.
- Add the crumbled feta cheese and mix until all ingredients are evenly distributed.
- Heat a large, oven-safe skillet over medium heat. Lightly grease the skillet with a little olive oil or cooking spray.
- Pour the egg and vegetable mixture into the skillet, spreading it out evenly. Let it cook for about 5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is puffed up, golden brown, and just set in the center.
- You can check if it's done by inserting a toothpick or a knife in the center; it should come out clean.
- Remove the skillet from the oven (be careful, the handle will be hot!). Let the frittata cool slightly before slicing.
- Serve warm or at room temperature, garnished with additional fresh basil or chives if desired.
Your Summer Greens and Basil Frittata is now ready to be served! This delightful dish can be enjoyed warm or at room temperature and pairs wonderfully with a simple green salad or some crusty bread. Bon appétit!
Summer greens and basil frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 12-15 minutes, or until it is puffed up, golden brown, and just set in the center.
You can check if the frittata is done by inserting a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.
Yes, you can store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. It can be enjoyed cold or reheated in the oven.
A large, oven-safe skillet is recommended, ideally around 10 to 12 inches in diameter, to ensure even cooking.
You can substitute feta cheese with goat cheese, ricotta, or a dairy-free cheese alternative, depending on your dietary preferences.
Tips:
- Make sure to preheat your oven to 375°F (190°C) before you start cooking to ensure even baking.
- Blanch the asparagus and broccoli in boiling water for about 2-3 minutes and then immediately transfer them to an ice bath to retain their vibrant color and crisp texture.
- Whisk the eggs thoroughly to incorporate air, which will make your frittata fluffier.
- Use a non-stick, oven-safe skillet to make it easier to transfer the frittata from stovetop to oven.
- Feel free to substitute or add other seasonal vegetables to the frittata, such as cherry tomatoes, spinach, or bell peppers.
- Let the frittata cool for a few minutes before slicing to allow it to set properly, making it easier to serve.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 16g
Carbohydrates 9g
Fiber 3.35g
Sugar 3.43g
Fat 12g
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